Main Dish

Grandma Schubert's Chili

Inspiration Vineyards

3360 Coffey Lane - Suite E
Santa Rosa, CA 95403

My grandmother used to make this for me when I was feeling under the weather, and it always perked me up. I now enjoy it regularly when the weather turns cold in the fall. This is also an easy recipe to adapt for vegetarians by substituting more beans for the ground beef.

Traditional Recipe with Beef

  • 1 pound ground beef
  • 1 garlic clove, minced or crushed
  • 1 large onion, finely chopped
  • 1 medium red bell pepper, seeded and finely chopped
  • 1 tablespoon cider vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon ground chipotle chile
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 cup water
  • 1 can (16 ounces) crushed tomatoes
  • 1 can (16 ounces) red kidney beans with liquid
In a large, heavy fry pan over medium-high heat, cook the ground beef, garlic, onion and bell pepper, stirring frequently to break up the meat, until the onion is soft and the meat has lost its pink color. 

Add the vinegar, chili powder, chipotle chile, allspice, coriander, cumin, water, tomatoes and beans and bring to a boil. Cover, reduce the heat and simmer the chili, stirring frequently, for 45 minutes.

Ladle the chili into bowls and serve.

Variation: Vegetarian Chili

  • 1 tablespoon vegetable oil
  • 1 can (16 ounces) garbanzo beans with liquid
  • 1 can (16 ounces) pinto beans with liquid
Follow the basic recipe above, omitting the ground beef and water. Use the vegetable oil to cook the garlic, onion and bell pepper. Add the additional 2 cans of beans in place of the ground beef. Use only 1/2 tablespoon chili powder and 1 teaspoon ground chipotle chile, or to taste.