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 boy was I 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 a teenager. I've made other chili's, but I always go back to this one."

Original recipe yields 9 servings


  • Serving Size: 1 (422.5 g)
  • Calories 591.8
  • Total Fat - 23.6 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 100.9 mg
  • Sodium - 388.3 mg
  • Total Carbohydrate - 50.9 g
  • Dietary Fiber - 18.6 g
  • Sugars - 8.7 g
  • Protein - 45.9 g
  • Calcium - 146.6 mg
  • Iron - 9.9 mg
  • Vitamin C - 25.2 mg
  • Thiamin - 0.5 mg

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 I sometimes add water to loosen it up, and/or I cut the ground beef to 2 lb instead of 3

Tips & Variations

No special items needed.



I love to make other people’s favorite chili recipes... and this one didn’t disappoint! It was the perfect meal for subzero temperatures. It was spicier than I thought it would be and it sure warmed up our bellies, though I would omit the cayenne next time. We’re kind of wimpy. We really enjoyed the chili and are looking forward to the leftovers.

review by:
(12 Feb 2021)

Daily Inspiration

A great dish for a cold day in Texas. : ) The changes I made were minimal -- I reduced the chili by half and I left out the beans (just our preference). I added a can of rotel chilies & tomatoes in addition to 1 can green chilies. The seasonings were great and we truly enjoyed this dish - still have leftovers. : )

(5 Mar 2019)


A great meaty, spicy chili. I also did not add the cornflour, or the sugar, and subbed ground turkey, since that is what we usually eat. Topped it with Greek yogurt and crushed tortilla chips, and served it with corn tortillas on the side. Made for a satisfying meal.

review by:
(30 Apr 2017)


Wow I think I have enough chili for meals for a few months, this makes a very large amount, we had one meal and I froze the rest, I'm not complaining it's a good thing because if there is anyway I don't have to cook I'm happy. Anyway this is some awesome tasting chili we all loved it, I did only use 2 pounds of ground beef, I also had some bulk sausage meat in my freezer so I added it also, I added in 2 dried cayenne chili peppers instead of the cayenne, thank you very much ForeverMama!

review by:
(21 Jan 2016)


Love this Chili! This came together making for a wonderful full flavored chili that is super good. Other than only using half the garlic (it was all I had on hand right then but enough to make for nice and garlicy) and not using the cornflour I made as posted. Made for a great meal and a great addition to my freezer stash. A winner and so a repeatable!

review by:
(10 Apr 2015)


Very good chili. I subbed ground turkey for the ground beef, but otherwise made as written. Served with shredded pepperjack cheese and sour cream, with cornbread on the side.

review by:
(21 Mar 2015)