Our family chili recipe is one of my go-to recipes for a game day crowd, fall day or chili cook-off.
Legendary Vollmer Chili
Football season always makes me want cool weather and comfort food. Living in San Diego, we don’t get cool weather until the end of football season so comfort food will have to do and my family’s chili recipe is my go-to.
Growing up, our house was football central. Uncles and cousins would all come over to watch the Lions each week. Cooking for a big crowd was something my parents perfected. Chili was always a go-to for us since it was easy and my family’s recipe isn’t spicy so everyone would eat it. My Dad was adamant this was the best way to make chili because everyone has a different tolerance for heat. We always put out spices and peppers for people if they wanted to amp up their own bowl. Shredded cheese, onion and fresh bread are perfect condiments.
This was always our perfect Halloween dinner. The perfect hearty meal before filling up on candy and sweets.
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Now I love to make this recipe because it’s budget friendly, easy to throw together and my somewhat picky kids will eat it. My husband usually loads it up with hot peppers from our garden but I’m happy with a few dashes of cayenne pepper and some yummy bread. This recipe makes quite a bit for our family of four so there are plenty of leftovers for the next day, or your freezer.
Make the Chili – Step by Step Guide
- Start by chopping up the green peppers and celery. It’s important to keep the dice of each the same size so when you saute them later, they will cook equally.
- Brown the meat, I’m using turkey today but you could use any ground meat, with the onions and garlic.
- Season the meat with some salt and pepper and chili seasoning. Once that is browned and drained if necessary, transfer to the crockpot.
- Melt half a stick of butter in the same pan you browned the meat in, then add in the green peppers and celery. Saute them until the veggies soften and change color.
- Meanwhile, drain and rinse the beans and add to the crockpot. Add in the crushed tomatoes and Campbell’s tomato soup and the remaining butter.
- When the veggies are done, add them to the crockpot and stir to combine. Season with chili powder, cayenne (if using), salt and pepper to taste.
Yes, that is a Detroit Lions crock pot, thanks to my Mom. Let the chili simmer in the crockpot on high for 2 hours or low for 4. My Dad would always make this the day before since he thought everything tasted better the next day but most times I can barely keep my husband out of the crockpot before it’s ready. Doctor it up however you prefer!
Other Crowd-Pleasing Recipes
If you like this kind of budget friendly, easy comfort food then check other my other recipes:
- 2 green pepper diced
- 4 celery stalks diced
- 1 yellow onion diced
- 1 lb ground turkey
- 2 tsp chili powder divided
- 8 tbsp butter divided
- 32 oz canned diced tomatoes
- 16 oz dark kidney beans
- 16 oz light kidney beans
- 23 oz Campbells tomato soup family size
- salt and pepper to taste
- cayenne pepper to taste
Brown the meat with the onions and garlic. Season the meat with some salt and pepper and chili seasoning. Once that is browned and drained if necessary, transfer to the crockpot.
Melt half a stick of butter in the same pan you browned the meat in, then add in the green peppers and celery. Saute them until the veggies soften and change color.
Rinse and drain the beans. Combine all ingredients in the crock pot and simmer on low for 4 hours or high for 2.