The Power of a Pot of Chili with Beans


Chili with Beans

Warm stringy cheesy chili with beans and a dap of sour cream with a side o’crackers tastes so good during the cold winter, you could eat it for brunch or dinner. Various types of chili have been brewed because of past family recipes and traditions. From chili that looks more like a soup, too that thick, hearty, clumpy chili with plenty of sour cream, cilantro, and cheese on top.

Chili with cheese and beans is the one dish recipe that you can add to it and still not get enough. From tortilla chips, fritos, crackers, toast or whatever you’d normally eat bowl of chili with, most would prefer to just eat it alone in a bowl, topped with sour cream and cheese. It is widely known as a comfort food. Especially in the cold winter days or nights, eating a bowl at home, cozied up and warm in front of a fireplace.

The first pot of chili cook-off was said to be in San Antonio, Texas in the 1700s. It was said that ladies would stroll back and forth at the Military Campgrounds and sell the “brew” in carts to the soldiers. They were called the Chili Queens on the Plaza. Mostly Mexican, the ladies would make the warm chili and push or pull them in carts. In 1976, the first pot of chili cook-off competition won by Rufus Rudy Valdez, a native Ute Indian claimed that the recipe he used to win the cook-off was a 2000 yr. old recipe.  This recipe was made with horse or deer meat, cornmeal and peppers. To know the history of the infamous bowl of chili should make you want to make it even more.  Some of the best foods are homemade especially chili with beans.



2 pounds of ground beef

2onions, diced

2green bell peppers, diced

3 clovesgarlic, minced

2 (1.25 ounce) packageschili seasoning mix

1 1/2 tablespoonschili powder

1 1/2 tablespoonsground cumin

1 1/2 teaspoonsonion powder

1 1/2 teaspoonsgarlic powder

4 (14.5 ounce) cansdiced tomatoes

2 (28 ounce) cans crushed tomatoes

3 (14.5 ounce) cans stewed tomatoes

2 (16 ounce) cans navy beans, drained and rinsed

3 (16 ounce) cans seasoned chili beans, undrained

2 (15 ounce) cans pinto beans, drained and rinsed

2 (15 ounce) cans red kidney beans, drained and rinsed

2 (15 ounce) cans black beans, drained and rinsed


Directions to the delicious chili with beans:


  1. Cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium heat until meat is browned, 10 to 15 minutes.
  2. Stir in diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes


Reference :

Farley Barton, Tara K. recipe “Chili with Beans.” retrieved on Dec. 25,  2014 from


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