Homemade Chili with Dill Pickles

Prep time: 
20 minutes
 Cook time: 
45 minutes
 Total time: 
65 minutes
Homemade Chili with Dill Pickles

Start a new tradition with chili night! This chili recipe is a classic with a dill twist that everyone can enjoy.


Spice Blend:

  • 3 tbsp chili powder
  • 1 tbsp ground cumin powder
  • 1 tsp oregano
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper


  • 1 tbsp olive oil
  • 1 lb ground beef (preferably lean)
  • 1 large yellow onion, chopped
  • 3 cloves garlic chopped
  • 1 jalapeño, deseeded and chopped
  • 2 tbsp tomato paste
  • 14.5oz can crushed tomatoes
  • 8 oz can tomato sauce
  • 15.5 oz can red kidney beans
  • 1 cup pickle juice from Bubbies Kosher Dill Pickles
  • 1 cup beef broth



  1. In a large pot, heat 1 tbsp of oil and add the ground beef.
  2. Break up the ground beef slightly and allow it to brown for 2-3 minutes before stirring.
  3. Add the chopped onions and sauté for 1-2 minutes. Then add the garlic and jalapeño and stir the beef mix.
  4. Cook until the beef is completely cooked. Drain any excess fat.
  5. Add the spice blend to the ground beef mix and stir for 1 minute.
  6. Add the tomato paste and stir for 1 minute before adding the crushed tomatoes, tomato sauce, and kidney beans.
  7. Stir the mix and add both the dill pickle juice and the beef broth.
  8. Stir the pot to combine well. Partially cover the chili and allow to cook on low flame simmering for about 45 minutes.
  9. Stir the pot every 5-10 minutes to ensure that nothing sticks to the bottom. If you feel the chili is too thick, add 1/4 cup of water at a time.
  10. The chili should be thick enough for a wooden spoon to stand up on its own.
  11. Ladle the chili into bowls and garnish with the toppings.
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