Beazell's Cook Book

Chili with Beans by Claire Sharbino

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2 lb. lean ground beef
1 lg. onion, diced
5 cloves garlic, minced
Kosher salt, black pepper & Beazell's, to taste (I put lots of Beaz!)
1/3 C chili powder
2 Tbsp. cumin
2 Tbsp. paprika
1 dried bay leaf
2 beef bouillon cubes
2 Tbsp. Worcestershire sauce
1 can tomato paste
1 - 28 oz. can crushed tomatoes
1 - 14 oz. can crushed tomatoes
1/2 can water (use tomato can)
1 can chili beans
1 can light red kidney beans
1 can pinto beans (do not drain any of the beans!)
3 tsp. sugar
In large pot over med high heat, brown the beef and drain. Add onion garlic, salt, pepper, Beazell's, chili powder, cumin, & paprika. Continue to cook about 10 min, stirring occasionally. Then add the tomato paste. Stir it in well to incorporate. At this point, add all remaining ingredients, stir well. Bring to a boil, reduce heat & simmer for 2 hours, stirring occasionally. Remove lid & continue to simmer for about 20 minutes to reduce and thicken. Stir often during this part, it tends to stick!! Serve topped with sour cream, Fritos, saltines, shredded cheddar & green onions. YUM


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