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Ricetta Dan's Home Style Chuckwagon Chili

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A good hearty chili recipe that warms you up but I eat it anytime I have a craving for chili. I like to serve it with warm corn bread and a touch of my favorite hot sauce to spice it up a bit more.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 8
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Cost per serving $2.20 vedi dettagli
  • 1 1-2 lbs. Coarse Grnd. Chuck
  • 3 Tbls. Canola Oil
  • 1 Large Yellow Onion, large dice
  • 2 Large Cloves garlic, minced
  • 2 ribs celery, split and chopped
  • 4 Tbls. good Chili Powder
  • 4 Tbls. ground Cumin
  • 2 Tsp. grnd. Black Pepper
  • 3 tsp. Kosher salt
  • 1 small can, Tomato Paste
  • 1 15 oz. can Tomato Sauce
  • 1 15 oz. can Chopped tomatoes, drain 1/2 the liquid
  • 2 Tbls. Worchestershire sauce
  • 3 Tbls. Sugar or Splenda
  • 1/4 tsp. ground cloves
  • 2 Tbls Heinz 57 Sauce
  • 2 Tbls. Balsamic Vinegar
  • 1 15 oz can Pinto Beans, drained
  • 1 15 oz can Dark Red Kidney Beans, drained
  • 3 cups warm water


  1. In a large Dutch Oven with no lid (ever) heat the Canola Oil and add the garlic and onions and celery. Saute about 3 to 4 mins to soften a bit.
  2. Add your ground chuck and begin stirring it into the vegetables to mix it well. Continue to stir as it browns. After two thirds of the ground chuck has browned add your chili powder, cumini, salt, black pepper.
  3. Continue to brown the meat, vegetables and spices over medium heat to finish off the browning and infuse the spices into the meat.
  4. Once the meat has browned add the tomato paste and stir it in well. Let it simmer in the meat for about 5 mins.
  5. Add the tomato sauce and stir in well. Let the tomato sauce infuse into the meat mixture and heat up for about another 5 mins.
  6. Add the drained beans and stir gently. Check the thickness of the mixture and add some of the water to get the chili to the consistency that you like. I like mine thick and chunky so I only use about half of the water.
  7. Next stir in the Heinz 57 sauce and balsamic vinegar. Mix well but gently so you don't break up the beans.
  8. Let the mixture come to a very slow bubble and turn down the heat to a simmer. Stir all the way to the bottom back to the top to keep the chili from scorching. Once the chili has heated through (about 10 mins.) Serve into bowls and top with your favorite grated cheddar cheese. I serve my chili with either hush puppies or home made corn bread with lots of butter.
  9. Enjoy


Nutrition Facts

Amount Per Serving %DV
Serving Size 404g
Recipe makes 8 servings
Calories 528  
Calories from Fat 219 41%
Total Fat 24.56g 31%
Saturated Fat 7.25g 29%
Trans Fat 1.07g  
Cholesterol 60mg 20%
Sodium 1495mg 62%
Potassium 1395mg 40%
Total Carbs 49.68g 13%
Dietary Fiber 16.6g 55%
Sugars 10.63g 7%
Protein 29.81g 48%
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  • Jennifer Bishop
    I grew up on this chili, so I know first hand how good it is! It is very hearty with the perfect blend of spices, and I love it when I go home and Dad (the author of this recipe) makes it for me. It will always be a flavor that I remember and compare other chili recipes to.
    Ho cucinato/assaggiato questa ricetta!

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