Recipes from the Grapevine Cottage

Recipes --> Soups --> Sunday Afternoon Chili

Sunday Afternoon Chili

After attending the Zionsville Chili Cook-Off in October and sampling all the offerings, Linda and I decided we should come up with our own recipe... so after three Sunday afternoons in a row of experimentation, we think this one is pretty darned good!


1 pound ground pork
1 pound ground beef
1 large yellow onion diced
1 large red bell pepper diced
1 14-ounce can black beans
2 14-ounce cans petite diced tomatoes
1 14-ounce can beef broth (more if you like it a little thinner)
1 14-ounce can tomato purée
1 tablespoon diced garlic
2 tablespoons chili powder
2 teaspoon ancho chili powder
1 teaspoon chipotle chili powder
1 teaspoon oregano
salt and pepper to taste
olive oil


In a medium skillet, heat a tablespoon of olive oil over medium heat and quickly saute the garlic just until it's fragrant. Turn up the heat slightly and add the onions and continue to cook until they just begin to get translucent. Add the red bell pepper and continue to cook until the onions become fully translucent and remove from the heat.

In a separate large skillet brown the meats, mixing them thoroughly while breaking them up into small pieces (I like an almost granular texture). Drain the meat and add the onions and peppers to the pan along with the tomatoes, tomato purée and beef broth. Mix thoroughly and cook over medium heat for about ten minutes. Add the chili powders, salt and pepper and reduce the heat to medium-low and continue to cook for 30 minutes.

Add the beans, check your spice levels (we like our chili just a little spicy) and continue to simmer on low for another 30 or 40 minutes and it's chili. Top it with some shredded cheese, a little chopped cilantro and a dollop of sour cream. Try this with homemade corn bread and a good bottle of Syrah.