Brenda Gantt Chili Recipe

Some days just call for a good, hot bowl of chili. You know what I mean, right? That kind of day where everything feels slow, the house smells like something good’s cooking, and you’re just waiting for dinner to hit the spot.

Well, that’s exactly the kind of feeling I get every time I make the Brenda Gantt Chili Recipe.

Now, if you’ve ever watched Brenda in her kitchen, you already know her style—down-to-earth, full of love, and no fancy fuss. That’s what makes her chili so special.

It’s simple, hearty, and full of flavor. I grew up on meals like this, and let me tell you, this chili brings back all the good memories.

So, if you’re cooking for yourself, your kids, or just want to make something filling and warm, I promise this chili will do the trick.

It’s super easy to follow-even if you’ve never made chili before. Check out more Brenda Gantt Copycat Recipes.

Is Brenda’s Chili Recipe “Top Secret”?

Now, I won’t say it’s a top secret recipe, but it sure feels like it when you taste it. Brenda Gantt’s way of making chili is old-fashioned, hearty, and just hits the spot.

What makes it special isn’t some wild ingredient — it’s the way it all comes together. Simple stuff done right.

The meat is juicy and cooked just enough to be tender. The onions get sweet while cooking, and when you add the beans and tomato sauce, it all turns into something bold and rich.

That chili powder adds the perfect bit of heat — not too much, just enough to warm you up inside.

This recipe doesn’t pretend to be fancy. That’s why I love it. It tastes like home.

Brenda Gantt Chili Ingredients

Here’s everything I used to make this dish.

1. Ground Beef – 6 Pounds

This is the base of the chili. You want either lean beef or one with a little fat. The fat adds flavor, but too much can make it greasy. I go for about 80/20 meat-to-fat ratio.

2. Yellow Onions – 4 Medium

Chopped fine. These soften and sweeten as they cook. They make the chili taste like it’s been slow-cooked all day, even if it hasn’t.

3. Light Kidney Beans – 1 Gallon Can

I drain these before adding. These beans are soft, mild, and add a creamy texture. Plus, they help stretch the chili, so you can feed more people.

4. Tomato Sauce – 1 Gallon Can

This gives the chili its body. It’s thick, a little tangy, and balances out the spices and meat. No need for fancy sauces—just plain tomato sauce works perfect.

5. Chili Powder – ½ Cup

This is where the warmth comes in. It’s not super spicy, but it gives the chili its signature flavor. If you like a little more heat, you can add extra.

6. Salt – To Taste (About 1–2 Teaspoons)

Don’t skip this! Salt brings out the flavor in everything. I start with a teaspoon and taste as it cooks. Add more if you need it.

Helpful Swaps

Sometimes you need to make changes based on what you have at home. Here are some swaps that work well:

1. Ground beef: You can use ground turkey or chicken instead, but the flavor will be milder. Ground pork also works great and adds richness.
2. Yellow onions: White onions work fine, or you can use a mix of yellow and white. Sweet onions like Vidalia are also good choices.
3. Light kidney beans: Dark kidney beans, pinto beans, or black beans all work. You can even mix different types of beans.
4. Tomato sauce: Crushed tomatoes work well, or you can use tomato puree if that’s what you have.
5. Chili powder: Make your own by mixing paprika, cumin, oregano, and cayenne pepper.

Kitchen Appliances

1. Large skillet: For browning the beef and sautéing onions.
2. Large pot: A heavy stainless steel or cast-iron pot to simmer the chili.
3. Sharp knife: For chopping onions quickly and safely.
4. Wooden spoon: For stirring everything together.
5. Colander: To drain the beans and beef grease.
6. Measuring cup: For the chili powder.

How To Make Brenda Gantt Chili

Step 1 | Brown the beef

Grab your large skillet and put it on medium-high heat. Add the 6 pounds of ground beef and break it up with your wooden spoon. Cook it until it’s no longer pink, about 10 minutes. Don’t let it get too brown—just cooked through.

Step 2 | Drain the grease

Tilt the skillet and spoon out as much grease as you can. This keeps the chili healthier and less oily.

Step 3 | Sauté the onions

Add your 4 chopped yellow onions to the beef in the skillet. Turn the heat to medium and stir them around for 3-4 minutes until they’re soft and smell amazing.

Step 4 | Transfer to a pot

Get your big pot ready. Carefully pour the beef and onion mix into it. This pot needs to be big enough to hold everything!

Step 5 | Add beans and sauce

Drain your gallon of light kidney beans and add them to the pot. Then pour in the gallon of tomato sauce. Stir it all together.

Step 6 | Season it up

Add ¼ cup of chili powder to start and a pinch of salt. Stir well and let it simmer on medium heat (about a 5 on your stove) for 20 minutes.

Step 7 | Simmer longer

Let the chili simmer on low for another 30-40 minutes, stirring now and then. This helps all the flavors come together.

Step 8 | Serve it hot

Your chili is ready! Ladle it into bowls, and you’re good to go.

Recipe Perfection Tips

Here are some extra tips to make your chili even better:

• Let the chili rest for 10 minutes after cooking. This helps it thicken up nicely.
• Taste and adjust seasonings at the end. You might need more salt or chili powder.
• If your chili is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
• If it’s too thick, add a little water or beef broth.
• Make this chili a day ahead – it tastes even better the next day.
• Don’t skip the simmering time. This is when all the flavors come together.

What to Serve With Brenda Gantt’s Chili

Now that your chili’s ready, let’s talk sides. This chili is bold, rich, and filling on its own. But a few simple add-ons can make your meal even better.

I usually go for saltine crackers or a slice of warm cornbread. That soft bread soaking up the chili? Yes, please. If you like a little crunch, tortilla chips are a good pick too.

Sometimes I top my chili with a handful of shredded cheddar cheese and a little sour cream. That creamy, cool touch works perfectly with the heat. And if you’ve got kids, they’ll love the cheese too.

You could even spoon the chili over rice or baked potatoes. It stretches the meal and makes it feel like a whole new dish.

How To Store Leftover

Leftover chili tends to taste even better the next day.

Let it cool slightly before storing. Once it’s no longer hot, transfer it to an airtight container and place it in the fridge. It will stay fresh for 3 to 4 days.

For longer storage, freezing works well. Spoon the chili into freezer-safe bags or containers, label them with the date, and store in the freezer. It will keep for up to 3 months.

When it’s time to reheat, thaw the chili in the fridge overnight. Warm it on the stove over medium heat, stirring occasionally until it’s heated all the way through.

Brenda Gantt Chili Recipe FAQs

1. Can I make this chili ahead of time?

Yes, and I actually recommend it. The flavors deepen overnight, so the next day’s chili tastes even better. Just keep it in the fridge and warm it up when you’re ready.

2. How do I thicken my chili?

If your chili is too thin, let it simmer longer with the lid off. You can also mash some of the beans to make it thicker.

3. Can I use dried beans?

You can, but it takes longer. Soak 2 cups dried beans overnight. Drain, then boil 1 hour until tender. Drain again. Use like canned beans.

4. How do I fix bland chili?

Add flavor boosts: extra pinch of salt, 1 tbsp cumin, or 2 tsp garlic powder. Simmer 10 more minutes. Taste before serving!

5. Can I make it in a slow cooker?

Yes! Brown beef and onions first (Steps 1–3). Transfer to a slow cooker. Add beans, sauce, and spices. Cook on LOW 6–8 hours or HIGH 3–4 hours. Stir once halfway.

This Brenda Gantt Chili Recipe has become one of my go-to meals. It’s simple, filling, and full of comfort.

I love how easy it is to make, and every time I cook it, it feels like home.

Did you make this recipe? Please leave a ⭐ rating and review!