Simple, Perfect Chili
  • Alaina Hinkle

Simple, Perfect Chili

Updated: Sep 22, 2019

I have been eating this chili since before I can remember and I look forward to it every time I start to see the first couple leaves fall! My mom passed it down to us girls, and the tradition will continue :) This is perfect to make and freeze for lunches and weeks ahead. It is also so simple that you can get it ready on a Sunday night and go about doing other chores and things on your to do list while it simmers. I hope you all enjoy it, because it is a recipe that reminds me of my home and my childhood!


2 lbs ground meat of your choice

1 onion

3 cloves minced garlic

1 red or orange pepper diced

3 cans Muir Glen stewed tomatoes

2 cans Westbrae Natural Organic Chili Beans

1 Carroll Shelby's original Texas chili kit

4 tbl olive oil


1: Poor 4 tbl olive oil into a large soup pot on medium heat

2: Saute onion, garlic and pepper, moving it around for about 3 minutes, then add in the ground meat of your choice and season with salt and pepper.

3: Then add in the Carroll Shelby chili season packet and the cayenne packet

4: Once the meat is cooked through, add in the 3 cans of stewed tomatoes and 1 tomato can amount of water, bring to a boil and then let it simmer for a few hours-- the longer you wait the more the flavors have a chance to set in :)

5: Rinse the beans and pour into the soup pot and mix them in with the rest of the chili

6: Pour the mesa flour into a soup bowl and add a 1/3 cup water to it and let it dilute

7: Add in the mesa flour once it is diluted and simmer for another 20 minutes

8: Serve with corn bread, a nice big salad or any of your favorite chili toppings!


ENJOY!! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!

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