As far as I can tell, the traditional dish called “chili” has a storied and varied history. While this recipe of “Chili with Beans” may not be very traditional, it’s what I grew up eating. This version doesn’t have much heat, but can be intensified by using different types of chili powder or even fresh chilis.

Yield: 10 cups

Ingredients

• 3 14.5 ounce can diced tomatoes
• 2 16 ounce can kidney beans
• 1 16 ounce can chili beans
• ¹⁄₂ pound ground beef
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2-3 cloves garlic, chopped
• 2 tablespoons chili powder
• ¹⁄₂ tablespoon cumin, ground
• ¹⁄₂ teaspoon salt
• Oil for sauteing

Cooking Directions

Preparations

1. Chop 1 large green pepper and 1 large onion
2. Finely chop or grate 3 cloves of garlic

Saute Ingredients

1. Brown ¹⁄₂ pound of ground beef until cooked thoroughly
2. Remove ground beef and saute green pepper and onion in leftover beef fat, adding additional oil as needed
3. After the peppers and onions are cooked, add 3 chopped cloves of garlic and cook for an additional few minutes until the garlic is aromatic

Cook the Chili

1. Add 3 14.5 ounce cans of diced tomatoes, 2 16 ounce can of kidney beans, 1 16 ounce can of chili beans to a medium pot over medium heat
2. Add 2 tablespoons of chili powder, ¹⁄₂ tablespoon of ground cumin and ¹⁄₂ teaspoon salt to the tomatoes and beans and stir well
3. Add cooked ground beef, peppers and onions to the tomatoes and beans and stir well
4. Bring the chili to a boil, then reduce heat to low and simmer for about an hour

Notes:

Revision: 2/13/2022