"This recipe is better known as "Throw it in a pot and hope for the best." Good news, I got measurements just for you. This chili's got a medium heat with some sweetness to counteract it, hearty tomato base, a mix of beans and ground beef and, of course, it goes great with wine."

Prep Time

15-20 minutes

Cook Time

60 minutes

Paired With

Main Protein



Ground beef 2 lb, 1, 2 T, 1/3 cup, 1, 3 15.5 oz cans, drained, 2 15.5 oz can, drained, 1 8 oz can, 1 can, 32 oz, 2 Tbsp, 2 Tbsp, 1 Tbsp, 1/2 Tbsp, 1/2 Tbsp, 1/2 tsp, 1/2 tsp, to taste, 3 Tbsp, 16 oz
Yellow onion, diced
Garlic, minced
Jalapeno, diced
Bell pepper, diced
Black beans
Kidney beans
Tomato paste
Diced tomatoes
Beef stock
Chili Powder
Onion Powder
Garlic Powder
Chipotle Chili Pepper Powder
Cayenne Powder
Salt & pepper
Brown Sugar
Pasta of choice


  • In a large pot, brown the ground beef and drain excess fat.
  • Add diced onion and minced garlic in with the cooked ground beef. Cook until onions sweat then add in the jalapenos, bell pepper and seasonings: chili powder, paprika, cumin, onion powder, garlic powder, black pepper, chipotle, cayenne, and salt (you’ll hold off on adding the brown sugar just a step). Cook for 3-5 minutes until bell pepper has softened.
  • Lower heat to medium and add in remaining ingredients: beans, tomato paste, diced tomatoes, beef stock, and brown sugar. Bring to a simmer, then lower the temp to low.
  • Cover and simmer on low 30-40 minutes, stirring occasionally. Cook until liquid has reduced to your chili thickness preference.
  • While chili cooks, prepare pasta according to the directions on the box.
  • Serve immediately over noodles and topped with your favorite toppings!