TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 4 servings


  • CHILI:
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1 egg
  • 1/2 cup soft bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 4 hamburger buns
  • Chopped onion and shredded cheddar cheese

Nutritional Facts

1 each: 675 calories, 25g fat (10g saturated fat), 164mg cholesterol, 1980mg sodium, 55g carbohydrate (12g sugars, 10g fiber), 56g protein.


  1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in remaining chili ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 hour.
  2. In a large bowl, combine the egg, crumbs, salt, cumin and pepper. Crumble beef over mixture; mix well. Shape into four patties.
  3. Grill, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with chili. Top with onion and cheese. Refrigerate or freeze remaining chili. Yield: 4 servings.
Originally published as Chili Burgers in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p210

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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