Nana’s Chili

Nana's Chili

5 from 2 votes


  • 2 lbs ground beef
  • 2 large onions, coarsely chopped
  • 1 green pepper, coarsely chopped
  • 1 red pepper, coarsely chopped
  • 6 cloves garlic, smashed and minced
  • 3 ribs celery, strings removed, coarsely chopped
  • 2 quarts canned tomatoes, chopped and drained
  • 1 quart tomato sauce
  • 1 tin (8 oz) tomato paste
  • 2 quarts kidney beans, drained and rinsed
  • 1 pint canned corn, drained
  • 2 Tbsp sugar
  • 6 Tbsp chili powder, more to taste
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 Tbsp chili flakes, more or less to taste
  • 1/8 tsp cloves
  • 1 tsp dark cocoa powder*
  • 2 tsp salt


  • Brown ground beef in a large Dutch oven. Add onions, and continue cooking until they begin to brown. Add peppers, celery, and garlic.
  • Add all seasonings, sugar, and spices. Cook until fragrant. Then add tomatoes, tomato paste, tomato sauce, beans and corn. Stir very well.
  • Cover and bake at 350° F for 2 hours, stirring occasionally. Alternatively, cook covered on the stovetop for 2 hours until thickened.


I always make chili the day before I’m serving it. The flavours blend beautifully after a night in the fridge.
*Cocoa seems like a weird ingredient, but, wow, what a difference it makes to the flavour.

6 thoughts on “Nana’s Chili”

  1. Hiya Chelsea I’d like to be put on the preorder list for your cookbook please. Thank you xjx

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