Celiac Safe,  food

Marian’s Chili (Big Batch)

I remember the day I slid myself into the high seated chair at the bar facing my mother’s kitchen.

I asked her for her chili recipe.

She laughed.

My mom derives no pleasure from cooking. It’s not a secret. Those are her words, and I quote.

She turned from me, opened the cupboard door, scrounged around for a quick moment…and then flopped a package of McCormick’s chili seasoning on the counter.

“There”, she said, “instructions are on the back”.

And we both laughed.

I’ve never been “big” on chili but a bowl from time to time through the winter months is some of the best comfort food. And so, for years, I used my mom’s “recipe” for chili…until…

A visit to a dear friend turned my like for chili into love and now I make this BIG batch a couple of times a year.

A word of caution: don’t be deterred by the size of this big batch recipe. Make the whole darn thing!!!! It’s a perfect dish to portion and freeze AND we make all kinds of meals (aside from a simple bowl of chili, which I’m also very on board with) from this freezer staple.

More to come on these “other” meals…in the meantime…If you haven’t already – follow me on Facebook and Instagram for other little 3 under 3 in 15 months tidbits you won’t find anywhere else!

Marian’s Chili

This big batch of chili hits all the perfect flavor profile notes and is perfect for freezing.
Cook Time 45 mins
Course Main Course
Cuisine Tex-Mex
Servings 15 servings


  • 5 lb hamburger
  • 2-3 onions chopped
  • 8 beef boullion cubes or 8 tsp of powder
  • 1/8 cup dried onion
  • 2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 2 cups water
  • 4 cups chicken stock
  • 2 lb mild frozen chopped green chiles thawed
  • 3 tbsp chili powder heaping tbsp
  • 3 tbsp cumin heaping tbsp
  • 2 cans Ranch Style beans do not drain
  • 6 cans beans of your choice ex: pinto, kidney, cannellini, etc. drained and rinsed


  • Brown hamburger with chopped onion, then drain
  • Add water plus beef boullion, onion flakes, onion powder, pepper and garlic powder to pot and simmer til dissolved/combined (Note: you can use 2 envelopes of Lipton Onion Soup in place of these seasonings if gluten isn't an issue in your diet)
  • Add chicken stock, chili and cumin seasonings. Stir to combine
  • Return beef/onion mixture to pot, add thawed green chiles and bring to a simmer about 30 minutes
  • Add beans shortly before serving and warm through.
  • Adjust seasonings to taste – add salt and pepper if needed.


–freeze in zip-top bags, laid flat, for saving on freezer space.
–a variety of beans will mean a beautifully colorful dish
–if you prefer more liquid in your chili, add 1-3 cups addition water and/or chicken stock.
–make quick work of chopping all those onions with this handy kitchen gadget that you don’t need but everyone should have: Veggie Chopper 
Keyword celiac safe, chili, Cost Effective Meal, dairy free, Freezer friendly, gluten free, soup

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