Beef/ Chili

Diner Chili

On the menu tonight – Diner Chili! I’ve been making chili a LONG LONG time. I’ve made it with beans, without beans. I’ve made it with beef, ground beef, and chicken. I’ve even made meatless chili! Chili is the one of the things that helped me capture Audrey’s heart, it was the first meal I made for her. That’s a story for another day. Today, I’m in search of the BEST chili recipe EVER! I’ve got cookbooks dedicated to chili. I’ve got chili recipes from every state. I decided to make a Diner-style chili. So, there aren’t any beans in this version. The inspiration for this batch of chili is Ben’s Chili Bowl. I’ve never had Ben’s Chili Bowl chili, so I won’t call this a clone. I found several recipes online that claim they are good/close clones and after reviewing them here’s my version.

This recipe couldn’t be easier. There aren’t a lot of veggies to chop. Once you gather all the ingredients, you pretty much dump them all in a pot and cook it. It’s great in a bowl with your favorite toppings or served over beans. I hope you’ll try making your own version of this Diner Chili!

Diner Chili

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By Patrick Dulmage Serves: 6-8
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

Diner Chili


  • 2 lbs ground beef (80/20)
  • 3 Tbsp Chili Powder (New Mexico chili powder)
  • ½ tsp Curry powder
  • 1 tbsp Dehydrated Onions
  • 2 tbsp Masa Harina
  • 1 tsp Garlic Powder
  • 1 tsp Sea Salt
  • 1 tsp Cumin
  • 2 tbsp Beef Bouillon
  • 1 Bay Leaf
  • 1 tbsp tomato paste
  • 2 cups water



Put water, beef and spices in large pot


Bring to a boil, then reduce heat to simmer


Simmer for about 45 minutes


Chili is almost always better the next day. If you can wait, let the chili cool, refrigerate, and serve it the following day.
This chili is perfect for chili dogs! Some recommended toppings: Grated Cheddar cheese, Finely diced onion (preferably Vidalia), Sour cream, Fritos (original)

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