Michael's Chili 007

It’s been a cold and dreary autumn week in Chicago, which put me in the mood for a pot of my homemade chili. I’ve been making this chili for 20 years. I can’t say it’s authentic, but it’s my version of my mom’s recipe, which was a family favorite. I’ve finally decided to write it down, rather than rely on my memory each time for the amount of seasonings and even it’s basic ingredients. It tastes wonderful with this buttery cornbread or my friend Mandy’s Cheese and Onion Bread (from The Complete Cookbook blog). 

Michael’s Chili (recipe by “Oishii!”)


  • 2 tablespoons vegetable oil
  • 1 large onion, chopped (12 ounces)
  • 4 cloves garlic, chopped
  • 2 pounds ground beef (85% lean)
  • 1  28-ounce can whole peeled tomatoes (don not drain)
  • 1  14.5-ounce can whole peeled tomatoes (do not drain)
  • 1  6-ounce can tomato paste
  • 3  15.5-ounce cans kidney beans (do not drain)
  • 3 tablespoons chili powder (1 use Penzey’s medium hot chili powder)
  • 2 tablespoons cumin
  • kosher salt
  • freshly ground pepper
  • garnishes: freshly grated parmesan cheese, cheddar cheese, and sour cream


Heat a large soup kettle over medium high heat. Add vegetable oil and fry the onion with the garlic until the onion softens. Mix in the ground beef and fry until no longer pink. Add the whole peeled tomatoes (with the juice), tomato paste, and kidney beans (with the juice). Season with chili powder and cumin. Once the contents starts to boil, turn down the heat to low and simmer for about an hour until it cooks down and thickens. Crush tomatoes with back of mixing spoon. Season with kosher salt and freshly ground pepper to taste.

Serve with freshly grated parmesan cheese, cheddar cheese, and sour cream on top of chili.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

Now it’s your turn. How do you like your chili? Do you ever add beans? What about elbow macaroni? If you enjoyed this post, we would love to hear from you! Feel free to leave a link to your favorite chili recipe in the comments section below. -Michael

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