Thursday, February 5, 2009

Thursday Edibles – Chili

This recipe is quick, easy and so delicious! It came from my mother-in-law; whenever she makes it, I have to have at least two servings! I love this soup especially in the winter.

1-2 lbs ground chuck
1 chopped onion
2 or 3 14.4 oz cans Diced Chili Ready Tomatoes (or any other canned tomatoes – crushed and part-diced also work. If using 1 lb of ground beef, then will only need about 1.5 cans tomatoes. If 1.5 lbs, then 2 cans; if 2 pounds, then 3 cans. The more tomatoes, the thinner the chili will be.)
1 8 oz can tomato sauce
3 table spoons (add to taste) chili powder
1 15 oz can Pork and Beans (Van Camps or Bush brand, or any other brand you prefer. If you use 2 lbs. ground beef, may need 2 cans. You can use 2 cups of dry beans instead of canned beans, as long as you remember to soak them 24 hours before making the chili!)

Brown ground beef with onions until ground beef is done. Break up as it cooks so as not to get chunks of beef. Drain if lots of grease. Add tomatoes, tomato sauce and chili powder. Bring to boil and simmer for at least 30 minutes. Taste and add more chili powder if needed. Add pork and beans and cook for another 10-15 minutes. Stir and serve with shredded cheese!


  1. Mmmmm, chili is a favorite at our house. It always amazes me how there are so many variations of this dish, considering how basic it is. I never thought to use Pork and Beans ~ that's different!

  2. Sounds yummy alright! I will pass the recipe along to Chris and have him make it for me :0)