Dinner With Jim

Original One Hour Chili

Our one hour chili takes you back to the basics of chili at the turn of 20th century when cowboys made it from scratch. You don't need all the expensive chili mixes for this recipe

Original One Hour Chili

Original One Hour Chili


For The Chili Sauce

  • 6 ancho chili peppers stemmed and seeded
  • 6 guajillo peppers stemmed and seeded
  • 3 chiles de arbol stemmed and seeded
  • 1 fresh jalapeno peppers chopped (optional - I like the extra heat and flavor)
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon black pepper
  • 2 cups water

For The Chili Meat

  • 1 tablespoon olive oil
  • 2 pounds ground beef (80 / 20 - chili grind)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cloves garlic chopped
  • 2 cups beef stock (2 beef or chicken cubes plus water)


  1. Set the peppers into a pan and cover with water. Slow boil for 20 minutes until they are very soft.
  2. Transfer the peppers to a blender. Add oregano, cumin, and 1 cup of the soaking water. Blend until nice and smooth.
  3. Set aside.
  4. At the same time, heat a large pot to medium heat and add the olive oil.
  5. Add the ground beef to the pan. Brown the beef on all sides, about 10 minutes.
  6. Add the garlic. Cook for an additional 5 minutes.
  7. Add the Chili Sauce and stock and bring to a quick boil.
  8. Reduce the heat to medium low, cover, and simmer for at least 45 minutes to let the flavors develop. Longer is better.


The chili sauce by its' self will taste bitter but when combined, the chili mellows out.

If you'd like to thicken the chili, remove the cover and increase the heat until the moisture cooks out.

If you'd like to thin the chili, remove the cover and add 1/4 cup of soaking water at a time until consistency is achieved.