Ron’s Award-winning Homemade Chili Recipe
Oklahoma’s Finest Chili! Awarded the top award of 4 Stars by the International Chili Society. Jalapenos, beans and onions by request.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chili Base
Beans and Jalapenos
Toppings
Method
Chili Preparation
- 1
- 2
Brown the Beef
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned and cooked through, about 7-10 minutes. Drain excess fat if necessary.
- 3
Add the Base Ingredients
Stir in the canned diced tomatoes (with juice), tomato paste, beef broth, chili powder, ground cumin, oregano, salt, and black pepper. Mix well to combine.
- 4
Simmer the Chili
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally.
Adding Beans and Jalapenos
- 5
Incorporate Beans
After the chili has simmered for 30 minutes, add the rinsed kidney beans and black beans. If using, add the chopped jalapenos too. Stir thoroughly to combine.
- 6
Continue to Simmer
Allow the chili to simmer for an additional 15-20 minutes, uncovered, to thicken and meld the flavors together.
Serving the Chili
- 7
Serve and Garnish
Ladle the chili into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions.
- 8
Enjoy!
Serve hot and enjoy your award-winning homemade chili!
