“DUMP” CHILI – October 23 – National Chili Month

Serves 6-8

NOTE: This is my favorite chili recipe.  It is easy, has won awards for city and church chili contests, and no one believes how easy it really is.


  • 1 tablespoon olive oil
  • ½ – 1 medium yellow onion, diced
  • 1 green pepper, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 1 teaspoon salt
  • 1 – 1 ½ pounds low-fat ground beef
  • 2 15 oz cans pinto beans
  • 2 15 oz cans red kidney beans
  • 1 15 oz can black beans
  • 2 15 oz cans tomato sauce
  • 2 cups water
  • 1 teaspoon black pepper
  • Chilli powder to taste
  • 2 cups sharp cheddar cheese


In a pan over medium heat add the olive oil, onion, peppers, and salt.  Cook until the onion is almost translucent, about 4 minutes.  Add the ground beef and cook until the ground beef is browned.  In a large stockpot over medium-high heat add the undrained pinto, kidney, black beans, tomato sauce, water, and black pepper.  Let simmer.  Drain the beef mixture and add to the beans.  Add chili powder to taste, slowly.  If needed add additional water.  When the mixture is thick remove from heat and top with the cheese.  

Tomorrow: National Bologna Day


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