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 TimePrep: 10 min. + standing Cook: 2-3/4 hours
- 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 Facts1 each: 391 calories, 9g fat (4g saturated fat), 42mg cholesterol, 249mg sodium, 49g carbohydrate (9g sugars, 11g fiber), 31g protein.
Originally published as Jane's Chili in Country Ground Beef
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