Darn good Chili is our staple chili recipe. 

This recipe reminds me of the Chili served at a little restaurant called Shirleys in Beaverton, OR when I was a young girl. I can't promise it tastes anything like their chili as it's been years since I've had it, but for whatever reason it reminds me of a memory of having a late lunch with my Granny and Grandad along with my cousins Melissa and Nathan.

I was very young I can't imagine older than six, and they taught me how to hang a spoon from my nose! I thought it was the coolest trick all the way through elementary school and had been in trouble on many nights  for practicing at the dinner table.

I don't know why the chili sticks out in my head, but I remember how amazing it was with onions and cheese in a small cup.

We very rarely ate out and I am sure this contributes to the specialness of this memory.

This recipe was a repost from a few years back, but since it's my all time favorite chili recipe I felt it long overdue for an updated picture.

This post seems like it has taken me forever to finish. 

I actually made this specially for my friend as a request! I hope you love it as much as we do! 

I had made this Monday, and we have been snowed in since. It's not very often the snow is bad enough in Washington to miss work but this week we have been home bound. 

So of course chili is perfect for the cold weather after a long day of sledding and playing in the snow! 

This recipe is super easy. Feel free to use any meat of your choice, I used hamburger this time but chicken and steak are delish too! 

Also if you have all day you could cook the ingredients up until the point you let it simmer and throw it into the crock pot for a no worry dinner, also this could be done the night before.

Heat oil over medium heat add meat, onion, garlic, oregano, chili powder and cumin. Cook until meat is cooked through.

On a separate burner cook poblano chili directly over the flame charring all sides. This could also be done over a grill if gas flame isn't available. Set chili in a bowl and cover for 10 minutes.

Peel skin off of chili under cold running water.

(Sorry this is an old picture but does the trick.)

Remove seeds and dice.

Add cooked and drained beans, tomatoes, tomato paste, water, salt, and poblanos. Also add jalapeño if using for heat. Bring to a simmer. 

Cover and cook a minimum of 1 1/2 hours or all day is even better over low heat or in a crock pot. If cooking for the day add an extra cup of liquid.

Serve in bowl along with shredded cheese, diced onion, and sour cream if desired.


  • 1 1/2 pounds Meat (Hamburger, Sirloin Steak Or Chicken)
  • 1 tablespoon Olive Oil
  • 1 whole Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 tablespoon Granulated Garlic
  • 1 tablespoon Oregano
  • 3 tablespoons Chili Powder (I use a mix of different powders found in the bulk food section)
  • 1 tablespoon Cumin Powder
  • 57 ounces Canned Tomatoes, Diced
  • 6 ounces Tomato Paste
  • 1 cup Water or Stock (chicken or beef dependent on meat used)
  • 1 teaspoon Salt or to taste
  • 2 whole Poblano Chili, Roasted and Diced
  • 1 whole Jalapeno, Diced (optional but best for a spicy chili)
  • 1 pound Black Beans Dried, Soaked and Cooked
  • 1 pound Red Kidney Beans Dried Soaked and Cooked


  1. Place oil, meat, onion and seasoning in a large pot over medium heat. Saute until meat is cooked through and the seasoning has become aromatic.
  2. If using a crock pot at this time deglaze pan with water or stock, add an extra cup of liquid and add the meat mixture and the rest of the ingredients to the crock pot over low heat, cook a minimum of 8 hours.
  3. Add tomatoes, tomato paste, salt, water/stock,poblano pepper, and jalapeno ( if adding for heat).
  4. Cover and bring to a simmer.
  5. Turn to low and cook a minimum of 1 1/2 hours on the stove top, the longer it cooks the better it taste.
  6. Top with shredded cheese, diced onions, and sour cream if desired.