Print Recipe

Speakeasy Chili



  • 5 pounds ground round
  • Salt and pepper
  • 1 tablespoon chili powder (more if desired)
  • 1 (16 ounce) can dark red kidney beans
  • 1 (16 ounce) can light red kidney beans
  • 2 (16 ounce) cans small red beans
  • 1 tablespoon vegetable oil
  • 3 large green bell peppers, cored and chopped
  • 3 jalapeno peppers, cored and chopped
  • 1 large red onion, chopped
  • 1 large Spanish onion, chopped
  • 1 large white or yellow onion, chopped
  • 8 to 10 cloves garlic, finely chopped
  • 4 (28 ounce) cans diced tomatoes
  • 3 (64 ounce) cans tomato juice
  • Chili powder to taste
  • Salt and pepper


  1. Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly.
  2. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside.
  3. Sauté green peppers, jalapenos, onions and garlic in oil until limp.
  4. Add tomatoes and juice from pan into a large pot.
  5. Add ground round, sautéed vegetables, and beans to pot.
  6. Add tomato juice until chili is soupy, not too thick.
  7. Season with chili powder to taste.
  8. Simmer for 90 minutes, stirring frequently to prevent scorching.

Leftover chili can be frozen.


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