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April 2003 Issue
Make-It-Ahead: Two Bean Chili
by Ronda L. Halpin
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There's an on-going debate about whether chili has beans in it or not. I'm not going to address that here -- I'm of the opinion that if it tastes good, enjoy it and don't worry about what it's called or if it's authentic. So, this month, I'm sharing my favorite chili recipe.

This recipe takes a bit of time to prepare -- especially the simmering part -- but the final product is sure to be a hit. It can be enjoyed on its own, but it's also terrific with fresh cornbread or on baked potatoes. I like to put it in the crockpot and let it simmer on low when I'm busy.

Of course, one of the best parts about chili is what you put on it. Traditional toppings include shredded cheese, sour cream, diced onions and corn chips. I also like chopped tomatoes. Whatever you put on it or under it, this recipe's a keeper!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Two Bean Chili

  • 2 lbs. lean ground beef
  • 1 medium onion -- chopped
  • 1 bell pepper, any color -- chopped
  • 4 cloves garlic -- minced
  • 1/2 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 tsp. crushed red pepper
  • 3 T. chili powder
  • 3 (16 oz.) cans diced tomatoes
  • 1 (24 oz.) bottle tomato juice
  • 1 (16 oz.) can black beans -- rinsed and drained
  • 1 (16 oz.) can kidney beans -- rinsed and drained
  • Salt to taste
In a large stock pot, brown the ground beef. When the meat is nearly cooked, add the onion, pepper and garlic and cook until softened. Add the black pepper, cumin, crushed red pepper and chili powder and cook for 1 minute. Add the tomatoes, tomato juice and beans and bring to a boil. Reduce the heat to low and simmer for about 3 hours to allow the flavors to blend and develop. Mix frequently to avoid sticking to the bottom of the stock pot.
  • Yields: 8-10 servings
  • Preparation Time: Over 3 hours

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