-Brown beef in skillet; drain off and reserve grease; set meat aside.
-In large pot, cook vegetables in reserved grease until
-Add tomato paste, chili powder, beans, and browned beef
-Simmer over low heat for 2-3 hours, then stir in cheese.
Make It A Meal: Serve with
Other Chili recipes on this site:
6 Visitor Comments About This
- Way too
many beans, try using 3 lbs. hamburger instead of
only 1 lb.
- i did it
and all my friends love it . it's simple and
- I was so
pleased with your site. I've looked everywhere
for a spaghetti sauce recipe with fresh tomatoes
( ours are ripe now ) but couldn't find one.
Plus, I may have found out why my chili tastes so
bland. Your site will go in my favorites.
before you add the beans ask yourself, When was
the last [or first] time I saw a Mexican eat a
kidney bean? Then throw away the kidney beans and
add RE-FRIED BEANS. You will have to increase the
spices and maybe some liquid. I share this only
with you. It's been my secret for 20 years.
- I noticed that the comments asked about
Mexicans eating kidney beans. I just wanted to state for the record
that it is immaterial whether residents of Mexico eat or do not eat
kidney beans. Chili is a Texas innovation from the trail ride days
and is not a Mexican dish. Mexican cooking has tremendously
influenced cooking in Texas and that is nowhere more apparent than
in chili but that does not make it Mexican food. You won't find
chili much in Mexico. Now, as to whether there should be beans in
chili. Beans were added during WWII when meat was in short supply.
Beans and other fillers were not found in original chili recipes and
still are not permitted in chili cook-off competitions. If you like
it that way, fine, but here in the Lone Star State we prefer our
chili the traditional way - no beans.
- This recipe more closely resembles the
authentic taste of Wendy's Chili than the Chili Like Wendy's recipe
does. I've been eating Wendy's chili for years and hands-down, this
is a winner!
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