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As an adolescent I was commissioned by my dad to make a huge pot of chili for his tavern weekly, and I earned fifty cents a batch doing so! (This was before the era of food safety regulation and inspection - I just made it in our home kitchen!) Dad had taught me how to make his chili, and everyone agreed it was in a class of its own. I hadn’t thought much about it and certainly never tried to replicate it for the past 60 years or so, and now some of the ingredients are either unavailable or non-existent. But this week I started thinking about the old times and wondered if I still “had it in me” to make that wonderful chili. This recipe is about one third of that humongous kettle I made back then, stays close to my memories of how it was made, and tastes nearly the same. Dad would be proud of me if he were here to sample it. (But my price for making it today for him would be inflation-adjusted LOL!)

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8


Cost per serving $0.67 view details
  • 2 tablespoons canola oil
  • 1 large onion, chopped fine (about 1 1/2 cups)
  • 1 medium green bell pepper, chopped fine (about 1 cup)
  • 1 or 2 Jalapeno peppers, seeded and minced
  • 3 large garlic cloves, minced
  • 1 1/2 pounds ground round or sirloin or other lean beef, coarse-grind preferred * (see note)
  • 1 14.5 -ounce can diced tomatoes (or use 3 large fresh tomatoes peeled and chopped)
  • 1 6-ounce can tomato paste, plus one can-full of water
  • 1 8-ounce can tomato sauce, plus one can-full of water
  • 2 Tablespoons chili powder (I use Gebhardt Brand)
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 or 2 15-ounce cans pinto beans, drained and rinsed
  • NOTE: The meat is not drained after browning because being lowfat it isn’t necessary and doing so would mean a loss of the onion/pepper juices and flavors as well


  1. Heat oil in Dutch oven pan. Add onions, bell peppers and Jalapeno and saute 5-7 minutes until softened; add garlic and saute 1 minute more.
  2. Stir in ground meat and cook stirring frequently until meat is thoroughly browned.
  3. Add tomatoes, tomato paste and its can-full of water, tomato sauce and its can-full of water, chili powder, cumin, salt and pepper. Bring to a boil, reduce heat, cover and simmer 20-30 minutes, stirring frequently to prevent scorching (chili is thick!)
  4. Add beans and heat though.
  5. YIELD: about 2 quarts, or 8 1-cup servings


Nutrition Facts

Amount Per Serving %DV
Serving Size 173g
Recipe makes 8 servings
Calories 127  
Calories from Fat 40 31%
Total Fat 4.59g 6%
Saturated Fat 0.51g 2%
Trans Fat 0.01g  
Cholesterol 1mg 0%
Sodium 842mg 35%
Potassium 582mg 17%
Total Carbs 18.65g 5%
Dietary Fiber 5.0g 17%
Sugars 5.74g 4%
Protein 5.0g 8%
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  • Michael Stock
    This is easy to make and fantastic! I used 1 lb ground beef (85% fat) and 1 lb sweet Italian sausage. I also used a 12 oz can of tomato sauce and substituted the pinto beans with one can of kidney beans and one can of chili beans unrinsed and used the whole can. I let it cook for eight hours is a crock pot and it was fantastic!!
    Yo he cocinado/probado esta receta
    Esta es una variación


    • ShaleeDP
      16 de Septiembre de 2013
      Another good chili recipe that i can try.
      • Lea Ann
        15 de Septiembre de 2013
        I agree with Bob, this is similar to chili made when I was growing up in Kansas. Great stuff.
        • Bob Vincent
          10 de Septiembre de 2013
          Hi Salad Foodie:
          This chili is very similar to one my Mom made for the family during the winter in Nebraska when I was a kid. Nothing like a hot bowl of chili on a snowy winter day. I'm sure to make your version and certain it will bring back fond memories of childhood. Thanks for sharing!
          • Frosted Flaker
            10 de Septiembre de 2013
            Looks delicious. Will be popular in the upcoming cold months this winter, no doubt.


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