CHILI – First week in October – National Chili Week

Serves 6-8

Prep Time – 10-15 minutes

Cooking Time – 1 hour

Total Time – 1:10-1:15


  • 1 pound ground beef (If vegetarian add an additional 1 can of kidney and 1 can of pinto beans)
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 2 garlic cloves, minced
  • 1 16-ounce can red kidney beans
  • 1 16-ounce can pinto beans
  • 1 16-ounce can black beans
  • 2 cups beef stock or water
  • 1-3 tablespoons chili powder, to taste


If using ground beef, brown in a pan over medium-high heat until done, drain the fat off.  In a separate pan over medium heat add the olive oil, onion, bell pepper, salt, pepper, and cumin.  Cook until the onion is translucent, add the garlic and remove from heat.  In a stockpot over medium-high heat add the beans, including liquid, and add the meat or extra beans, onion mixture, beef stock or water, and chili powder.  Bring to a boil then turn down to low and cook for 1 hour or more.  If the chili is too thin, bring to a boil and stir until it is the right consistency, or add crushed saltine crackers.



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