Chili can be a fun dish for a crowd, as guests can add their own favorite toppings (cheese, chopped jalapenos, cilantro and such). This recipe includes directions for making chili powder, as many store-bought mixes contain MSG and other questionable additives.
One might even leave the meat and cheese out of this recipe, to make it vegan. It’s still full of flavor! Serves 10-12.
- 1 lb. dry kidney beans
- 2 lb. lean ground beef
- Olive oil for grilling veggies
- Approx. 4 c. chopped onion (2 lg.)
- 3 chopped green peppers (sub Anaheim or Poblano for variety)
- 2 (26 oz.) cans tomato pieces
- 2 TBS. Worchestershire Sauce
- 2 tsp. salt
- 3 TBS. chili powder
- 2 c. of water (more as needed)
- Optional: 8 oz. grated cheddar cheese
- Optional: Sour cream, cilantro, chopped jalapenos or raw onion, etc.
1. In a medium-large pot, bring to boil: > Half-pot of water
2. Add, and then simmer until tender, 1 hour or more: > 1 lb. dry kidney beans
3. When beans are done, drain off cooking water. Put beans back in pot.
4. Saute’ in iron pan: > 2 lb. lean ground beef
5. Drain fat off if necessary; add to cooked beans in pot. In same pan, sauté: > Approx. 4 c. chopped onion > 4 or so chopped green peppers > 1/4 c. olive oil
6. Into the pot of beans and meat, add the grilled veggies, plus the following: > 2 (26 oz.) cans tomato pieces > 2 tsp. salt > 3 TBS. chili powder* > 2 TBS. Worchestershire Sauce > more water as needed (to right consistency)
7. Simmer all ingredients 1 hour or so. Serve with grated cheddar cheese and condiments, as desired.
*For homemade chili powder: Mix in a bowl and store in small jar: > 1/4 c. paprika > 1/4 c. garlic granules > 1/4 c. cumin powder > 1 TBS. cayenne