Diced! Chili Cook-off: Teresa – Traditional Chili

Autumn. Perfect weather for carving pumpkins, watching football and eating chili. The Ranting Chef is excited to host the Diced! Chili Cook-off. We have a number of competitors that have submitted a chili recipe and post for consideration. For three out of five weeks I will post four entries each week. At the end of each week a poll will be opened to vote on your favorite from the week. The poll will be open from Friday to the following Wednesday. The top 3 vote getters in each week will be pitted against each other at the end to determine the winner. Check out today’s post from Teresa at A Bookie and Foodie


For as long as I can remember I hated spicy foods, I hated the way my nose would run and my eyes would water on top of my mouth burning with anger asking me why would I eat something that scorched all the way down. As I grew older I realized not all spicy foods had to be making a hole in my mouth. Spicy food can be tasty and enjoyable to those who aren’t a fan. Chili was one of those foods that can go either way. You can have a ton of heat or create something in-between, which is what I love about it. I love cooking things that are all in one pot and let it simmer to perfection. This chili recipe I found somewhere along the way of my cooking adventures and I tweaked it a bit to my liking. It’s one of those dishes you can make and let it simmer for hours while going around doing stuff around the house or simply catching up on your favorite shows.

As for the contest I have never submitted something to enter, ever. I remember in elementary school there was always a writing contest or a drawing contest but I was always so apprehensive in entering. Fortunately 20 years later I think entering this chili cook-off is my inner child coming out jumping up and down. Win or lose I hope this recipe finds its way in your home and enjoy it on a cold winter night (yes it is winter soon and I apologize in advance, as I sit here in Florida where it is 85 degrees ALL the TIME.)

Chili - Featured Size

Traditional Chili



1-2 Pds Ground Beef (or ground turkey)

1/2 small onion-chopped

2 tsp Garlic (I use the jarred garlic but if you use fresh it equals to one clove

1 can diced tomatoes (undrained)

1 can tomato sauce (I use plain sauce for this recipe)

1 TBSP chili powder

3/4 tsp ground cumin

1/4 tsp salt/pepper

1 can Red Kidney Beans



Cook beef with onion and garlic. I use my usual seasoning of adobe/Worcestershire sauce.


Drain beef and return to pot. I then add chili powder, ground cumin, salt/pepper and cook for a few minutes. Add canned tomatoes and tomato sauce and bring to boil.


Lower to simmer and cover to cook for one hour and a 1/2 . I make this in a dutch oven and put in the oven for at 325. About 30 minutes before the time ends, I add the beans.

Tags: , , , , , , , , , , , , , ,

Categories: Beef 2, chili, Guest, kosher, Low Carb, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Diced! Chili Cook-off: Teresa – Traditional Chili”

  1. November 11, 2014 at 11:39 am #

    Reblogged this on Catholic Glasses and commented:
    Looks delicious! I’m going to make celery soup tonight.


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