Brenda Gantts Chili Recipe

Oh my goodness, y’all… it’s getting chilly outside! You know what that means, right? It’s time to make some warm, yummy Brenda Gantts Chili Recipe. Big bowls of chili are just perfect when it’s cold and windy. And guess what? We’re going to make a big ol’ pot of Brenda Gantt’s chili today. It’s easy, it’s tasty, and it makes your house smell soooo good!

So, like, if you’ve got a bunch of people coming over-maybe family or friends-you’re gonna love this recipe. Brenda makes a huge pot so there’s plenty for everyone. You can even save the extras and freeze it for later. That way, when you don’t feel like cooking, bam-you’ve got dinner ready!

And um, don’t forget the cornbread or crackers. Chili just tastes better with something on the side, right? Okay, let’s grab our big pot, chop some onions, and get this chili going. You’re gonna love it!

What Does Brenda Gantts Chili Taste Like?

It’s warm, rich, and full of good, meaty flavor. The ground beef is tender and juicy, and the onions make it taste even better. When you take a bite, you feel cozy right away-like sitting by a fire on a cold night. It’s not too spicy, but it has just the right kick from the chili powder. Mmm, so good.

The beans are soft and hearty. They mix in with the tomato sauce and soak up all that tasty flavor. Every spoonful is a little different-some with more meat, some with more beans, all of it yummy. And oh my stars, when you put cheese and sour cream on top? It gets even better!

Brenda’s chili is big and bold, but still simple. It’s the kind of chili that makes your tummy happy and your heart full. You’ll want to go back for seconds-and maybe thirds! It’s perfect with crackers or soft cornbread, and even better the next day. So yeah, it’s really, really good. Just like Brenda says, “Let’s eat, y’all!”

Ingredients Required for Brenda Gantts Chili Recipe

Here’s the list of Ingredients you’ll need to make this Brenda Gantts Chili

• 6 lbs ground beef (with a bit of fat for flavor)
• 4 large yellow onions, chopped
• 1 gallon can light kidney beans, drained
• 1 gallon can tomato sauce
• ½ cup chili powder (adjust to taste)
• Salt, to taste
• Optional toppings: shredded cheese, sour cream
• Optional sides: cornbread or crackers

Kitchen Utensil You’ll Need

1. Large stainless steel stockpot or cast-iron Dutch oven
2. Heavy-bottom skillet (for browning meat)
3. Slotted spoon or ladle (for draining grease)
4. Sharp kitchen knife (Brenda-style: keep it sharp!)
5. Cutting board
6. Wooden spoon or heat-safe spatula
7. Measuring cup (¼ cup size for chili powder)

Prep Time: 20 minutes
Cook Time: 1 hour

How to Make Brenda Gantts Chili

Simply follow the steps given below to make your Brenda Gantts Chili at home

1. Brown the Meat
Start by frying up all that ground beef in a large skillet. Don’t cook it too brown-just enough to get it done. Brenda uses 6 pounds because she’s cooking for a crowd, and trust us, leftovers are gold.

2. Drain the Grease
Before adding anything else, tilt the pan and spoon out the excess grease. (This keeps your chili rich in flavor but lighter and healthier.)

Brenda’s Tip: Save hamburger grease only if you’re making gravy-not for chili!

3. Sauté the Onions
Add your chopped onions right into the skillet with the meat. Let them cook down until they’re soft and fragrant. Brenda used 4 large yellow onions, but says to eyeball it-use as many as feels right for your batch.

4. Combine in a Big Pot
Transfer the meat and sautéed onions into your heavy-duty chili pot-a stainless steel or cast-iron pot works best. Make sure it’s big enough to hold a gallon of beans and a gallon of tomato sauce!

5. Add Beans and Tomato Sauce
Drain most of the juice from the beans first. Then pour the beans and tomato sauce into your pot with the meat mixture.

Brenda likes light kidney beans, but you can use whatever you have on hand-pintos, black beans, or mixed chili beans all work great.

6. Season with Chili Powder
Start with ¼ cup of chili powder, stir, and let it simmer. Taste as it cooks-you may need up to ½ cup total for a bold, balanced chili. Add a little salt, too, especially if your beef was drained after salting.

7. Simmer Low and Slow
Turn the heat to medium-low and let the chili simmer for at least 45 minutes to an hour. Stir occasionally to keep it from sticking to the bottom.

Some Tasty Ways To Customize and Serve This Brenda Gantts Chili

1. With a Big Ol’ Pan of Egg Bread and Egg Bites
Now this one’s a must. We’ve made Brenda’s egg bread and Egg Bites with White Lily cornmeal so many times, we could do it in our sleep. It’s soft, buttery, and soaks up that chili just right. Sometimes we even crumble it into the bowl like our mamas used to.

2. Topped with Shredded Cheese & Sour Cream
You can’t go wrong here. A handful of sharp cheddar and a dollop of sour cream take that chili to a whole new level. We both like how the cheese melts into those hot spoonfuls, and the sour cream gives it that creamy tang-don’t knock it ’til you try it!

3. Sprinkle on Some Fresh Chopped Onions
Just a little bite of raw onion on top-especially a sweet Vidalia or red onion-gives the chili a fresh crunch that balances all that richness. Trust us, we tried it on a whim one night and haven’t looked back.

4. Add a Few Pickled Jalapeños
This is for when you’re feeling a little sassy. That vinegar bite from the jalapeños cuts right through the meatiness of the chili and adds the perfect little heat. We’ve even done it with pickled banana peppers-just as good.

5. Poured Over a Baked Potato
Now this right here is comfort food magic. We’ve made this for family movie night: just split open a baked potato, pile on the chili, add cheese and sour cream, and maybe a pat of butter underneath. It’s a full meal.

6. Chili Cornbread Waffles
Yes, we said waffles. Make savory cornbread waffles (it’s easier than you think), then ladle that chili right on top. We did this once for brunch with friends, and everyone asked for the recipe.

7. Chili Cheese Nachos
One night we had leftover chili and no plan-so we grabbed a bag of tortilla chips, sprinkled on cheese, spooned over some chili, and broiled it. A little green onion on top? Instant hit. We even added sour cream and avocado once… game changer.

8. As a Topping for Chili Dogs
If you’ve got kids around-or just feel like being one again-this is a go-to. Load up a soft bun with a grilled hot dog, spoon on some of that chili, sprinkle cheese, and you’ve got yourself a messy, delicious masterpiece. We’ve served these at backyard cookouts and they vanish every time.

9. Chili Breakfast Bowl
Hear us out: chili for breakfast. Scramble up some eggs, warm up your chili, and spoon it over with a bit of cheese and avocado. It’s like a Southwestern breakfast bowl that keeps you full for hours. We tried this after a chilly morning walk and it hit the spot.

10. Freeze It for “No-Cook” Nights
Not exactly a serving method, but hear us out: some nights you’re tired, cold, and don’t want to lift a finger. Pull this chili from the freezer, warm it up, and serve it however you like-over rice, pasta, or even plain. We always make extra for this reason.

Some Tips on This Brenda Gantts Chili Recipe

1. Use a big pot.
This chili makes a lot! You need a big pot so it doesn’t spill over.

2. Don’t cook the meat too long.
Brown it just enough. You want it cooked, but not dark and dry.

3. Pour out the grease.
After cooking the meat, drain the grease. It makes your chili less oily.

4. Chop your onions small.
Smaller onions cook faster and mix better with the meat.

5. Stir, stir, stir!
Keep stirring the chili while it cooks so it doesn’t burn on the bottom.

6. Taste as you go.
Try a little chili while it’s cooking. You can add more salt or chili powder if you want!

7. Use the beans you like.
Brenda uses light kidney beans, but any kind is fine! Pinto beans, black beans-it’s up to you.

8. Make it your way.
Add cheese, sour cream, or even hot sauce if you like it spicy. You’re the boss!

9. Serve it with bread.
Brenda loves egg bread or cornbread. Crackers work too if that’s what you’ve got.

10. Save the extra.
This chili freezes really well! Put it in containers and save some for a busy day.

How to Store and Reheat Brenda Gantts Chili

To store Brenda Gantt’s chili, let it cool completely, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until hot. Add a splash of water or tomato juice if it thickens too much.

Common Queries on This Brenda Gantts Chili Recipe

Here, we’ve got you covered with some common questions about the Brenda Gantts Chili that people often ask.

1. Can I use lean ground beef instead of the one with fat?

Yes, you can use lean ground beef, but from our experience, a little fat makes the chili richer and more flavorful. Brenda uses a fattier blend but drains off the excess grease, which gives the best of both worlds-flavor without the heaviness.

2. Do I really need to use a whole gallon of beans?

If you’re making it for a crowd like Brenda does, yes! A gallon feeds a lot of people. But if you’re scaling the recipe down, you can cut it in half or even thirds. Just keep the meat-to-bean ratio close so it doesn’t turn into a bean soup.

3. What kind of beans work best?

We’ve used light kidney beans like Brenda prefers, but honestly-any kind works! Pinto, black, navy, or even a mixed chili bean blend can be used. Just be sure to drain the juice so your chili doesn’t get watered down.

4. Can I skip the onions?

Technically yes, but we wouldn’t recommend it. The onions give the chili its depth and sweetness once sautéed. Even folks who say they don’t like onions usually can’t tell they’re in there-they just taste that good home-cooked flavor.

5. How spicy is this Brenda Gantts Chili?

It’s mild to medium by default. The chili powder gives it warmth, not heat. If you want it spicier, add cayenne or a dash of hot sauce. If you’ve got kids or spice-sensitive guests, the original version is just right.

6. Can I cook this in a slow cooker or Instant Pot?

Yes! We’ve done both. After browning the meat and sautéing the onions, transfer everything to your slow cooker and cook on low for 6–8 hours, or high for 3–4 hours. In an Instant Pot, use the sauté function for browning, then pressure cook for 20 minutes and let it natural release.

7. Is it okay to freeze the leftovers?

Absolutely-and Brenda swears by it. This chili freezes beautifully for up to 3 months. Let it cool, portion it into airtight containers, and you’ve got homemade chili ready for any busy day.

8. What sides go best with this Brenda Gantts Chili?

Brenda loves cornbread, especially her “egg bread” made with White Lily cornmeal. We’ve also served it with saltines, hot water cornbread, or even over a bed of rice or baked potatoes-it’s all good.

9. How do I fix it if it’s too thick or too thin?

If it’s too thick, add a splash of beef broth or a little of the drained bean liquid (if you saved any). Too thin? Let it simmer uncovered a bit longer, or add a small spoonful of cornmeal or tomato paste to thicken it naturally.

10. Can I make it vegetarian or with a different protein?

Yes, we’ve tried it with ground turkey, ground chicken, and even meatless crumbles. It works well! Just adjust your seasoning and consider adding smoked paprika or a pinch of cumin to deepen the flavor since leaner meats can be milder.

There’s something about Brenda Gantts chili that tastes like love in a bowl-hearty, flavorful, and made to be shared. So sharpen that knife, grab your biggest pot, and let the scent of slow-simmered chili fill your home. And remember: never skimp on the chili powder!

Happy cooking, y’all!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.