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Chili

Photo Credit
RoJo Images Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6.
Category
Beans
Meat
Soups, Stews, Chowders
Course
Soup
Preparation Method
Cook
Simmer
Sources
More Great New England Recipes

This chili recipe makes a wonderfully nutritious meat-stretching meal. This recipe makes a delicious, hearty one, and can be prepared in a crockpot if you like. For a tamer chili, cut the chili powder a bit.

Ingredients
1 pound ground beef
1 clove garlic
2 green peppers, chopped
2 large onions, chopped
1 quart canned tomatoes (or 2 to 3 pounds fresh)
2 teaspoons salt
2 tablespoons chili powder
1/8 teaspoon paprika
1/4 teaspoon crushed red pepper
1/2 teaspoon black pepper
2 bay leaves
1 large can (28 ounces) kidney beans (or other beans)

Instructions

Brown the ground beef in a small amount of oil. Add garlic, green peppers, and onions, and cook until onions are translucent. Next, add tomatoes (if using fresh tomatoes, remove the skins first). Then add all remaining ingredients except beans, and let simmer for 2 hours. Add beans and heat through.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Gary Stilwell</span> Sun, 10/07/2018 - 20:11
Please re-title this recipe--it is NOT chili. It may be called meat pie, or bean soup, or something else, but it is not chili. If anyone attempted to enter this in the International Chili App. Society championship in Terlingua, Texas(or the ICCCi n Ca).--they would summarily be escorted off the property and not allowed to return.(witness the judges decision in 1989 when someone "mentioned" they thought they would be adding beans---the team was escorted off the property forthwith) )
<span>Judith Jernigan</span> Wed, 10/03/2018 - 10:37
love your recipes and great and easy printing. keep up the good work. and if you don't mind me saying, God bless Judy
<span>Sandra</span> Tue, 01/31/2017 - 13:45
Is it possible that someone can reply to the above comment, as others would like clarification on the "baked beans" - kidney beans comment. Thanks in advance!
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 02/01/2017 - 13:31

The instructions should not have said "baked beans." A correction has been made. Thanks!

 <span>Linda Kowalsky</span> Tue, 01/31/2017 - 13:53
No, you do not bake the beans if they are out of a can because they are soft already. They should not have used the term"bake'. When beans are hard like in the bulk food section of the supermarket they must be soaked overnight to soften them.
<span>Sandra</span> Tue, 01/31/2017 - 22:39
Thank you for your reply, Linda. I know about the bulk dried beans. Just did not understand saying to use kidney beans, then mentioned the "baked beans". The recipe sounds like chili recipes I have, but just wanted to confirm they did not mean add a can of baked beans to the other. Again, thanks!
<span>Ray</span> Tue, 01/31/2017 - 10:19
This recipe cannot be correct! BAKED beans are not mentioned until the last two lines of the recipe where it says: "Then add all remaining ingredients except baked beans, and let simmer for 2 hours. Add beans and heat through." When I saw that, I thought, "What baked beans? Do I have to make baked beans in addition to the other ingredients?"
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 02/01/2017 - 13:32

The instructions should not have said "baked beans." A correction has been made. Thanks!