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This spicy, but not hot, chili recipe feeds a crowd! Serve it at your next party, or use it to win a Chili Cook-Off. Serve it up in fried tortilla cups to really wow the crowd!
Recipe type: Main Dish
Cuisine: American
Serves: 20
  • 3 Tablespoons Olive Oil
  • 1 Brown Onion, Diced
  • 5 Fresh Garlic Cloves, Diced
  • 1 Teaspoon Each of Kosher Salt and Coarse Ground Pepper
  • 3 Lbs Lean Ground Beef
  • 1 Pkg. XLNT Chili Con Carne
  • 1 29 Oz. Can Tomato Puree
  • 1 29 Oz. Can Diced Tomatoes
  • 1 29 Oz. Can Crushed Tomatoes
  • 1 6 Oz. Can Tomato Paste
  • 1 2.5 Oz. Jar Chili Powder
  • 3 14 Oz. Cans Chili Beans
  • Kosher Salt & Coarse Ground Pepper to Taste
  1. Add olive oil to a large pot and heat.
  2. Once oil is heated, add the diced onion and garlic along with 1 tsp. each, salt & pepper.
  3. Cook until the onions are translucent.
  4. Add the ground beef and cook, breaking up the into small pieces.
  5. Cook meat until it is no longer red.
  6. Add more salt & pepper to taste.
  7. Mix in 1 pkg. XLNT Chili Con Carne.
  8. Stir in 1 full, 2.5 ounce jar of chili powder to the meat mixture.
  9. If needed, add more salt & pepper to taste.
  10. Cook on low heat for 2 hours. Check on it periodically, stirring each time to insure that it does not stick to the bottom of the pot.
  11. A half hour before serving stir in 3 cans of chili beans. Cook until the beans are heated through.
  12. Serve in fried corn tortilla cups.
  13. Garnish with grated cheddar cheese and diced green onions.
  14. ENJOY!
Recipe by After Orange County at