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When my recipe tester, Joy, tried this at home, her son saw the chili and said, "Let's make chili dogs!" We thought it was a great idea. My husband would climb a spiked wall for a good chili dog. Now that I know how to prepare this, I can give him a delicious one at home. Boil or grill the hot dogs, place them in buns and ladle a few spoonfuls of chili over top.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 3 tablespoons extra virgin olive oil
  • 2 large onions, diced or 1 (10-ounce) bag frozen chopped onions
  • 4 cloves garlic, peeled, minced or 4 frozen crushed garlic cubes
  • 2 pounds ground beef
  • 2 red bell peppers, seeded, veins removed, chopped
  • 1 (20-ounce) can diced tomatoes, drained, reserve liquid
  • 1 (6-ounce) can tomato paste
  • 4 tablespoons chili powder
  • 2 teaspoons crushed cumin seeds
  • 2 teaspoons salt
  • 3/4 teaspoon cayenne pepper, or to taste
  • 2 (15-ounce) cans kidney beans, drained and rinsed


  1. Heat oil in a 6-quart stockpot over medium heat. Add onions and garlic and sauté for 2 minutes.
  2. Add beef. Stir and cook until beef has lost all its pinkness. Pour off fat.
  3. Add bell peppers and tomatoes. Stir to mix.
  4. Add enough water to reserved tomato liquid to equal 2-1/2 cups. Stir into beef mixture.
  5. Add tomato paste, chili powder, cumin, salt and cayenne pepper.
  6. Bring to a boil, and then reduce heat and simmer, covered, for 3 hours.
  7. Stir in beans just before serving. Heat through. Serve hot.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW