Name: Illini Union Chili
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by BarbryT

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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.

Ready In:: 3hrs 15mins
Serves:
Units:

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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@BarbryT

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@BarbryT

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"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."

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review by mama smurf

4/24/2013

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.

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review by morgainegeiser

12/19/2008

This was a nice chili, I did add some onions, I just can't have chili without onions in it. I also added some diced tomatoes, I felt the tomato puree wasn't enough tomatoes (that's just a personal preference) I enjoyed the rest of the flavors in this chili.

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review by Doglover61aka Earnh

3/3/2008

Made this for the Australian/New Zealand recipe swap, March 2008!Terrific chili!!! I believe this will become my new recipe! It's nice that it's thicker than when using tomato juice; hubby & daughter loved it!! They loved the name, too!! Thanks BarbryT!!

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photo by BarbryT

4/16/2007

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review by lauralie41

4/1/2007

This is a thicker chili that I cooked in my crock pot on low. I used tomato sauce, a bit more chili powder, omitted the salt, and used about a tablespoon of cumin. Added the green pepper along with the onions and garlic when browning the ground chuck. Right before serving I also added the grape tomatoes just to warm thru. Thank you Barbry T for a nice chili recipe.

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