Gordy's Fresh Homemade Chili

Total Time:
1 hr 15 min
30 min
45 min

50 servings

  • 6 to 7 large fresh green bell peppers, seeded and chopped
  • 3 large ribs fresh celery, chopped
  • 1/2 pound butter
  • 10 pounds fresh choice ground beef
  • 5 pounds fresh sweet yellow onions, chopped (6 to 8 jumbo), plus more for serving
  • 1/4 cup salt, plus more for seasoning
  • 1/4 cup ground black pepper, plus more for seasoning
  • 1/3 cup chili powder
  • 1 gallon premium diced tomatoes in juice
  • 1 gallon chili sauce
  • 2 gallons dark red kidney beans with juice
  • Freshly grated Cheddar
  • Hot pepper sauce of choice
  • Put the chopped green peppers, chopped celery and butter in a large skillet over medium heat. Cover and saute for 20 minutes, stirring several times during the cooking.

  • Chunk the ground beef with your hands and put it into a frying pan over medium heat.

  • Add the chopped onions, and season with the salt and pepper, to taste. Cook until the meat has browned and is fully cooked, about 1/2 hour. In a large soup pot or kettle, add the beef and onions, celery and peppers, the chili powder, diced tomatoes with juice, chili sauce, kidney beans with all the juice, the 1/4 cup salt and 1/4 cup of pepper. Stir to combine, then bring to a boil over medium heat. Lower the heat, cover, and simmer the chili for 45 minutes.

  • It will lose its chunkiness and mellow in flavor the longer you cook it. Keep it on all day, if you like, stirring it from time to time.

  • Serve in a large bowl garnished with grated Cheddar and freshly chopped onions. Add your favorite pepper sauce for some heat.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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