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Jane's Chili Recipe

Served with hot homemade bread, this makes a delicious meal on a cold day. If you prefer dishes that are mild or if you don't have green chilies on hand, this soup is also good without them.—Jane Seeling, Keene, New Hampshire

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Jane's Chili Recipe

Prep: 10 min. + standing Cook: 2-3/4 hours

Yield: 6-8 Servings

10 165 175

Ingredients

1 pound dried kidney beans
9 cups water
1-1/2 pounds ground beef
1 large onion, chopped
3 cans (16 ounces each) stewed tomatoes
1 can (29 ounces) tomato puree
2 cans (4 ounces each) green chilies
3 garlic cloves, minced
1/8 cup dried parsley flakes
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
2 teaspoons ground cumin
Salt and pepper to taste

Directions

Rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from the heat; let stand 1 hour. Drain beans and discard liquid. In the same kettle, bring beans and water to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until tender. Drain (beans should measure 6 cups) and set aside. In a large skillet, brown beef and onion. Drain fat. Combine beans, beef mixture and all remaining ingredients in a kettle or Dutch oven. Simmer for about 1 hour. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 391 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 249 mg sodium, 49 g carbohydrate, 11 g fiber, 31 g protein.

Originally published as Jane's Chili in Country Ground Beef , p9

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Jane's Chili

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(1-1) of 1 reviews

Reviewed on Mar. 31, 2012 by barbisue56

Very Good Chili! I didn't have the green chiles or stewed tomatoes, so I substituted 2 cans of Rotel and 2 large cans of crushed tomatoes....very tasty!