Chili Recipe – Eats Now

Name: Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Chili

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