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Prep 15 mins
Cook 5 hrs
I made this up when making my first batch of chili at age 20. I thought all the recipes I saw looked boring. With all the beans you get a nice texture and appearance. I make big batches for DH to take to guys he works with and for my grandfather each year and everyone raves about this recipe. Meat can be browned then all put in a crockpot for 8 hours on low but it never all fits in my large oval pot so I would prepare for that. This freezes very well.
- 1 (10 ounce) can red kidney beans, with juice
- 1 (10 ounce) can white kidney beans, drained
- 1 (10 ounce) can lentils, drained
- 1 (10 ounce) can black beans, with juice
- 1 (10 ounce) can baked beans
- 1 (10 ounce) can chickpeas (aka garbonzo's)
- 1 (10 ounce) can romano beans
- 2 large green peppers, chopped
- 2 large cooking onions, chopped
- 2 cloves garlic, crushed
- 2 celery ribs, finely chopped
- 2 large carrots, sliced then halved again
- 2 (16 ounce) cans crushed tomatoes, with juice
- 1 (4 ounce) can tomato paste
- 2 lbs ground beef (can use ground venison)
- 5 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1⁄2 teaspoon oregano
- 1 dash cumin (optional)
- Tabasco sauce or cayenne pepper or hot pepper, all to your liking (For fairly mild I add just 2 drops of tabasco, a dash of cayene and one small chopped chili pepper,) (optional)
- Fry ground beef until browned in large stockpot, Add garlic and onion, saute over medium heat for 5 min stirring now and then Add celery, green pepper and carrots and saute 5 minutes.
- add beans, tomatoes, paste and spices, hot peppers if desired.
- bring to a boil and simmer covered on low heat for 3-4 hours until thickend.
- Sometimes I can only get kidney beans in 14 oz cans, that is no big deal just add them and if you cant find one kind just substitue with one of the others.
- I have also thrown leftover green beans in too.
This is the best chili I have ever had! I loved the variety of beans although I did forget the baked beans and couldn't find some of the others so I just substituted black eyed peas and extra kidney beans. I used 1 1/2 pounds of ground chuck instead of 2 pounds. The only problem I had with the chili is that it is too hot for my taste. Next time I will reduce the chili powder and not add any extra heat. Thanks for sharing this recipe!
This chili has great flavor and I loved the combination of beans. I added one chopped jalapeno pepper and it wasn't too hot at all. Thanks for a great recipe, Tara!
This was GREAT! I had to substatute a couple kinds of beans but it still turned out great and yes, it does make PLENTY! I was kind of bummed that I forgot cornbread.. but it was VERY filling by its self! And the house smelled SOO good! Can't wait to make it this winter. I left out the carrots and added some green peppers.