Nadine's Now-Signature Chili
Author: Nadine
Prep time: 20 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 50 mins
Serves: 10+
When the weather outside is frightful, make chili.
  • 2 lbs extra-lean ground beef
  • any leftover taco meat from the night before (optional)
  • 2 cloves (or 1 jumbo clove) garlic, minced
  • 1 Spanish onion, chopped
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 stalks celery, chopped
  • 1 can (398 ml) tomato sauce, no salt added
  • 2 cans (540 ml each) Italian-style stewed tomatoes, no salt added
  • 1 can (398 ml) pizza sauce
  • 1 can chopped green chilies
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 2 Tbsp chili powder
  • splash of Worcestershire sauce
  • to taste, red pepper flakes
  1. Brown meat in French oven (or stovetop pot of your choosing).
  2. While meat browns, add garlic and onion.
  3. Stir occasionally until onion is clear, no pink remains in meat.
  4. Drain excess liquid.
  5. Add everything else, stir. (Note: crush the stewed tomatoes in your hands before adding them to the chili.)
  6. Add more spices, salt to taste.
  7. Say, "Mmm."
  8. Simmer on low for an hour or so.
  9. Serve. Eat. And make people love you.
If possible, buy "no salt added" canned goods. It's more fun controlling the salt level yourself. Secret ingredients: chopped green chilies and cumin. Don't skip 'em.
Recipe by Nadine At Home at