The Second Kind of Chili

I am ever in search for the perfect chili recipe. I am actually looking for two.

The first is for me, me and me alone. My ideal chili has primarily pieces of beef (not ground), tons of flavor, lots of heat and no beans. If there is some sausage, onions, peppers and other things, that probably works too, but no beans. If the heat is strong and the flavor is even better (heat with no flavor is a waste), then you’ve got me.

The second is a chili for the annual chili cook-off that I host every year. Excessive heat does not win. Beans, on the other hand, win. I am fond of saying that Wendy’s style chili tends to win every year. It does not offend anyone and meets the stereotypical definition of chili.

Below was a shot at the second kind.

Photo Feb 10, 5 37 39 PM copy - Featured Size

This was a good, hearty chili without much heat and included the prerequisite beans.

Photo Feb 08, 11 36 30 AM

Like most chills, there are quite a few ingredients. I normally don’t put celery in, so that was somewhat new for me.

Photo Feb 08, 11 55 43 AM

I decided to use a rainbow of beans in place of what the original recipe calls for.

Photo Feb 08, 12 28 03 PM

In case you’ve missed it, I use a potato masher to break up ground meat while it is cooking. There is no better utensil.

Photo Feb 08, 12 35 04 PM

The beef chunks that I like.

Photo Feb 08, 12 35 19 PM

Love the peppers and onions.

Photo Feb 08, 1 00 13 PM

Stewing away.

Photo Feb 10, 5 37 46 PM

Delicious and good for a crowd!

Flatlander Chili

prep 15 min ∙ cook 1 hr 30 min ∙ makes 10 servings ∙ source


  • 4 pounds lean ground beef
  • 2 (46 fluid ounce) can tomato sauce
  • 2 (29 ounce) can diced tomatoes
  • 3 cups chopped onion
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chili powder
  • 4 teaspoons ground cumin
  • 3 teaspoons garlic powder
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon white sugar
  • 1/4 teaspoon ground cayenne pepper
  • 4 cups canned red beans, drained and rinsed


1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

PREP 15 mins

COOK 1 hr 30 mins

READY IN 1 hr 45 mins


Calories 347 kcal 17%
Carbohydrates 22.6 g 7%
Cholesterol 68 mg 23%
Fat 19.9 g 31%
Fiber 5.8 g 23%
Protein 21.4 g 43%
Sodium 1246 mg 50%

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

Categories: Beef 2, chili, Pork2, Recipes

Author:The Ranting Chef

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2 Comments on “The Second Kind of Chili”

  1. January 31, 2015 at 12:26 am #

    Actually? My favorite chilli is Green Chili Chicken. There is a freshness, a crispness, to it that just does it for me. 😉


  2. January 31, 2015 at 7:05 pm #

    It looks very good.


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