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Jane’s Chili

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
  • Total Time
    Prep: 10 min. + standing Cook: 2-3/4 hours
  • Makes
    6-8 servings


  • 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


  • 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.
Nutrition Facts
1 each: 391 calories, 9g fat (4g saturated fat), 42mg cholesterol, 249mg sodium, 49g carbohydrate (9g sugars, 11g fiber), 31g protein.

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