Zero’s Chili (reblogged)

Today’s a PERFECT day for chili in the great Midwest!  I decided to try a different recipe from a blog I’m following. Here’s the link but I’ve also copied and pasted his recipe and made notations with the changes I made.  This is a wonderful base recipe and I’ll definitely be using it as a regular!  Hope you enjoy!  Oh and Thanks to weckeman for sharing!

Zero’s Chili


– 3 Pounds of ground round (or meat loaf mix, ground sausage or a combination of any the 3, your choice.  For vegetarians, 3 pounds of Morningstar Farms Grillers crumbles (TVP) taste great!)

– 1 Large can of whole tomatoes (pureed) (Just put them in the blender)

– 1 Small cans of tomato paste

– 5 Cans of red kidney beans with liquid (10 to 12 ounce cans each)

– 2 packages of chili seasoning mix (I used taco seasoning cause that’s what I had)

– 4 Medium green peppers (diced small) (I only had 3 green peppers so that’s what I used)

– 3 Medium onions (diced small)

– 2 Caps fulls of white vinegar

– 2 Tablespoons of butter

– 1/2 Tablespoons of garlic powder

– 1/2 Tablespoon of gravy master (I used 1 TBSP)

– 3 Tablespoons of olive oil

– Salt and pepper (to taste)

– 3 Teaspoons of ground cumin  (I added 4 tsp)

– A little water to thin to desired consistency (optional)

***I added 3 to 4 canned chipoltles in adobo sauce for extra heat.  It still didn’t make the chili TOO hot

****I also added 1 TBSP chili powder


1. Clean, chop, prepare and arrange all ingredients.

2. In a large heavy saucepan, brown meat (or meatless meat) while breaking it down with a spatula.

3. When meat is all browned and broken down to it’s smallest form, begin to drain all the fat you can.

4. Add pureed tomatoes and paste, chili mix and 1 cup of water and bring it to a simmer- stirring frequently.

5. Lightly coat a frying pan with olive oil and begin to sauté your peppers and onions until slightly limp and translucent.  Then add them to the chili

6. Add 1 cup of boiling water to the frying pan and de-glaze to get any remaining flavor. Add to the chili

7. Add all other ingredients except the beans and their liquid to the chili.

8. Simmer, stirring occasionally for at least 1 hour.

9. Add beans and liquid and continue simmering for another half an hour.

10. Serve with grated cheddar or parmesan cheese, Italian bread, ice cold beer and Sriracha.  Some people prefer it over rice.  Enjoy!



4 thoughts on “Zero’s Chili (reblogged)

    • There you are Michael! I was making this when I talked to you today! lol You KNOW I always add at LEAST gallon of sharp cheddar.. sharp cheddar is the only way to go with chili and sometimes even sour cream:-)

      So good to see you here… thank for stopping by and I’ll wait patiently to see if you start YOUR blog… just like the old days:-) Have a FANTASTIC weekend and thanks again for all the help with the camera. You’re the best!

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