Brandon and I both grew up eating chili, but mine was from a can. I don’t know if I had ever had homemade chili until I met Brandon and he gave me this recipe! It has been passed down from his Great Aunt and who knows where she got it?!? What I do know is we love this simple, flavorful chili. It makes a big quantity so there is enough for dinner, leftovers and a “chili meal” such as chili omelets (a staple in my family growing up), chili dogs, or maybe even baked potatoes covered in Union Chili! (It also freezes great.) I love making something that can be a meal on it’s own and become something completely different a few days later.
This chili has just the right combination of flavors and warms you up on a cold day. We were outside working on the property this morning so I knew we needed a meal to take the chill out of our bones tonight, this will definitely work. Another plus for this recipe, the kids love it. When I announce that we are having Union Chili the message is received with smiles and this makes me smile!
This chili takes only 10 ingredients and is done from start to finish in about an hour and a half (most of this is simmering time too.) It’s worth a try, so what are you waiting for? Make it next time you need to get warmed up!
- 2 pounds ground beef
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2 medium onions, diced
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3 cloves garlic, minced or pressed
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1/2 cup chili powder
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1/2 cup flour
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2 Tbs. cumin
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1 heaping Tbs. salt
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2 15 oz. cans of tomato sauce
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5 cups water
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3 cups pinto beans (or 2 cans)
- 2 pounds ground beef
- 2 medium onions, diced
- 3 cloves garlic, minced or pressed
- 1/2 cup chili powder
- 1/2 cup flour
- 2 Tbs. cumin
- 1 heaping Tbs. salt
- 2 15 oz. cans of tomato sauce
- 5 cups water
- 3 cups pinto beans (or 2 cans)
Union Chili
Place ground beef and diced onion in a large stock pot turned onto medium heat. Break up meat as you stir and brown the meat. When the beef is no longer pink mix in the garlic, cooking for 30 seconds.
Add the seasonings, flour, and salt and stir until fragrant, 2-3 minutes. Add the tomato sauce and water, mix until incorporated. Finally add the beans. Turn heat to low and simmer for an hour or more.
Optional: Top with grated cheese, sour cream, cilantro, and/or tortilla chips.
The kitchen is where I express myself. It is where I go when I need to process or escape. Cooking is my creative outlet and my stress reliever. When I am in my kitchen, my ingredients listen to me, they do what I want, and I can produce something that is satisfying, tasty, and healthy without it whining or talking back to me! Join me as I journey through life in my kitchen. 
Hi Cory!! It was so fun to come to your blog and see your recipes!! I am Aunt Dorothy’s daughter!! LaDonne and Karen’s cousin!! Mom got this recipe from the old Capers Weekly Newspaper! It was originally named Union Pacific Chili! Supposedly this was made to feed hungry railroad workers way back?? when??
Cory!! Thank you so much for all these great recipes. Your site is the winner in my book. You are helping me so much with time and food. It enables me to keep striving in this new busy life reaching Asia and the world.
If I don’t know what to make or how, I come here. Excited to make the chili for a busy day tomorrow. Thank you for your hard work. Miss all of you!
Dee, So good to hear from you and I’m so glad you are enjoying and using my blog, it is a blessing to me to help others in the kitchen! I hope you enjoy the chili, it is one of our family favorites.