You will find this recipe very traditional in its ingredients. There is no “secret ingredient”.” The key to making this a great chili is time! Make it the day before and simmer it for a couple of hours that day. The next day, low simmer an additional 4 hours or so. Add water during the simmering process as needed. (You won’t get the same consistency by putting it in the crockpot for the same amount of time.)


  • 6 pounds lean ground beef
  • 1/2 pound ground pork sausage
  • 1 cup diced green pepper
  • 2 cups chopped onion
  • 4 cloves garlic
  • About 72 ounces diced tomatoes in juice
  • 1 can tomato soup
  • About 8 tablespoons chili powder (add more to your liking)
  • 2 teaspoons dried basil
  • Salt and pepper to taste
  • 1 teaspoon of red pepper flakes
  • 2 cans chili beans
  • 1 can kidney beans, drained
  • 1 can black beans, drained



  1. Brown the beef and pork with onions, garlic, and green pepper. Drain the excess fat. Add all other ingredients except the beans.
  2. On the second day, add the beans as you begin cooking the chili.


  • Sour cream
  • Chopped onion
  • Grated cheese
  • Avocado
  • Fritos
  • Cornbread on the side