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10 December, 2013

Chunky Chilli

Posted in : All, Dinner on by : hdcook

Chunky Chili1

I have a bone to pick with Chilli~well because most chili recipes out there have beans and if you know me ( and some of you know me very well) Know that I hate beans~ok hate is strong word as my husband would put it~I don’t beans with my food~as a side dish or what ever, the reason for this is that when I was a kid living in the Philippines~my mom, my sister and I had a little convenience store in our house~and we have a lot of beans~which means we ate a lot of beans for dinner or lunch~and well eating that much beans for so long  can only make you hate them with a passion when you grow up~so that’s why I don’t like beans~and its really too bad that most chili recipes have beans in them~which is why I decided to make Chili with out beans and as it turns out~Chili without beans is BETTER with out beans~FINALLY~I haven’t really had Chili before because of the beans and now having a Chili recipe that I can make without beans is great

Chunky Chili

It has everything that Chili has without the beans and its delicious~I can’t get enough of it~its warm~a bit spicy and full of bold flavors that warms the body and its perfect for winter nights~seriously~it was perfect last night because its been really freaking cold here in California, Whittier~my hands are  bone chill and I am wearing a  beanie and a hoodie to keep my ears warm haha~that’s how cold it is~and having chili was perfect~it has chunky yellow and red bell peppers and dice tomatoes with ground beef and mild Italian Sausage~its a wonderful chunky dish with some shredded cheese, tortillas and a dollop of sour cream that’s just so so right~so good and well~enough of this just make it and you will see what I am talking about.

Adapted from Ina Garten


Chunky Chili

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4-6


  • 1 Pound Ground Beef
  • 1 Pound of Mild Italian Sausage
  • 2 Large yellow onion chopped ( any color is fine)
  • 2 Garlic clove mince
  • 2 Red bell peppers finely chopped
  • 1 Teaspoon chili powder
  • 1 Teaspoon ground cumin
  • 1/4 Teaspoon red pepper flakes
  • 1/4 Teaspoon cayenne pepper
  • 28 oz Whole peeled tomatoes in puree, undrained
  • 1 15 oz petite dice tomatoes
  • 3-4 Torn basil leaves
  • Olive oil for cooking
  • Salt and pepper to taste
  • Toppings:
  • Crushed Tortilla Chips, Sour Cream, dice Onions or green onions, grated cheddar cheese


  1. In a dutch oven on medium heat brown add 3 tablespoons of olive oil and brown ground beef and sausage , add salt and pepper to taste, drain the fat and transfer to a bowl and set aside, add 3 more tablespoons of olive oil, add chopped onions and cook till they are translucent, add the garlic and cook for a minute, add the chopped bell peppers, chili powder, cumin, red pepper flakes cayenne and salt. Return the meat to the pan and add the pureed peeled tomatoes, petite dice tomatoes and torn basil leaves and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally, ( if chili is to chunky to your liking add a little bit of chicken stock to thin the chili to your desired consistency and add more chili and cumin powder to taste) Serve hot with your desired topping, enjoy.


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