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–+ servings
A large stockpot on the stove full of chili.

Idaho Chili

Not complicated, just hearty, thick and meaty. Make this your go-to, made from scratch family chili recipe! It's the perfect combination of meat, beans and a sauce that's seasoned with just the right amount of spice.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6
Calories: 626kcal
Author: Melinda O'Malley Keckler

Ingredients 

  • 1 ½ lb ground chuck browned and drained
  • 1 white onion diced
  • 2 14 ounce cans diced tomatoes
  • 1 6 ounce can tomato paste
  • ⅓ cup water
  • 1 10 ounce can original Rotel diced tomatoes and green chilies, drained
  • 1 14 ounce can chili beans
  • 1 14 ounce can kidney beans drained and rinsed
  • 1 14 ounce can Great Northern beans drained and rinsed
  • 1 14 ounce can pinto beans
  • 1 heaping tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • dash of cayenne pepper to taste
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Instructions

  • Brown beef in a skillet, or in a stockpot, on the stove and drain. Place browned beef and diced onion into a large stockpot on the stove (or a Crockpot). Next add the spices and stir into the browned beef and onion. Add all remaining ingredients and stir to combine. If on the stovetop, cover and bring to a low boil then simmer for about an hour. If you're using a Crockpot, cover and cook on low for 4-6 hours. This is a hearty, thick chili and don't worry if it seems too thick at first. The liquid will come through as it simmers.
  • This chili is delicious served with warm cornbread and honey or with tortillas and topped with grated cheese, chopped onions and sour cream.

Nutrition

Calories: 626kcalCarbohydrates: 65gProtein: 39gFat: 25gSaturated Fat: 9gCholesterol: 81mgSodium: 2108mgPotassium: 1955mgFiber: 18gSugar: 15gVitamin A: 756IUVitamin C: 24mgCalcium: 209mgIron: 10mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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