Rich's Recipe: Homemade Chili

In a saucepan, sauté ground beef, turkey, onions, garlic salt and 2 tablespoons of black pepper until the meat is brown and the onions are translucent. Dice up the fresh peppers. In the pot you will be using to cook the chili add all the fresh peppers. Be sure to clean the seeds out before dicing the peppers, unless you prefer extra hot chili. Cook down until the peppers start to soften and liquid forms from them. Dice tomatoes. Add the fresh tomatoes, 2 tablespoons of cayenne pepper, 2 tablespoons of white pepper, 2 tablespoons of chili powder, 2 tablespoons of cumin, 2 cans of Rotel, dried chilis and both beef broth. Allow to cook down for at least an hour to an hour and a half. Add 2 quarts of tomato sauce. Add the rest of the cayenne, chili powder, cumin, black and white pepper to taste. Cook an additional hour. Add kidney beans and tomato paste. Cook 30 minutes and serve.

1.5 lbs. of Ground Beef

8 Cloves of Garlic

1 Medium Onion

2 Anaheim Peppers

1.5 lbs. of Ground Turkey

2 qt. of Tomato Sauce

2 Serrano Peppers

2 Red Bell Peppers

2 Yellow Bell Peppers

2 Green Bell Peppers

2 Jalapeño Peppers


2 Ghost Peppers

2 Fresh Chiles

2 Banana Peppers

4-5 Dried Chiles

2 Pablo Peppers

2 Habanero Peppers

4-5 tbsp. of Black Pepper

2-3 tbsp. White Paper

2-3 tbsp. Cayenne Pepper

2-3 tbsp. Chili Powder

3-4 tbsp. Cumin

2 Cans of Spicy Rotel 

2 Tomatoes

4 16 oz. Cans of Red Kidney Beans

2 16 oz. Cans of Light Red Kidney Beans

2 32 oz. Beef Broth

1 tsp. of Salt





About the Author
Rich Longo is the Director of Marketing at Flycast Partners. Aside from managing the marketing department and BDR team, Rich enjoys cooking during his free time, and loves to share his recipes for others to enjoy.

By Rich Longo | February 10th, 2020 | 0 Comments

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