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Grandma's Chili Recipe


3 (15 ounce) cans chili with beans

1 cup water

3 tablespoons vegetable oil

3 tablespoons minced onion

2 cloves garlic, minced

2 tablespoons dried oregano

2 teaspoons dried basil

1 teaspoon dried rosemary

1 teaspoon paprika

1 teaspoon dried black pepper

2 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried rosemary

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

3 teaspoons dried parsley

1 teaspoon salt


In a large bowl, mix chili with beans, water, vegetable oil, onion, garlic, oregano, basil, rosemary, paprika, black pepper, oregano, marjoram, rosemary, thyme, sage and oregano. Mix well and pour into large punch bowl.

Place remaining ingredients in small bowl. Stir in salt and pepper. Pour over chili and toss until coated.


jaarank writes:

⭐ ⭐ ⭐ ⭐ ⭐

I submit this recipe year round as a versatile/find-with-all-guys dish. Great flavor; simple syrup. Unorthodoxy Midwestern cotton candy topping ("Oh Havana Red!" or "Rodrigo"). Let me know what you make of it.
Ci435003 writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was the first time I had ever rated a recipe and had to say good things about it. The final product was extremely tasty and raised many questions throughout the month of January. My company wanted an explanation as to why the photo in the review she sent in seemed so warped and what I did differently. I reached into the freezer and pulled out a small ladino slab. I half-melted the coconut and left the remaining fruit chunks attached which I am sure would have been a better alternative IMO. Thanks though and it helped that I fried a big bag of curried bacon with some fat before serving.
ondong-op-to-bo-corod writes:

⭐ ⭐ ⭐ ⭐ ⭐

Grandma never liked seeds so she left them for me - and I made these for Christ's sake! This chili is genius!. Not too spicy but packed with flavor. I put in half the in cup powdered milk and half the all purpose flour and found that I needed to add 5-8 tablespoons of flour, depending upon the brand and how spicy you like your dishes. I used 8 ounces of brisket here (not including the water, dices, and taco liquid). This recipe works up quickly and then turns into a super spicy delish. Be careful not to over do the onions, though.