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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.


  • Prep Time : 10 min min
  • Cook Time : 3 hour, 15 min
  • Ready Time : 3 hour, 25 min



  • 3 tablespoons 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.

Contributed by: Quick & Kosher, JAMIE GELLER



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




6 Responses to Chili

  1. avatar says: nechama31

    Without a doubt the best chili I have ever had! Thank you for another amazing and simple recipe!

  2. Do you have a chili recipe that can be made for passover. I know you have to eliminate the beans. Are spices available for passover.

    Thanks, Jeff

    • Hey Jeff – so since chili by definition often has beans for Passover we have to adapt this recipe. Lots of spices are available with reliable kosher for passover certifications and most if not all the spices listed in the recipe above should be available kosher for passover — you can adapt the recipe above and swap out the beans for more meat and tomatoes and peppers and add potatoes or quinoa if desired to bulk it up/add another texture, for passover. Great luck and let us know how it turns out.

  3. Can I make this in a crockpot?

    • Yes for sure you can – in theory you can make almost anything in a slow cooker. I recommend browning the onions and meat first and then adding everything to the slow cooker. Add water sparingly if at all. Cook for 4 hours on low adjusting water/liquid and seasoning toward the end as needed.

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