You ever have one of those hot, muggy days where all you want is a big, hearty bowl of comfort? That’s exactly what Miss Brenda Gantt was feeling when she whipped up this big pot of chili. Even in the heat, there’s something about chili that just hits right – and when it’s made Southern-style in a big ol’ black skillet, you know it’s going to be good.
This Brenda Gantt chili recipe is a classic one-pot meal – simple, filling, and made with love. It starts with ground beef browned to perfection, then simmered with onions, beans, and plenty of tomatoes. Add some chili powder and let it bubble on low for a couple of hours, and you’ve got yourself a pot full of flavor.
Whether you’re feeding a big family or freezing portions for later, this recipe is as practical as it is tasty. Brenda always says, “Don’t be afraid to make a big batch – it freezes beautifully!” So let’s gather up the ingredients and get cooking.
What Does Brenda Gantt Chili Taste Like?
Brenda’s chili tastes like a warm hug from grandma’s kitchen – meaty, rich, and loaded with real Southern flavor. The onions give it a bold, sweet bite, while the tomatoes and beans round out the dish with deep, slow-simmered goodness.
It’s not too spicy, but it’s far from bland. The chili powder brings just enough kick to wake up your taste buds without overwhelming them. Add a spoonful of sour cream and a sprinkle of cheese on top, and you’ve got a bowl that’s creamy, savory, and comforting all at once.
The texture is thick and hearty, not watery. Each bite gives you a mix of tender beef, softened onions, and flavorful beans. It’s everything a chili should be – filling, simple, and oh-so-satisfying.
Ingredients Required for Brenda Gantt Chili Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt Chili
- 2.5 to 3 lbs ground beef (regular, not lean)
- 3 large yellow onions, chopped
- 2 cans (28 oz each) petite diced tomatoes
- 2 cans (16 oz each) chili beans (Bush’s preferred), drained
- 1 large can (29 oz) tomato sauce
- 1 extra can (29 oz) tomato sauce (optional, to adjust thickness)
- 3–5 tablespoons chili powder (adjust to taste)
- Salt (to taste)
- Water (for rinsing and thinning as needed)
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Saltine crackers or cornbread
Kitchen Utensil You’ll Need
- Large deep pot or Dutch oven
- Colander (for draining beans)
- Wooden spoon or spatula
- Ladle or slotted spoon (for removing grease)
- Can opener
- Knife and cutting board
Prep Time: 15 minutes
Cook Time: 2 hours (simmering)
Total Time: 2 hours 15 minutes
Servings: 10–12 hearty bowls
Copycat Brenda Gantt Chili Recipe
Simply follow the steps given below to make your Brenda Gantt Chili at home
1. Brown the Beef
In a large heavy-bottomed pot, add the ground beef and cook over high heat, breaking it apart into small crumbles. Lightly salt it during the cooking process.
2. Add Onions
Once the beef starts browning, add the chopped onions. Stir them in and let them cook until soft and translucent.
3. Drain the Grease
Use a ladle or scoop to remove most of the grease. Brenda even “washes” the meat with a splash of water to get rid of extra fat. Drain again.
4. Transfer to Bigger Pot (If Needed)
If your original pot is small, transfer the beef and onions to a larger one for mixing everything together.
5. Add Beans and Tomatoes
Drain the chili beans using a colander and add them to the pot. Pour in both cans of diced tomatoes and the large can of tomato sauce. Stir everything together.
6. Adjust Consistency
If the chili looks too thick, add a bit more tomato sauce or water to loosen it to your liking.
7. Season Generously
Add chili powder – start with 3 tablespoons and taste later for adjustments. Stir well. Simmer uncovered on low heat for about 1.5 to 2 hours, stirring occasionally.
8. Taste and Finish
Toward the end of cooking, taste and adjust seasoning with additional salt or chili powder if needed.
9. Serve Hot
Spoon into bowls and top with shredded cheese, a dollop of sour cream, and a side of crackers or cornbread. Enjoy!
Some Tasty Ways To Customize and Serve This Brenda Gantt Chili
1. Piled High with Cheese and Sour Cream
We always start with the basics – shredded cheddar and a dollop of sour cream right on top. It melts into the chili just perfectly and gives every bite a creamy, tangy finish. Honestly, it’s hard to stop at just one bowl this way.
2. With Saltine Crackers (Just Like Brenda Does)
Crackers and chili go together like sweet tea and porches. We love crushing them right into the bowl – it gives the chili a little texture and soaks up all that saucy goodness. Brenda always keeps two sleeves of crackers on hand, and now so do we.
3. Over a Slice of Buttery Cornbread
There’s just something about spooning chili over a thick piece of warm cornbread. The bread soaks up the flavor, and you get that perfect balance of savory and slightly sweet in every bite. We usually make a cast iron skillet batch to go with it.
4. Poured Over Baked Potatoes
Have you ever had chili-stuffed baked potatoes? Oh my stars, it’s delicious. We’ll bake up some big russets, split them open, and spoon the chili right over. Top it off with cheese and green onions, and you’ve got yourself a full meal.
5. As a Chili Cheese Dog
Okay – this one’s messy, but so worth it. Grill up some hot dogs, toss them into buns, and ladle Brenda’s chili over the top. Add some sharp cheddar and maybe even diced onions if you’re feeling bold.
6. With Corn Chips for a Chili Pie
We grew up calling this “walking taco” night! Just crunch up some corn chips in a bowl, top with chili, cheese, and sour cream. It’s perfect for game nights or casual gatherings – always a hit with the kids, too.
7. Over White Rice
This is a little trick Brenda’s mentioned before – serving chili over plain white rice stretches the meal and makes it super hearty. It’s a great way to feed a crowd and make every bite extra filling.
8. As a Topping for Nachos
We’ve layered tortilla chips with cheese, then topped it all with hot chili and popped it under the broiler. Add jalapeños and sour cream, and boom – chili nachos that disappear in minutes. Great party snack!
9. Inside a Chili Stuffed Bell Pepper
Next-day chili? Spoon it into halved bell peppers, sprinkle with cheese, and bake until bubbly. It’s a great twist on stuffed peppers and a nice low-carb option if you’re watching your bread intake.
10. Frozen and Reheated for Quick Weeknight Dinners
We always freeze a few bags of Brenda’s chili. It thaws beautifully and makes the best lazy night meal. Pair it with whatever’s in the pantry – toast, rice, chips, or even a spoon straight from the bowl!
Some Tips on This Brenda Gantt Chili Recipe
1. Pick a big pot.
You’ll need a big ol’ pot because this chili makes a lot! It’s better to have extra room than to spill it all over the stove.
2. Don’t forget to drain the grease.
After the beef cooks, scoop out the grease. Brenda likes to “wash” the meat with a little water to get more grease out. It makes the chili taste better and feel lighter.
3. Use lots of onions.
Brenda adds three big onions! It makes the chili taste sweet and rich. Don’t worry – they cook down soft and yummy.
4. No need to be fancy.
Chop your onions in big chunks – they don’t have to be perfect. Just slice and toss ’em in!
5. Canned beans are just fine.
Don’t stress about cooking dry beans. Grab some canned chili beans, drain them, and you’re good to go!
6. Taste as you go.
As the chili simmers, give it a little taste. You can always add more chili powder or salt later if you need to.
7. Add more sauce if it’s too thick.
If your chili feels too thick, just pour in a little more tomato sauce or water. Easy fix!
8. Let it simmer low and slow.
Don’t rush! Let the chili cook on low for about 2 hours. That’s how all the flavors come together and taste so good.
9. Top it your way.
Add cheese, sour cream, or crackers on top when serving. That’s how Brenda’s grandkids love it!
10. Freeze the extra.
This chili makes a big batch, so freeze what you don’t eat! Put it in bags or containers for a quick meal later on.
How to Store and Reheat Brenda Gantt Chili Properly?
This chili freezes wonderfully. Let it cool completely, then portion into freezer bags or containers. It’ll keep for up to 3 months. Reheat on the stove or in the microwave until hot throughout – and it tastes even better the next day!
Brenda Gantt Chili Recipe
Ingredients
- 2.5 to 3 lbs ground beef regular, not lean
- 3 large yellow onions chopped
- 2 cans 28 oz each petite diced tomatoes
- 2 cans 16 oz each chili beans (Bush’s preferred), drained
- 1 large can 29 oz tomato sauce
- 1 extra can 29 oz tomato sauce (optional, to adjust thickness)
- 3 –5 tablespoons chili powder adjust to taste
- Salt to taste
- Water for rinsing and thinning as needed
- Shredded cheddar cheese
- Sour cream
- Saltine crackers or cornbread
Instructions
- In a large heavy-bottomed pot, add the ground beef and cook over high heat, breaking it apart into small crumbles. Lightly salt it during the cooking process.
- Once the beef starts browning, add the chopped onions. Stir them in and let them cook until soft and translucent.
- Use a ladle or scoop to remove most of the grease. Brenda even “washes” the meat with a splash of water to get rid of extra fat. Drain again.
- If your original pot is small, transfer the beef and onions to a larger one for mixing everything together.
- Drain the chili beans using a colander and add them to the pot. Pour in both cans of diced tomatoes and the large can of tomato sauce. Stir everything together.
- If the chili looks too thick, add a bit more tomato sauce or water to loosen it to your liking.
- Add chili powder – start with 3 tablespoons and taste later for adjustments. Stir well. Simmer uncovered on low heat for about 1.5 to 2 hours, stirring occasionally.
- Toward the end of cooking, taste and adjust seasoning with additional salt or chili powder if needed.
- Spoon into bowls and top with shredded cheese, a dollop of sour cream, and a side of crackers or cornbread. Enjoy!
Video
Notes
Common Queries on This Brenda Gantt Chili Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt Chili that people often ask.
1. How do I get a copy of my Brenda Gantt cookbook?
You can order Brenda Gantt’s cookbooks directly from her official website, brendaganttbook.com. That’s where we got ours, and it was shipped right to the door. She’s got two cookbooks so far – “It’s Gonna Be Good, Y’all” and “Linger Around the Table Y’all.” If you’re a fan of her recipes like we are, it’s worth every penny.
2. What brand of flour does Brenda Gantt use?
Brenda is known for using White Lily flour, and we’ve found it really does make a difference, especially in her biscuits and other baked goods. It’s soft, southern-milled flour that gives recipes a light, tender texture. We started using it after watching her videos – now we’re hooked!
3. How many recipes are in the Brenda Gantt cookbook?
Each of Brenda’s cookbooks contains over 100 recipes, packed with personal stories, family traditions, and lots of Southern soul. From classics like fried chicken and biscuits to holiday dishes and sweets, it’s like having a piece of Brenda right in your kitchen.
4. Can I use dried beans instead of canned in this chili?
Absolutely – and Brenda even mentions that dried pintos are delicious in chili. We’ve made it both ways, and while canned beans are quicker, soaking and cooking dried beans adds a rustic, homemade feel that’s worth it if you’ve got the time.
5. Does Brenda Gantt’s chili freeze well?
Yes, it freezes beautifully. We’ve packed leftovers into freezer bags, flattened them for easy stacking, and pulled them out on busy nights for an instant home-cooked meal. Just thaw, reheat, and enjoy – it tastes just as good, if not better!
6. What kind of meat should I use in this recipe?
Brenda uses regular hamburger meat – not lean, not fancy. She says ground chuck is too dry for chili, and we agree. The fat adds flavor, and as long as you drain it like she does, you’re good to go.
7. Why does Brenda drain the beef with water?
It’s Brenda’s little trick! After browning the meat, she adds a splash of water to “wash” the beef and bring more grease to the surface. We’ve tried it – and yep, it helps remove even more fat without losing flavor.
8. What toppings go best with Brenda’s chili?
Brenda loves hers with grated cheese, a dollop of sour cream, and a side of saltine crackers – and that’s how we like it too. Sometimes we serve it with cornbread on the side, just like she suggests.
9. Can I make this chili in advance?
Yes – and we highly recommend it. Like most chili recipes, this one gets even better after it sits. Make it a day ahead and let those flavors marry. Reheat gently, and it’ll taste like you cooked all day.
10. How spicy is Brenda Gantt’s chili?
Not too spicy – just flavorful. Brenda adds about 3 tablespoons of chili powder to a big pot, and it’s got a mild kick that even the grandkids love. You can always add more later if you like it hot. We’ve found it to be just right for a crowd.
Brenda Gantt’s chili recipe is more than just a meal – it’s a memory in a pot. Whether you’re feeding your family, freezing leftovers, or blessing a neighbor with a warm helping, this chili delivers every time. Try it today, and don’t forget the cheese and crackers. If you love Southern cooking like this, be sure to check out more comforting dishes here on the blog!
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Thanks Joana