Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Wild Bill's 15-Bean Texas Chili

Recipe from: Adapted from Stella's Kitchen: Creative Cooking for Fun, Flavor, & a Lean Strong Body by Stella Juarez 2003

Round up the posse for some football and some steamin' hot 5-alarm Texas chili that's high in fiber - over nine grams per serving. This chili is a meal in itself with an exceptional protein count and a hearty blend of complex carbohydrates. There's no substituting the flavor of fresh cooked beans in this recipe so be sure to prepare them the night before the big game.

2 pounds 96% extra lean ground beef, or ground buffalo
½ bag (1 ½ cups) Ham's brand 15-Bean Soup Mix, discard seasoning packet
1 14 ½ ounce no salt added stewed diced tomatoes
1 6 ounce can no-salt added tomato paste
1 cup yellow onion, diced
¼ cup Red Hot brand seasoning, or Tabasco sauce
½ cup celery, chopped
4 cloves garlic
1 small can green chilies, drained
1 cup green bell pepper, diced
2 jalapeño pepper, seeded and de-veined, finely diced, optional
½ tablespoon chili powder
1 ½ teaspoon ground cumin
1 teaspoon oregano
1 teaspoon parsley
fresh ground pepper, salt substitute or other dry seasonings of choice

Rinse a half-package package of Ham's beans under cool water and discard any broken beans. Place beans in a 2 ½ quart heavy saucepan or crock-pot and fill pan within an inch of the top with water. Add 1 teaspoon salt. Bring beans to a boil and then reduce heat to lowest heat setting and simmer overnight. In the morning, remove cooked beans from heat and refrigerate until ready to prepare chili.

In large soup, cook ground beef over medium heat until beef is no longer pink. Drain. Add onions, peppers, and garlic to beef and cook until vegetables are slightly softened and beef is browned. Transfer beans to soup pot mixture and add all remaining ingredients. Bring to a boil, reduce heat, and cover with lid. Allow to simmer at least 35 minutes over low heat.

When planning to simmer chili longer than 35 minutes, be sure to stir occasionally and check water levels, adding more water if mixture is too thin or allowing water to steam off if you desire a thicker consistency. Serve with alone or with non-fat sour cream, reduced-fat cheese, or freshly diced onions.


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