Believe it or not, this famous chili recipe is partly how the Revived Kitchen blog started. When I was still in college, I observed my peers—and besides them, my friends and family!—eating the Standard American Diet (SAD), and it seriously hurt my heart. Whenever I watched someone eat McDonald’s or Taco Hell, I would die a little inside thinking of those empty calories, transfats, and fillers. Yikes!
Because the truth is, I care about my friends, and I want to nourish them! As a rule, I will NEVER EVER EVER feed someone something that I know will harm them in any way, big or small. I just can’t morally do it!
The other night, I had friends over for chili night, and afterward, one of my gal friends texted me asking for the recipe. Her message tickled me, and you can see why:
So here you go! Now, it’s online. :)
Since this chili recipe was originally born from the desire to feed my community in college, I bought a big 16 quart pot, and the original recipe makes enough to feed around 20 people. Below, I’ve cut it in half so you don’t have to make enough to feed an army.
Oh! And I’ve listed the recipe here with canned beans, because that’s what the majority of people do, but if you want to soak and cook your own, here’s the conversion:
one 15-ounce can of beans = 3/4 cup (4.5 ounces) of dried beans and be in the ballpark
1 cup of dried beans = two 15-ounce cans
Serves 10
Ingredients for Famous Chili
2 TBSP butter
1 lb of grass fed beef
one large onion, diced
2 poblano peppers, diced
8 garlic cloves, minced
1 can organic kidney beans
1 can organic cannellini (white kidney) beans
1 can organic navy beans
1 can organic black beans
1 can organic pinto beans
1 can organic red beans
1 can organic great northern beans
2-3 cups organic sweet corn
4 TBSP sweet chili powder
1 tsp cinnamon
1/4 tsp cloves
1 tsp dried basil
1 tsp oregano
1/2 tsp tarragon
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp coriander
1 tsp paprika
1 tsp dried ginger
Instructions
1. Heat a large pot on medium heat, and brown the beef with the butter.
2. When the beef is browned, add the onion and poblano peppers and sauté for 5 minutes, or until onion is soft and translucent. Then add the minced garlic and cook for another minute.
3. Next, add in the canned beans along with their liquid, along with all the spices. Stir.
4. Bring to a simmer and simmer on low for 10-20 minutes. The longer you simmer, the more your spices settle in.
5. Add the corn 5 minutes before serving.
6. Salt if necessary.
- 2 TBSP butter
- 1 lb of grass fed beef
- one large onion, diced
- 2 poblano peppers, diced
- 8 garlic cloves, minced
- 1 can organic kidney beans
- 1 can organic cannellini (white kidney) beans
- 1 can organic navy beans
- 1 can organic black beans
- 1 can organic pinto beans
- 1 can organic red beans
- 1 can organic great northern beans
- 2-3 cups organic sweet corn
- 4 TBSP sweet chili powder
- 1 tsp cinnamon
- ¼ tsp cloves
- 1 tsp dried basil
- 1 tsp oregano
- ½ tsp tarragon
- ½ tsp cayenne pepper
- ½ tsp cumin
- ½ tsp coriander
- 1 tsp paprika
- 1 tsp dried ginger
- Heat a large pot on medium heat, and brown the beef with the butter.
- When the beef is browned, add the onion and poblano peppers and sauté for 5 minutes, or until onion is soft and translucent. Then add the minced garlic and cook for another minute.
- Next, add in the canned beans along with their liquid, along with all the spices. Stir.
- Bring to a simmer and simmer on low for 10-20 minutes. The longer you simmer, the more your spices settle in.
- Add the corn 5 minutes before serving.
- Salt if necessary.
