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David’s Famous Chili

  • Author: David Dixon
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: Serves 6-8 1x


This hearty, classic chili with a slight kick of heat is the perfect food for fall.


  • 1 lb ground beef
  • 1 lb pork sausage
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, deseeded and finely chopped
  • 2 serrano peppers, 1 deseeded and 1 with seeds, finely chopped
  • 2 (14.5 oz) cans light red kidney beans, drained and rinsed
  • 2 (14.5 oz) cans dark red kidney beans, drained and rinsed
  • 2 can Rotel
  • 2 (14.5 oz) cans diced tomatoes
  • 2 (14.5 oz) cans tomato sauce
  • 12 (6 oz) cans tomato paste
  • 3 bay leaves
  • 2 tsp chili powder
  • 1 tsp cumin
  • salt and pepper to taste
  • Topping options- sour cream, cheddar cheese, chives, chopped red onion


  1. In a large skillet, cook ground beef and sausage until browned. Drain and set aside.
  2. In a large Dutch oven or soup pot, heat oil over medium heat. Add onion, garlic and peppers. Saute until tender, about 3-5 minutes.
  3. To large pot, add the drained and rinsed beans, Rotel, diced tomatoes, 1 can of tomato paste, bay leaves, chili powder and cumin. Mix thoroughly.
  4. Add drained meat and mix again. Bring to a boil, then reduce to a simmer and cover.
  5. Let simmer for a minimum of 1-1/2 hours. For added thickness, add additional can of tomato paste.
  6. Serve warm with toppings.