Veronica's Chili

Prep Time
Cook Time
3h 20m
Ready In

"I've named this chili after my daughter since she was 3 years old. When I first served it to her, I thought "she won't eat it because she's too young to appreciate the bold flavors", but was I ever wrong. She gobbled it up and asked for seconds and she would do the same each time I made it. It's still a favorite of hers even now that she's older. I've made other chili's, but I always go back to this one."

Original is 9 servings


  • Serving Size: 1 (375.6 g)
  • Calories 526.8
  • Total Fat - 21 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 89.7 mg
  • Sodium - 346 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 16.5 g
  • Sugars - 7.7 g
  • Protein - 40.7 g
  • Calcium - 129.6 mg
  • Iron - 8.8 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Chop onions into 1/2" dice. Mince the garlic. Heat oil in a large, heavy non-aluminum pot over medium-high heat until hot but not smoking. Saute the chopped onions for about 3 minutes, stirring until the onions are translucent. Add the garlic and saute for about 2 minutes, being careful not to scorch the garlic (over browning will make the garlic bitter).

Step 2

In a small bowl, mix together the sugar, chili powder, cayenne, cumin, oregano, salt, pepper, and cornflour, set aside.

Step 3

To your pot, add the ground beef and sear, breaking up any large chunks of beef with a spoon.

Step 4

Sprinkle the seasoning mixture over the meat, reduce the heat to medium, and stir to help release flavor of the spices.

Step 5

Add the chopped chilies, kidney beans, canned tomatoes with their liquid, tomato paste, and beef broth. Stir well, breaking up tomatoes with a spoon, or with your hands. If breaking them up with your hands, be sure to immerse the tomatoes into the juice when breaking them up so you won't squirt yourself with the tomato juice.

Step 6

Bring the chili to a boil, raising the heat if necessary. Reduce the heat to low and simmer the chili for 2 - 3 hours, stirring every so often, until reduced to the consistency of your choice.

Step 7

Serve with grated cheese, diced red onions, sour cream, and chopped green chilies to top, if desired. Serve with nachos if desired to scoop up the chili.

NOTE: Because this serves 8-10, I always freeze the rest for quick weeknight meals, or for a topping for oven nachos. Yum

NOTE: I don't like my chili too thick, therefore more often than not, I add water or more beef broth to loosen it up.


No special items needed.

14 Reviews


According to the DH, this is the best chili he's ever had! And I tend to agree. I had a small amount of ground beef and a steak that wasn't as tender as it was meant to be, so those were used in this recipe. The spices are spot on (used a medium chili powder) and it cooked up nice and thick. I did want the added flavor of the masa harina, so I added a bit more water at the end and then thickened it. So, so good! Served it with Dee's Choctaw Crackling Bread and it was a perfect dinner!


review by:
(28 Feb 2024)


We really enjoyed this chili. I made it the day before the Super Bowl and put it in a crock pot for the game so that people could grab some when they wanted to. Everyone liked it. I did cut back on the peppers only because my family are wimps when it comes to spicy. lol. I'm freezing the leftovers for a quick meal on another day. Thanks for sharing, Nat. Made for Best of 2023.


review by:
(12 Feb 2024)


This was really good chili - I made a smaller batch for the two of us. I don't use regular chili powder, but I have Hatch ground chiles - I used what they call medium. No cayenne at all! I am such a wimp! Fortunately, I had diced avocado and shredded cheese to tone down the heat! (It was perfect heat for DH, btw!)


review by:
(16 Feb 2023)


Great chili! I did use a mix of ground beef and chopped stew meat because we just like our chili that way. Otherwise I followed the recipe except I wasn't sure about the corn flour and another reviewer suggested corn starch, which I though made since because of the thickening ability. So I added that to my spice mix. But then I found out it should have been cornstarch! So I added masa harina later to the mix. It really made a difference so I would use finely ground corn meal or masa harina for the corn flour. I thought the heat index was spot on and I used the full amount of cayenne. Delicious! Made for Best of 2022 tag game!!


review by:
(4 Feb 2023)


Oh my word, this was awesome chili! I was going to half it but am so glad I didn't. The flavors really develop during that 2 hour simmer. I wouldn't change a thing. This is going into my Best of 2022 file. Thank you!


review by:
(13 Feb 2022)


What a great bowl of chili. And it's quite easy to prepare, too. We prefer a rather thick chili, so I let the pot of chili simmer for about 3 hours on the stovetop, and the consistency ended up nicely thick, and it was so rich and flavorful...just like chili should be. It makes a fairly large batch, so it would be good choice if you want to make chili for a party or if you want a lot of leftovers. We're going to reheat the leftovers and have chili dogs for lunch tomorrow. So in the end, this recipe will have served us quite well. Thanks, ForeverMama. We loved it!


review by:
(1 Feb 2022)

You'll Also Love