Homemade Chili

Homemade Chili by

Kelli Smith and Erin Barnett


Serves: 6-8


  • 2 lbs. ground beef
  • 1 bag frozen Laura Lynn chopped green peppers
  • 1 bag frozen Laura Lynn chopped onion
  • 1 (15 oz.) can light red kidney beans
  • 1 (15 oz.) can chili beans
  • 2 packages Laura Lynn chili seasoning mix
  • 1 (8 oz.) can tomato sauce
  • 1 tbsp. pickled diced jalapeño peppers
  • 1 (14.5 oz.) can diced tomatoes
  • ground cinnamon, to taste
  • sugar, to taste
  • cayenne pepper, to taste

Optional Toppings

  • chopped onions
  • shredded cheese
  • sour cream
  • crackers
  • corn chips
  • corn bread


  1. In large pot cook ground beef, onions, green peppers, and jalapeños on high heat, until meat is fully cooked.
  2. Add chili seasoning, beans, tomato sauce, and diced tomatoes. Add cinnamon, sugar, and cayenne pepper, a little at a time, stirring and tasting after each addition to get to your preferred heat and sweetness level.
  3. Put on high heat, bring to a boil, and then reduce heat to low and let cook for at least 30 minutes. The longer the chili cooks, the more flavorful it becomes.
  4. Add a cup of water if you want your chili to have a more soup-like consistency.
  5. Top your chili with any of the optional toppings you like.

Make a delicious second meal using leftover chili and a baked potato!