Georgia?s Southern Chili

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  • 4 T. California chili powder ?
  • 3 T. Gebhardts chili powder
  • ?1 T. Pasilla chili powder
  • ?1 T. Chimayo chili powder
  • ?2 ½ T. cumin
  • ?1 T. granulated garlic
  • ?1 T. onion powder
  • ½ tsp. Cayenne powder
  • ?2 tsp. salt

    Combine above ingredients for spice mix. Reserve 4 Tbsp of mix and set aside. Divide the remaining amount into 2 equal parts.
  • 3 lb. Tri-Tip roast or Chuck Tender cut in small chunks
  • ?1-15oz. can of beef broth (Swansons) ?
  • 1-15oz. can of chicken broth (Swansons)
  • ?1-10oz. can of tomato puree (Hunts)
  • ?2 green chiles ? from a 4 oz. can of whole ones
  • Blended Tabasco to taste 
  • Salt to taste


In chili pot, combine beef broth, chicken broth, tomato puree and ½ of remaining spice mix. In skillet, brown the meat, drain and add to chili pot. Cook for about 1½ hours. ?Add other ½ of spice mix and blended green chiles and simmer for an additional hour. ?Add reserved 4 Tbsp of spice mix and cook a ½ hour more or until meat is tender. Adjust salt if necessary. Add Tabasco to taste. Makes about 3 quarts. 

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