Prep 20 mins
Cook 3 hrs
This serves a lot, so feel free to half the recipe. This is not overly hot unless you add the optional jalapenos and cayenne pepper. Prep time does not include the 8 hours to soak the beans.
- 453.59 g dried pinto bean
- 1419.54 ml water
- 680.38 g ground chuck
- 236.59 ml onion, chopped
- 236.59 ml green pepper, chopped
- 3 garlic cloves, minced
- 793.78 g can whole tomatoes, undrained and chopped
- 297.66 g can beef broth, undiluted
- 170.09 g can tomato paste
- 44.37 ml chili powder
- 29.58 ml dried oregano, crushed
- 14.79 ml ground cumin
- 1.23 ml ground cayenne pepper (optional)
- 2 jalapeno peppers, seeded and chopped (optional)
- cheddar cheese, shredded
- sour cream
- avocado, peeled and diced
- green onion, sliced
- Sort and wash the beans; place in a large Dutch oven. Cover with water 2 inches above the beans; let soak for 8 hours.
- Drain the beans; add 6 cups of water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Drain the beans, reserving 2 1/2 cups liquid. Set beans and liquid aside.
- Cook the ground chuck, onion, green pepper, garlic, and chopped jalapenos (if using) in a skillet until the meat is browned, stirring to crumble the meat; drain well.
- Stir in the tomatoes and the remaining ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Stir in the reserved beans and liquid. Cover and simmer an additional 1 to 2 hours, stirring occasionally.
Good chili. Made for Best of 2012.
Very good, I have now found my new chili recipe! Thanks for posting. Made for THINK PINK 2012
Yummm, chili :D. I made it using vegie crumbles for the meat with all else being the same and it came out great. Really hit the spot last evening after a full afternoon of freezing rain. Topped with some fat reduced cheddar it was filling and oh so yummy. Had to use red bell pepper as that is what I had on hand. This is a marvelous, from scratch, chili to be made on a day when your home and want to say "I made it for you".