---
title: Family Slow-Simmered Homemade Chili
author: Family Recipe Box
servings: 8
prep_time: 20m
cook_time: 2.5h
tags:
  - dinner
  - chili
  - beef
  - slow-cooked
  - family-favorite
source: Family Recipe Box (Chili.docx)
---

In a #large Dutch oven or heavy pot{}, cook crumbled @ground beef{1.5%lbs} (1 to 2 lbs) over medium-high heat until browned. Drain off excess fat.

Add chopped @yellow onion{1%large} (as much chopped onion as you want) and sauté until softened.

Stir in canned @tomato paste{6%oz} and canned @stewed tomatoes{14.5%oz} (run through a #blender{} before adding if you don't want tomato lumps, or substitute 1 large 28 oz can of crushed tomatoes).

Add drained @kidney beans{15%oz} (one big can), drained @garbanzo beans (chickpeas){15%oz}, and drained @great northern beans or pinto beans{15%oz}. (You can use any combination of beans, or add sliced mushrooms if desired).

Add @mild chili powder{3%heaping tbsp} and @granulated sugar{1%tbsp} (to cut the tomato acid).

Add @kosher salt{1%tsp}, @black pepper{1/2%tsp}, and any additional spices or heat to taste.

Cover partially and simmer over low heat, stirring occasionally, for ~simmer{2%to 4%hours} until rich and deeply flavored.

Ladle hot into bowls and serve topped with grated @cheddar cheese{}.