Rita’s Chili 2.0

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Our friend Rita is one of the sweetest people you could ever meet! She lives in Missouri now, but was raised in Texas and Oklahoma. She has this recipe for chili that is outstanding! We make her chili on a regular basis in our house, is so good! So I took her recipe and gave it a few personal touches and here is it, Rita’s Chili 2.0.

The original recipe called for just ground beef. I like ground beef, but I have found that mixing ground beef with ground pork, makes a magical thing! It is a match made in heaven. The Angels sing when you cook beef and pork together. Ok, so that is a little too much, but you get my point, both meats mix really well. I have also mixed the beef with turkey to make it a little bit healthier and it works well. I keep the higher amount of meat being the beef. I find turkey a little bland, but that is just me. Chili is one of those soups that pretty much any kind of ground beef will work. I had venison chili once and it was really good. A friend sometime ago made a chili with rattle snake meat! And you know what? It wasn’t bad at all.


This recipe is super easy to make. It is all in one pot, and once you brown the meat with the onions, garlic and peppers, all what is left is dropping the rest of the ingredients and let it simmer. That easy! You could make it on your crockpot and let it cook slowly all day. But you don’t really have to. It doesn’t take that long for it to cook for a delicious bowl of chili!

I made usually this a little bit spicier. I do like some heat in my chili. But the husband doesn’t like food too spicy. So I cut the amount of red pepper flakes to 1 teaspon. That is going to give you a nicely flavored chili with a hint of heat. But just a hint. If you prefer more heat. use up to 1 tablespooon of the red pepper flakes. It will be a nice heat without becoming too much of a challenge. Of course. you can add more if you are use to that much heat.


Rita’s Chili 2.0!

Course: Lunch, Main Course, Soup
Cuisine: Tex Mex
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
Calories: 583 kcal
Author: Rita Wheeler and Victor Zeno

This chili recipe is from our friend Rita. Her chili is awesome. I gave it my flair, that is why is Rita's Chili 2.0. It's a one-pot meal, very easy and simple to make.



  • 1.5 lbs ground beef
  • 1 lb ground pork
  • 2 cups onion chopped
  • 1 cup poblano pepper chopped (or green pepper)
  • 3 Tbsp garlic minced or 2 tbsp. Garlic Powder
  • 1 tsp Red Pepper Flakes
  • 3 Tbsp Chili Powder
  • 2 tsp. Cumin ground
  • 1 tsp Coriander ground
  • 1 tsp. Oregano
  • 1 tsp Salt or to taste
  • 32 oz. Red Kidney Beans 2- 16 oz cans, undrained
  • 28 oz. Stewed Tomatoes 2 - 14 oz cans, undrained
  • 15 oz frozen Kernel Corn 1 small bag
  • 8 oz tomato sauce
  • 1 tsp Pepper or to taste
  • 1 Tbsp olive oil


  1. In large pot, brown ground beef, onion & green pepper to sauté them.
  2. Then add other ingredients and simmer, stirring occasionally, until done, about 30 to 40 minutes.

Recipe Notes

I used lean ground beef and pork. It reduces the amount of fat on your chili. When you use 1 tsp red pepper flakes, you will have a mild tasty chili. If you prefer a spicier chili, increase the amount of red pepper flakes. 

Nutrition Facts
Rita’s Chili 2.0!
Amount Per Serving (2 cups)
Calories 583 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 96mg32%
Sodium 810mg35%
Potassium 1544mg44%
Carbohydrates 54g18%
Fiber 14g58%
Sugar 8g9%
Protein 41g82%
Vitamin A 1352IU27%
Vitamin C 35mg42%
Calcium 137mg14%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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