Karen’s Philly Chili

Karen’s Philly Chili

  • Prep Time: 10 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 4-6

    • About This Recipe

    “This was a friend’s recipe that I modified so much I now call it my own. It is great on chilly days, but we have it in the summer also. You can make it as hot as you like, but with 4 kids, I have to keep it on the mild side. With a nice warm loaf of home baked bread, it is a hearty meal.”

    Ingredients

  • 2lbs ground beef (or combination) or 2lbsturkey( or combination)
  • 1largeonion, chopped
  • 1 garlic cloves, chopped fine or 1teaspoongarlic powder
  • 3tablespoonschili powder
  • 1 (28ounce) canscrushed tomatoes or 3 -4largechopped fresh tomatoes
  • 1 (14ounce) cans beef broth
  • 1 (15 1/2 ounce) canscannellini beans or 1 (15 1/2 ounce) cans great northern beans, drained and rinsed
  • 1 (15 1/2 ounce) cansred kidney beans or 1 (15 1/2 ounce) cans black beans, drained and rinsed
  • 1teaspoonsalt
  • cayenne pepper (I start out with a few shakes) orcrushed red pepper flakes, to taste( I start out with a few shakes)
  • sharp cheddar cheese (optional) or Mexican blend cheese (optional) ormonterey jack cheese, shredded(optional)
  • chopped raw onion(optional)
  • sour cream(optional)

    • Directions

  • Brown meat over medium heat in a large pot or dutch oven and drain grease.
  • Add Onion and Garlic and when transparent, add Chili Powder.
  • Cook about 5 minutes and then add remaining ingredients.
  • Simmer, uncovered for about 2 hours, stirring occasionally, until desired consistency.
  • Serve with cheese, onions and sour cream for toppings if desired.

    • Reviews

  • “Ya got a great little chili dish here, Karen!I used ground beef, great northern’s, kidney’s, and a few left-over chili beans.Made a tasty concoction!! Nice and easy to put together, then, let simmer till ready.We sure enjoyed.Thanks for sharing…Laudee”

  • “Excellent chili! Dh made a real pig of himself.Simmering it made all the difference between this and ho-hum chili.When I cleaned up after dinner, I noticed Dh’s spoon hadn’t been used.I asked him what he ate his chili with. “My fork,” was his answer.Apparently he used the corn muffins to soak up the sauce. Thanks for a contented Dh.”

  • “This chili just hits the spot on a cold January evening!I made exactly per Karen’s perfect instructions, using cannellini beans, kidney beans and crushed red pepper. The shredded sharp cheddar, green onion and sour cream toppings make this chili over the top!Thanks so much, Karen!”

  • “Yummy- very good. I followed the recipe as written other then I didn’t add the cayenne pepper or crushed red pepper flakes as I don’t like things too hot. This was the perfect amount of heat for us. We topped ours with cheddar cheese.”

  • “My whole family loves this chili! I think that the beef broth makes the difference between run-of-the-mill chili and this. I added a dash or two of cinnamon as it simmered. Thanks for a great recipe, Karen!”

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