Back in 2003, the husband and I made the decision to bust out of our small, small town and move to Washington, D.C.  When we made this move, I had no idea how to cook.  Thankfully, the husband’s grandma sent us down with his favorite chili recipe, along with all of the spices we’d need to make it.  I’ve made this dozens of times since she gave us the recipe, and it gets better and better every time.  I have heavily adapted it over the years to fit our tastes, and after this batch, I think I’m done tweaking it.  Delicious!!  Depending on how much time I have, I either make this on the stovetop in my cast iron Dutch oven, or in the crockpot.


2.5 lbs ground beef
1 (29-ounce) can tomato sauce
1 (15-ounce) can tomato sauce
3 cups water
4 Tbsp dried minced onions
2 Tbsp good quality chili powder (I use Penzeys)
1 Tbsp Chili 3000 Seasoning (from Penzeys)
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained

Brown ground beef; drain and add back to pot.  Add tomato sauce, water, minced onions, chili powder, Chili 3000, and beans to the ground beef.  Bring to a boil and simmer for at least 3 hours to let the flavors blend.  If making in the crockpot, combine drained ground beef with all other ingredients and cook on low 6-8 hours.

Source:  Heavily adpated from Grandma GeeGee’s original recipe 🙂


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