Chandler Chili is the GOAT of chilis. No other chili comes close to this family legacy! Perfected by my mom, this recipe won many a chili cooking contest with its rich flavor and tender beef tips. 

Ingredients

• 3 Tablespoons butter or margarine
• 1½ cups thin strips onion
• I cup chopped green pepper
• 2 pounds lean beef, cut in ½-inch cubes
• 1 (28-ounce) can tomatoes, undrained
• ½ cup dry red wine
• 1 clove garlic, crushed
• 2 Tablespoons salt
• ½ teaspoon pepper
• ½ teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 4 Tablespoons chili powder
• 1 (21-ounce) can red kidney beans, undrained

Instructions

• In a large wide saucepan melt butter.
• Add onion and green pepper and cook gently until wilted.
• Add beef and brown.
• Add remaining ingredients (except beans).
• Simmer, covered, until beef is tender, about 2 hours.
• Add beans and reheat. 

Chandler Chili

servings: 6 servings

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Ingredients

• ▢ 3 Tablespoons butter or margarine
• ▢ 1½ cups thin strips onion
• ▢ I cup chopped green pepper
• ▢ 2 pounds lean beef cut in ½-inch cubes
• ▢ 1 28-ounce can tomatoes undrained
• ▢ ½ cup dry red wine
• ▢ 1 clove garlic crushed
• ▢ 2 Tablespoons salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon cumin
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon paprika
• ▢ 4 Tablespoons chili powder
• ▢ 1 21-ounce can red kidney beans undrained

Instructions

• In a large wide saucepan melt butter.
• Add onion and green pepper and cook gently until wilted.
• Add beef and brown.
• Add remaining ingredients (except beans).
• Simmer, covered, until beef is tender, about 2 hours.
• Add beans and reheat.