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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.