Thick and Hearty Chili
40 comments » 
Although it’s been rather spring-like here lately (oddly enough, it doesn’t quite feel fall-like), the bare trees and leaves littering the grass had me in the mood for a warm bowl of chili. I have somewhat of a love/hate relationship with chili. I love, love, love to eat it. But I hate trying to find recipes that I like. I never seem to find anything that knocks my socks off, and after doing another round of searching I finally decided to go with my gut and created my own recipe based on what I know I like and don’t like. I suppose that technically this would be considered Chili con Carne with beans (although chili powder is used in place of actual chili peppers). I love beans in my chili, so that’s a staple, and I really like the texture to be thick and hearty. If a spoonful can sit on top of a piece of bread without running off, then it’s a winner. I think I finally put together a recipe that incorporates all of my favorite aspects of chili; it has earned a permanent place in my recipe book, and I will certainly be making it again and again.
Like most soups and stews, chili tastes the best when it is cooked low and slow for a few hours, so the flavors really have an opportunity to meld together and intensify. One of the things that I have always had a problem with regarding chili was getting it to thicken up nicely, and I have finally found the solution. I remembered reading that cornmeal can be used as a thickening agent (after all, it does make a mean polenta!), so I added it to this chili and it made all the difference!
Thick and Hearty Chili
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Ingredients:
3 lbs. ground beef
1 large yellow onion, chopped
5 cloves garlic, minced
1 15-ounce can tomato sauce
2 cups beef stock
1 15-ounce can kidney beans, drained and rinsed
2 15-ounce cans pinto beans, drained and rinsed
3 Tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon cumin
2 teaspoons salt
1 teaspoon ground black pepper
¼ cup cornmealDirections:
1. In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium heat. Once browned, remove any extra liquid in the pot and return the beef to the pot.
2. Add the tomato sauce, beef broth, beans, seasonings and cornmeal, stirring well. Cover and cook over low heat, stirring occasionally, for about 2 hours.
print
save
email
Love thick chili!
Reply
This looks SO good. I’m with you, I like chili nice and thick. This looks perfect. Thanks for sharing.
Reply
oooh this looks and sounds good. I have the same issue with chili, nothing ever is crazy good enough. I will try this one for sure, but I will add corn to mine…love the crunch! Thanks!
Reply
Looks wonderfull!!
Reply
Looks delicious! This is one of those meals I cook yearlong regardless of the weather…I live in sunny south Florida.
Reply
Great picture! Yumm!
Reply
An amazing looking chili!
Reply
love the photo…it really is thick and delicious looking…like the added cornmeal as a thickener…I use mesa with mine…this is really a great recipe…
Reply
I love beans in my chilli too! Good tip on the cornmeal. Thanks
Reply
this reminds me that it’s been a while since I made chili. Just waiting for it to cool off a liiiiiittle more. Your chili looks great
Reply
Looks fabulous! I’m the same way, needs to be nice and thick. I have been making a homemade chili seasoning for many years now. I make several at a time and store them in zipper bags, then wrap them all in foil and keep them in the cabinet. That way I an just throw in my canned tomatoes, browned beef and kidney beans along with the seasoning. So fast
Reply
I don’t believe it. A “pretty” chilli! It looks so delicate in your photo, the colours of the red onion and cheese look like it is garnished with petals at first glance. It looks really tasty, just the job for cold weather.
Reply
The best thing about making chili is that you can add just about anything, I usually substitute green beans for kidney beans.
Thanks for sharing your recipe.
Reply
This looks amazing! I love the addition of the cornmeal at the end. Congrats on top 9 today!
Reply
lovely picture for a hearty dish!
Reply
Yum… I love chili. Yours looks wonderful!
Reply
There is nothing better then a GREAT chili on a cold cold day! Another great post!!
Reply
I love your pictures!
Reply
Cornmeal as a thickener…I’m going to have to give that a try! The chili looks fantastic!
Reply
I LOVE chili. This looks a bit similar to my husband’s chili, but he doesn’t add cornmeal. I’m intrigued!
Reply
I just made this chili tonight — oh.my.god. DELICIOUS.
Reply
LOVE LOVE LOVE this recipe! As easy as it is delicious! Made it a month or so ago…and doing it again tomorrow! Thank you for sharing
Reply
I was craving those Corn and Pepper Muffins you posted a couple weeks ago, and made the chili in the middle of summer to go with it…. OMG, best chili and corn muffins ever. Thank you so much. I love your site and am cooking from it at least twice a week….
Reply
Great recipe, even though I messed it up a bit. I bought the wrong bean cans, and ended up putting in two cans kidney beans instead of the three cans listed in the recipe. However, my family, including 8 and 10 year old girls just devoured it and immediately went for seconds.
I think my error might have produced a chili that would work particularly well on hot dogs. I’ll have to give that a try.
Reply
Michelle on September 28th, 2010 at 7:06 pm
John – Yum for chili dogs! I’m glad your clan dug it even though you used a different combo of beans. Love chili in the fall!
Reply
Pingback: Mashed Sweet Potatoes Recipe | Thanksgiving Recipe | Brown Eyed Baker
This looks really great! Since I don’t eat beef though, can you recommend what other meat this might work well with these ingredients? Perhaps lamb or chicken with chicken broth?
Reply
Michelle on July 11th, 2011 at 3:39 pm
I’ve never used ground chicken or lamb, but for sure ground turkey would be a good substitute.
Reply
if your chili taste as good as it looks…oh my lord!
Reply
Pingback: 10 Best Soup, Stew & Chili Recipes | Brown Eyed Baker
I love chili, but I hate beans. what would you recommend so I can make this fabulous recipe?
Reply
Michelle on October 18th, 2011 at 11:42 pm
Hi Meredith, If you hate beans, I would just leave them out. It’ll still taste great!
Reply
Michelle, So between this one and your “Chili… On a Chilly Fall Day”, which one do you think is better? Both sound really good.
Reply
Michelle on October 20th, 2011 at 4:44 pm
Hi Holly, I definitely prefer this version. Enjoy!
Reply
Pingback: Basic Chili Recipe
Pingback: Thanksgiving Turkey Cupcakes | Brown Eyed Baker
Pingback: 20 Festive Cinco de Mayo Recipes | Brown Eyed Baker
I absolutely love this recipe and my 2 year old daughter is addicted to it. I find I’m making chili more and more often now. Since I am also watching my calorie intake I was wondering if you have nutritional information for this recipe… thank you
Reply
Made this tonight and my husband loved it!!!
Reply
This has been my go-to chili recipe for my family for the last 3 years. My picky daughter even asks me to make this! I cook the beef on the stove but throw all the other ingredients in a crock pot for 6 hours on high or 8 hours on low (depending on how much time I have in the day to prep) . The next day the flavors are even better! I also add 1 can of corn to it. My husband loves this.
Reply