Chili With Meat and Beans





Spices and Seasonings:


Optional Toppings:


  1. Rinse and pick through beans.
  2. Place beans in a Dutch oven.
  3. Add 6 cups water to the Dutch oven.
  4. Bring to a boil.
  5. Boil for 2 minutes. Turn off heat. Cover and let stand for 1 hour.
  6. Cut meat into small pieces and season with 1 teaspoon salt.
  7. Heat oil in a cast iron skillet.
  8. Brown the meat in the skillet. You may need to do this in batches, adding more oil if necessary.
  9. Add the browned meat to the Dutch oven.
  10. Heat 1 tablespoon oil in cast iron skillet.
  11. Add vegetables and ½ teaspoon salt. Cook, stirring often, over medium-high heat until the vegetables are softened, 6 to 8 minutes.
  12. Add the vegetables to the Dutch oven.
  13. Stir in the spices, seasonings, and tomatoes.
  14. Bring to a boil and then turn the heat down to low.
  15. Cover and let simmer for 1 hour and 30 minutes.
  16. Adjust seasonings and serve.


Makes 8 to 10 servings.

Serve optional toppings on the side so that guests can decide what, if anything, they would like to mix in with their chili.

Serve with cornbread.

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