Texas style Chili

This recipe requires planning because of the many ingredients, but making chili should be an event! It is a good Saturday morning project. Eat it for lunch and freeze the rest, or, better yet, make a big batch of cornbread, an interesting salad with citrus sections, and invite friends over for an informal dinner…they can bring dessert!


  1. 1 pound dry kidney beans
  2. 3 tablespoons olive oil
  3. 2 cups chopped onion
  4. 4-6 ribs celery, chopped
  5. 10 cloves of garlic
  6. 3 pounds ground beef, chuck or sirloin
  7. 2 jalapeño peppers, seeded
  8. 1 bunch of green onions,
  9. ¼ cup of chopped parsley
  10. Four 14 ½ ounce cans of whole tomatoes
  11. 6-7 tablespoons chili powder (one small container)
  12. 1 tsp paprika
  13. 1 tsp ground cumin
  14. 1 tsp red pepper flakes
  15. 1 tsp dry oregano
  16. salt & pepper to taste

The night before…pour the beans into an 8 cup container, or larger. Cover with water to cover, then add about 3”more. The beans will expand overnight. 

  1. Wash the beans in several waters. Set aside.
  2. Chop and dice the vegetables and assemble all your ingredients.
  3. In a large skillet, over moderate heat, cook chopped onion and celery to soften, about 8 minutes. Add garlic. Cook 2 or 3 minutes longer.
  4. Transfer the vegetables to a large stock pot. Add the beans, tomatoes, and the herbs and spices.
  5. When you add the tomatoes, fill each can with water and add to stock pot.
  6. Meanwhile, cook meat until it is no longer pink, but not brown.
  7. Add to stock pot.
  8. Bring mixture to a boil, then immediately reduce heat and simmer for 2-3 hrs., stirring occasionally. The chili should be thick as the liquid will cook down.


Yield: 12-15 generous servings. Garnish with grated cheddar cheese, chopped green onion or, crackers

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