Chili nights were a staple in Kim’s house growing up—there was nothing better than a big pot of hearty, slow-cooked chili to bring the family together. Mrs. Ratcliff (Kim’s mom) had a way of making it just right, perfectly spiced with layers of deep, smoky flavor. Whether it was for a casual family dinner or a ranch gathering, this chili was always a crowd-pleaser.
Good chili is all about balance—rich beef, just the right mix of beans, and a seasoning blend that keeps you coming back for more. This version, inspired by classic drive-in flavors, is as nostalgic as it is delicious. Serve it up with chopped onions and a handful of cheddar, and you’ve got a meal that sticks with you.
Ingredients:
- 2 pounds ground beef
- 1 (29-ounce) can tomato sauce
- 1 (29-ounce) can kidney beans (with liquid)
- 1 (29-ounce) can pinto beans (with liquid)
- 1 medium onion, diced
- ½ cup diced green chilies (2 chilies)
- ¼ cup diced celery (1 stalk)
- 3 medium tomatoes, chopped
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1½ teaspoons black pepper
- 2 teaspoons salt
- 2 cups water
Instructions:
- Brown ground beef in a skillet over medium heat; drain off fat.
- Using a fork, crumble beef into pea-size pieces.
- In a large pot, combine beef and all remaining ingredients; heat to simmering over low heat.
- Cook for 2 to 3 hours, stirring every 15 minutes.
- Serve topped with chopped onion and shredded cheddar cheese, if desired.
Makes 12 servings.
Per Serving:
- Calories: 308 (33% fat)
- Fat: 11g (5g saturated)
- Fiber: 8g
- Cholesterol: 58mg
- Sodium: 1,421mg
- Carbohydrates: 27g
- Calcium: 126mg