Hearty Chili Recipe



From August 2013 to January 2014, I studied abroad in Ireland. The one thing that made me the most homesick was not having the food I was used to eating. So, I tried to make a traditional meal for my family once per week while I was there. The first meal I made for my Irish host family was the chili that has run through my family’s veins for the past three generations. During October, and on Halloween in particular, my family always makes chili.

I felt the easiest way for me to share some of my own culture with my Irish parents and siblings was to cook for them. For hundreds of years, people have bonded around the dinner table. Some of my fondest memories of my time in Ireland happened in that very spot. While my host family and I can mutually agree on the fact we didn’t always like each other’s meals, we were always excited to try them. The Irish are known for their relatively bland food, so they were not huge fans of the somewhat spicy chili, but they kindly ate it anyway.

This chili was originally my great-grandfather’s award-winning recipe, but nowadays my mom makes it the most often. It is a very chunky and thick chili, which is not for everyone. To thin it, my dad changes the recipe slightly by using half the meat and an extra half can of tomato sauce. He also adds a cup of corn and a half cup of diced green chilies.

Hearty Chili Recipe


  • ½ purple onion
  • 1 teaspoon chopped garlic
  • 1 pound ground Bison
  • 2 tablespoon ground red chili
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 cans chili beans
  • 2 cans tomato sauce
  • Salt and pepper to taste
  • Cheddar cheese (optional)
  • Sour cream (optional)


  • Dice onion and garlic, and put in bottom of a large pot in medium heat. Add ground Bison, red chili, cumin, salt, black pepper and chili powder. Cook meat until it is lightly browned. Then, add two cans of chili beans and two cans of tomato sauce. Add more salt to taste. Simmer for at least 2 hours with a lid on the pot.

About Author

Born and raised in south Georgia, Casey moved to Colorado after graduating college and has now settled in Jackson, where she loves to snowboard, hike and water-ski. She's a true southern food junkie, but loves every type of food (there's nothing she won't eat) and will try anything once. A lifelong love of food combined with a Journalism degree made her realize she could combine her two passions which led her to the position of Editorial Assistant. She loves hot sauce and anything pickled, and you'll always find her on the hunt for the perfect Bloody Mary.

Comments are closed.