Tig’s Family Style Chili

Tig’s Family Style Chili

Makes About 1 Gallon


3 Pounds Ground Beef
2 Cups White or Yellow Onion, Diced
1 Green Pepper, Diced
1 Red Pepper, Diced
8 Cloves Garlic, Minced
28oz. Can Diced Tomatoes
28oz. Can Tomato Sauce
2 – 14.5 oz. Cans Kidney Beans, drained and rinsed well
½ Cup Mild Chili Powder
1 Tbsp. Smoked Paprika
2 Tbsp. Crushed Oregano
1 Tbsp. Ground Cumin
1 tsp. Ground Coriander
¼ tsp. – ½ tsp. Cayenne Pepper
1 Tbsp. Salt
2 tsp. Black Pepper
2 Cups Water
2 Tbsp. Apple Cider Vinegar
2 Tbsp. Blackstrap Molasses
3 Tbsp. Cornmeal


  1. Heat a large soup pot or dutch oven over Medium High Heat. Add the Beef, Onion and Peppers, sprinkle with some salt and pepper and sauté for about five minutes, breaking up the beef as you go, so that it cooks into crumbles. When the meat is no longer pink drain off some of the excess fat and then add the minced Garlic, sauté for about 30 seconds until it becomes aromatic.
  1. Next add the following ingredients to the pot: Diced Tomatoes, Tomato Sauce, Kidney Beans, Chili Powder, Paprika, Oregano, Cumin, Coriander, Cayenne, Salt, Pepper and Water. Stir all the ingredients together well and bring the pot to a boil. Let it bubble for about 5 minutes, stirring throughout so that all of the flavors combine. Next stir in the Apple Cider Vinegar and Molasses to the pot, turn the heat down to a low so that chili is cooking at a very low simmer. Cover the pot and simmer on low for 45 minutes, giving it a stir occasionally, making sure that nothing is sticking to the bottom.
  1. After 45 minutes, uncover the pot and taste the chili, this is a good time to add a pinch or two of salt and pepper if you think it needs it. Don’t determine the spice level yet, because you are about to add the cornmeal and this really mellows out the spice, so wait another hour on the spice adjustments. Now you will stir in the Cornmeal, return the pot to a low simmer and cover. Continue to cook the chili for at least another 45 minutes, although at this point you can leave it on low as long as you like, just be sure to check on it every now and then if decide to keep it on the stove for a long chunk of time.
  1. After 45 minutes take a peak at the chili. You will see that the Cornmeal mellowed the red color a bit and thickened the chili, now taste it! The cornmeal gives the chili a hint of natural sweetness and also balances out the spice. If you like your chili spicy, like I do, you can add more cayenne at this point. You can also adjust the salt, pepper or other seasonings to suit you and your family’s tastes. Do keep in mind that this makes a lot of chili and it will sit in the fridge or even the freezer for several days and these flavors will continue to intensify each and every day, so you may wish to adjust the flavors each time you server rather than all at once!
  1. Once you are ready to eat you can serve the chili on it’s on, or however your family likes it! Many people like to serve it over rice, others just straight up on it’s own like a stew, or, my favorite, with a side of corn bread! Also keep in mind toppers such as Sour Cream, Green Onions, Cilantro and Hot Sauce are great touches that people can add on their own!!

NOTE: This is a great master chili recipe. From here you can jazz it up with more ingredients, spice, etc…but the way it is written you are sure to have one chili recipe that everyone in the family will enjoy! It freezes really well too!