Ray’s Chili

"My dad Ray was famous for his chili recipe. As my sisters and I grew up, he would always make it for us on cold winter Sundays and we'd cozy up to watch football with our bowls of piping hot chili! I am so glad he passed the recipe down to his five daughters as we all make it for our kids in memory of their 'Popoo'!"

Prep Time

20 minutes

Cook Time

1 hour 10 minutes

Paired With

Main Protein



ground chuck 2 lbs., 1 cup, 3/4 cup, 1 clove, 1 14-oz. can, 1 14-oz. can, 2 8-oz. cans, 1, 1 Tbs., 1 tsp., 2 tsp., 1/2 tsp., 1 1/2 tsp., 1/4 tsp.
chopped onion
chopped green pepper
minced garlic
diced tomatoes, undrained
diced tomatoes and green chiles, undrained
tomato sauce
jalapeno, seeded and chopped
chili powder
dried oregano
ground cumin
dried basil


Cook ground chuck, onion, green pepper and garlic until meat is browned. Drain well. Add tomatoes, tomato sauce, all tomatoes, jalapeno pepper, chili powder, oregano, cumin, basil, salt and pepper. Cook over medium heat for 10 minutes. Reduce heat. Cover and simmer for an hour. Serve with chopped onion, sour cream, corn or tortilla chips and cheddar cheese for topping. Serves 8.