Stovetop Chilli

A few weeks back we randomly decided to make chilli. It was the perfect day for it. Overcast and chilly. As with the bolognese sauce I didn’t follow a specific recipe and because its one of those things I’ve made so often I didn’t pay attention to measurements too much. So, I’ve included a recipe below that is roughly what I did. The best part about chilli, like pasta sauce is you can make it your own. Just follow the basics and then add in all kinds of things to your liking. Make it as mild or as spicy as you’d like- I added in some home made Serrano chillis that my dad sent me. Feel free to adjust the spices and seasoning according to taste and use different ones or add in others than what I’ve noted below. I also made mine FODMAP-friendly, which means I used green onions instead of regular onions, I used garlic infused oil instead of garlic, and I used bortoli beans instead of red kidney beans. E. also topped his with salsa, shredded and sour cream, which was great as it gave me better photos!

Cold Day Chilli


  • 1 lb ground beef
  • 1 strip thick cut bacon (or 2-3 thin slices)
  • 3 green onions, sliced
  • 3 stalks celery, diced
  • garlic infused olive oil
  • 1 red bell pepper, de-seeded and diced
  • 1 can white beans, drained
  • 1 can red or brown beans (kidney, pinto, etc), drained
  • roughly 1-2 cups beef broth
  • seeds from 1 dried Serrano chilli (or red pepper flakes work well)
  • 1 large can of stewed tomatoes
  • 1 small can of chopped tomatoes
  • ground cumin (about 2 tspns)
  • ground chilli powder (about 1-2 tspns)
  • cayenne pepper (about 1 tspn)
  • salt/pepper to taste
  • small shot of good Scotch or whiskey
  • dash of Worcestershire sauce


  • Heat oil then add green onions, celery, and red bell pepper and sauté for about 4 minutes.
  • Add bacon and cook through.
  • Add beef and spices/seasoning’s and cook till browned.
  • Add beans, canned tomatoes, beef broth, Worcestershire sauce, and whiskey.
  • Stir well and add a bay leaf.
  • Bring to a boil, then reduce to a simmer and cover leaving a small opening. Stir occasionally.

I let ours simmer for about 2 hours, but again, depending on how thick you want it or how much time you have adjust the time to your liking. As quickly as 30-45 minutes would probably do the trick as well.

 Do you have any special ingredients you put in your chilli recipe?

This entry was posted in Food, Recipes and tagged , , , . Bookmark the permalink.

2 Responses to Stovetop Chilli

  1. Emily says:

    liquid smoke is my “secret” ingredient!

  2. I recently made chili too, it really is perfect for the colder season! I like adding red wine to mine :)