Archive for the ‘Chili Recipes’ Category

postheadericon Jake’s Classic Chili Recipe


Serves 8-10


  • 1.5-2  pounds ground beef
  • 1-2 cups dried kidney beans
  • 1-2 cups dried black beans
  • 6-8 large tomatoes
  • 2 large white onions
  • 8-10 cloves garlic
  • 2 jalapeno peppers
  • 2 large anaheim peppers
  • 1 large red pepper
  • 1 large green pepper
  • 1-2 ounces chili powder
  • 1/2 ounce cumin
  • corse ground salt (to taste)
  • coarse ground pepper (to taste)
  • 6-8 ounces dark beer (I prefer porter)
  • hot sauce – optional (to taste)
  • 1 cup bacon fat


Soak and prepare dry beans according to directions.  Set aside.

Cook ground beef though with a little salt and pepper, chili powder and cumin.  Refrigerate.

Chop onions and dice garlic. Set aside.

Deseed and chop all peppers incluging jalapenos, anaheim peppers, red and green bell pepper. set aside.

Blanch tomatoes in hot water until the skin seperates from the flesh.  Soak in ice water until they have cooled enough to work with. Peel and take out stem.  Set aside.

Cooking Directions

In a large chili pot, heat bacon fat over medium heat and add diced onion and garlic. Sautee until translucent.

Add chopped peppers and a pinch of salt and pepper and saute for about 5 minutes.

Deglaze the pan with half of the beer.

Add tomatoes, beef, beans, chili powder, cumin, and salt and pepper to taste.

Reduce heat to medium low and and simmer 1-2 hours, stirring occasionally.  Add the rest of the beer as the chili cooks.

Serve with Fritos, shredded cheese, and sour cream.


You may substitute ground turkey, wild game, ect. for ground beef

You may substitute can beans for dried beans.

You may substitute canned tomatoes for fresh tomatoes.

You may substitute  oil or butter for bacon fat.


postheadericon Mom’s Vegetarian Chili


Serves 8-10

Here is my mom’s healthy vegetarian chili recipe  Serve with shredded cheese, fritos, and sour cream for a delicious meal that will warm you up on a cold day!

1 (19 ounce) can black bean soup or 1 (15 ounce) can of black beans (do not drain).
2 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (28 ounce) can tomatoes
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 carrots, chopped
1 yellow squash, chopped (or one yellow pepper)
4 cloves garlic, chopped
2 tablespoon chili powder
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon cumin
1 or 2 bay leaves
salt and pepper to taste

Combine all ingredients. In a slow cooker, cook for at least two hours on High OR simmer about 1 1/2 – 2 hours on the stove top.  The longer you let it go, the more the flavors blend.   I usually put a lid on and keep it partially open.