Chili Recipe – Eats Now

Name: Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. dried pinto beans; 3 cans tomatoes (1 lb. each); 3 green peppers, chopped; 2 Tbsp. vegetable oil; 4 onions, chopped; 3 cloves garlic, minced; 1/2 c. butter; 3 1/2 lb. ground beef; 1/3 c. chili powder; 2 Tbsp. salt; 1 1/2 tsp. pepper; 1 1/2 tsp. cumin

Servings: persons

1/2 lb. dried pinto beans
3 cans tomatoes (1 lb. each)
3 green peppers, chopped
2 Tbsp. vegetable oil
4 onions, chopped
3 cloves garlic, minced
1/2 c. butter
3 1/2 lb. ground beef
1/3 c. chili powder
2 Tbsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. cumin

1
Clean beans and rinse.
2
Place in large bowl.
3
Add water to cover and let stand overnight.
4
Drain beans and place in large kettle.
5
Add water to cover and heat to a boil.
6
Cover and simmer about 45 minutes or until skin of bean bursts when you touch.
7
Add tomatoes.
8
Simmer 5 minutes and set aside.
9
Saute green pepper in oil.
10
Add onion and cook until soft; add garlic.
11
In large skillet, melt butter and brown ground beef.
12
Add beef to onion mixture. Stir in chili powder and cook 10 minutes.
13
Add beef mixture to beans; stir in remaining ingredients.
14
Cover and simmer 1 hour. Remove cover and cook for 30 more minutes.

1490

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb. dried pinto beans, 3 cans tomatoes (1 lb. each), 3 green peppers, chopped, 2 Tbsp. vegetable oil, and more.

Yes, Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions