Saturday, March 14, 2015

Evelyn's Red Kidney Beans Chili

Hi Girls,

Below is my personal chili creation, which I tweeted to a spicy perfection over a period of 40 years.

Evelyn's Red Kidney Beans Chili


 1 1/2 - 2 pound lean ground beef
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 dried chili pepper

1/2 teaspoon black pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper

1 pkg. McCormick Hot Chili powder
2   stalks celery, chopped or 1/2 teaspoon celery seeds
1/1/2 cup onion
1 clove of garlic
1/4 -1/2 cup bell pepper

3-4   (14.5 - 16 ounce) cans red kidney bean
1 29oz can tomato sauce
1 14.5oz can diced or stewed tomatoes


1.                  In a large skillet over medium-high heat, cook ground beef until evenly browned.
2.                  Remove ground beef from crease set aside.
3.                  Add veggies to skittle crease and cook until slight translucent, about 3- 5 minutes.
4.                  Drain veggie set aside
5.                  In a 5quart ditch oven add ground beef, veggies, and all other ingredients; DO ADD WATER. 
6.                  Bring to a boil, and then reduce heat to a simmer (set dial between 2 ½ to 3) for 1-1/ 2 to 2 hours.

Note: Should you like your chili spicier increase the cayenne pepper to 1/2 teaspoon.