Recipe by BarbryT
Yes, from the Illini Union cafeteria at the University of Illinois at Urbana-Champaign. Got my bachelor's there, worked there for 12 years, got my master's there and this mild, yummy soothing chili was a mainstay. Still is, only now I make it myself. I generally make at least a double and often a triple batch because it freezes beautifully. I also use about half light red and half dark red kidney beans, just because. For authenticity, serve with fritos. Also excellent with hot corn bread. A really good variation is to add some small-diced raw green pepper and halved or quartered fresh grape tomatoes for a bit of a crunch and nice freshness, when serving.
Top Review by mama smurf
Made this for our lunch and I did add some onions and jalapenos otherwise I followed the instructions. DH felt that it needed a little more spice I thought it was fine. Maybe my chili powder was old...it was almost gone. Anyway we enjoyed this. Thank you for posting. Made for 2014 Zaar Cookbook Tag game.
- 1 1⁄4 lbs ground chuck
- 1⁄2 cup chopped onion
- 2 -3 garlic cloves, minced
- 1 cup tomato puree (or sauce)
- 1 tablespoon chili powder (mild)
- 2 -3 teaspoons salt
- 1 1⁄2 tablespoons ground cumin
- 3 1⁄2 cups kidney beans, undrained
- 1 1⁄2 cups water
Directions See How It's Made
- Lightly brown ground chuck in large skillet.
- Add chopped onion and garlic and cook, stirring occasionally, until vegetables are tender.
- Add tomato puree, chili powder, salt, ground cumin and water.
- Add kidney beans and mix.
- Simmer, stirring occasionally, for 2 to 3 hours.