Kris Fischer's Favorite Chili

You've never had chili like this before.

This is a recipe my husband perfected after years of chili-making. You like spice? Got it. You like sweet? It has that, too. Add jalapenos if you’re so inclined. We top it with chopped onions, shredded cheese, salsa, and sour cream.

Kris Fischer's Favorite Chili Recipe

  • 2 lbs. chili meat
  • 2 diced yellow onions
  • 3 14 oz. cans tomato sauce
  • 2 cans of chili Rotel
  • 1 c. sugar
  • 3 14 oz. chili beans
  • 4 T. chili powder (maybe more)
  • 3 T. cumin
  • 1 T. Hungarian paprika
  • 1 tsp. crushed red pepper
  • ½ tsp. garlic salt
  • 1/2 bottle of ketchup (the skinny one even though I have the big one in the photo)
  • 4 oz. chopped jalapeños, optional

Caramelize the onions in butter and olive oil. Brown the meat. Drain the fat. (I don't because the fat adds so much flavor, but if I didn't add that tip, people would throw their laptops across the room). Add the beans, tomato sauce, Rotel, spices, kitchen & the sugar. This chili is both sweet & spicy. Simmer all day. In fact, I put it in a 225 degree oven and let it sit there overnight. Since there are beans in this chili, they will often burn when on the burner, even if it's on low. Taste and taste again. Adjust any spices that you prefer. And then eat it the next day.

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