Recipe courtesy of JoAnn Stivers
Save Recipe Print



Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well.

Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency.

Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more.

IMPORTANT: Cool and refrigerate overnight.

To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Slow-Cooker Texas Chili

Recipe courtesy of Food Network Kitchen

Real Margaritas

Recipe courtesy of Ina Garten

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Texas Oven-Roasted Beef Brisket

Recipe courtesy of Tom Perini

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Vegetarian Chili

Recipe courtesy of Robin Miller

White Chili

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories