Recipe courtesy of Steve Daugherty

O'Connor's Chili

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 45 min
  • Yield: 20 to 30 servings
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Blended oil, for sauteing

1 1/4 pounds yellow onions, diced 

1 head celery, diced 

2 1/2 pounds ground tri-tip beef or good-quality ground beef, cooked

1/2 cup chili powder 

1/4 cup ground cumin 

1/4 cup garlic powder 

2 tablespoons dried oregano 

2 tablespoons salt 

Three 26-ounce cans pinto beans

Two 26-ounce cans diced tomatoes

One 26-ounce can red diced peppers

One 26-ounce can crushed tomatoes

Serving suggestions: grated Cheddar, sliced green onions and cornbread


  1. In a large stockpot set over low heat add some oil and saute the onions and celery until translucent, about 10 minutes. Add the tri-tip, chili powder, cumin, garlic powder, oregano and salt. Mix together and cook for about 15 minutes. Add the pinto beans with their liquid, diced tomatoes with their liquid, red peppers with their liquid and crushed tomatoes with their liquid, and simmer for 1 hour.
  2. Spoon the chili into bowls and serve with grated Cheddar, green onions and cornbread.