One thing I love about chili is that it can take many forms; there are almost as many chili recipes as there are people. When I think about making chili though I usually come back to this stand-by recipe. This comes from my wife’s grandfather who was quite a cook. You can substitute canned kidney beans for dry, just be sure to rinse them before adding to the chili.
This is what I think of when I think of chili. Whip this up when the weather starts to turn cool, and be sure to have plenty of corn bread and other fixings. I like to keep my chili relatively mild so that everyone can add hot sauce to their liking and heat tolerance.
| Servings | Prep Time |
| 6 People | 10 Minutes |
| Cook Time |
| 2 Hours |
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This is what I think of when I think of chili. Whip this up when the weather starts to turn cool, and be sure to have plenty of corn bread and other fixings. I like to keep my chili relatively mild so that everyone can add hot sauce to their liking and heat tolerance.
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Ingredients
- 2 lbs Kidney Beans
- 1 Large onion chopped
- 1 lb Ground Beef
- 1 Can Crushed Tomatoes 32 ounce
- 2 Tbsp Chile Powder
- 1-1/2 tsp Salt
- 1/2 tsp Smoked Paprika
- 1/8 tsp Cayenne Pepper
- 1/8 tsp Ground cloves
- 1 Bay Leaf
Servings: People
Instructions
- Soak beans overnight. Drain and cook in fresh boiling salted water until tender.
- Saute onion and brown ground beef in large pot. Drain any fat.
- Add tomatoes, spices, and beans. Simmer for 2 hours. Add water during cooking if necessary to maintain desired consistency.
Recipe Notes
Adapted from a recipe by Tom Goff.
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