Stephanie's Chili - MetroFamily Magazine
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Stephanie's Chili

by Stephanie Clinton

Reading Time: < 1 minute 

The weather has been consistently cool, leaves are starting to turn so that means one thing. Chili!

This recipe makes enough for 8 to 10 servings so I froze half so when we're snowed in we I can easily reheat and warm everybody up. Serve this with corn chips and a wool sweater.


  • 3 Tbs. olive oil
  • 1/2 large onion, diced
  • 1 lb. ground beef
  • 4 cloves garlic, minced
  • salt & pepper to taste
  • 1 tsp. Lawry's season salt
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 3 Tbs. Worcestershire sauce
  • 1 can (6 oz.) tomato paste
  • 1 can (14 oz.) chili ready diced tomatoes (Brands that have Chili Ready tomatoes: Hunts and Red Gold)
  • 1 large can diced tomatoes
  • 1 can pinto beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 can diced mild green chilies
  • 2 cans beef broth


  • In a heavy pot, saute onion and garlic in olive in olive oil until translucent. 
  • Add ground beef and cook until no longer pink. 
  • Drain grease. 
  • Add salt, pepper, Lawry's, cumin, chili powder and Worcestershire. Combine well and add more salt and spices according to your personal taste.
  • Add the rest of the ingredients and combine. 
  • Simmer over low heat for 30 minutes to an hour.
  • Top with shredded cheese and corn chips.


For more from Stephanie, visit her blog at

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