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Chili Recipe

03 September 2019

John’s Chili (8 qt)

Since I’ve not eaten meat for over 4 years, and I’ve been evolving my chili recipe, it’s probably time to update it.

Ingredients:

  • 58 oz canned plain tomato sauce

  • 93 oz canned dark red kidney beans

  • 46 oz canned black beans

  • 15 oz canned garbanzo beans

  • 1 large onion

  • 2 large tomatoes

  • 1 small green bell pepper

  • 1 small yellow bell pepper

  • 3-4 hot peppers (jalapeño, habanero, red chili, etc)

  • 0.25 cup minced garlic

  • 3 tbsp chili powder

  • 2 tbsp crushed red pepper

  • 1 tsp salt

  • 1 tbsp black pepper

Directions:

  1. Dice all the fresh ingredients.

  2. Combine fresh ingredients with spices in large pot over medium heat.

  3. Add canned sauce and beans to the pot.

  4. Adjust heat for slow bubbling, stirring occasionally.

  5. Let it cook for 45 minutes or longer.

Chili Recipe

08 August 2005

I made a bit of chili a couple weeks ago over the fire, and it came out pretty well, so I wrote it down to make it my official recipe.

John's Chili (8 qt)

  1. Over medium heat (dutch oven 6 inches over coals), brown beef with 1 tbsp chili powder. Don't drain grease.
  2. Add tomato sauce, diced tomatos, beans.
  3. Chop and add fresh tomato, onion, and peppers.
  4. Add minced garlic, and other seasonings, including more chili powder, to taste.
  5. Adjust heat to boil slowly covered or uncovered, depending upon desired thickness.
  6. Stir occassionally, taste liberally, adjust, repeat.
  7. It'll probably cook for up to 2 hours.

Thanks to Stacey for photodocumenting the process.

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August 2005