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Easy Chili Recipes

How to make Chili

Tonight I made some Chili. A cold front moved in and it just seemed the thing to do. You can see it's really simple to make, Tomato sauce with seasonings, some hamburger and chopped onions, and some beans. I used Pinto Beans this time. The recipe is below.

I have also gathered other popular bean recipes, like pork and beans, and Calico Beans Hot Dish, etc.

Boston Baked Beans have gained a fine reputation because of the earthen bean-pot with small top and bulging sides in which they are supposed to be cooked.

You know canned chili just doesn't taste right to me anymore, and it's almost $4.00 a can now. I like to fix chili on cold, wet days with some corn muffins on the side.

My Easy Chili

Brown 1 lb hamburger, and 1 chopped onion in a skillet together and drain. Pour it in a large pot and add:

  • 1 lg can tomato sauce
  • 1 can tomatoes (optional)
  • 1 tablespoon sugar
  • 1 teaspoon garlic
  • 1 teaspoon oregano
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon chili powder
  • 2 cans kidney beans drained with 4 cans of water

Bring to a boil and simmer for 30 minutes.

My Note: A lot of times I just use a small can of tomato paste instead of the sauce, and I rarely put a can of tomatoes in it. You can make the chili as thick or thin as you like.

My Easy  Chili

Oh, that looks so good, and it was good too. You can always adjust the seasonings according to taste. Everyone has different tastebuds.

Chili Con Carne

Chili Con Carne

  • 2 tablespoons butter or margarine
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/2 cup water
  • 2 cups canned tomatoes
  • 2 cups canned drained kidney beans
  • 1 teaspoon salt
  • 1 tablespoon chili powder

Melt butter or margarine in skillet over low heat. Add beef, and cook until lightly browned. Add onion and green pepper, and cook for 2 to 3 minutes, stirring occasionally. Add water, tomatoes, beans, salt, and chili powder. Cover, and simmer for 45 min., stirring occasionally. Serve hot in bowls.
Recipe from 1961

Chili Recipe

Easy  Chili
  • 1 lb ground beef
  • 2-8oz cans tomato sauce
  • 1 clove garlic, minced
  • 1 cup chopped onion (3 medium)
  • 1 cup chopped green pepper (3 medium)
  • 1 tsp. salt
  • 2 tbsp. chili powder
  • 2 (16 oz) cans red kidney beans, undrained

Brown meat (drain good) and combine with other ingredients, except beans. Simmer 20 minutes, covered. Add beans, simmer another 20 minutes. (Double this recipe for 1 gallon)
Recipe from a 1968 Derby CT church cookbook

Homemade Chili

  • 2 lb hamburger (browned and drained)
  • 1 qt homecanned tomatoes (mashed up)
  • 1 heaping tsp chili powder
  • 2 cans red beans
  • minced onions
  • water (not much) 1/2 can?
  • 1/4 cup catsup
  • about 1 tsp salt (no more)
  • little pepper

Brown hamburger in a large heavy pan. When browned strain grease. Add other ingredients. Bring to a boil, simmer 1 hour.
Recipe from an Armour, South Dakota JayCee's Cookbook pg 12

Beans Dishes

Beans Hotdish

bean pot
  • 1 lg can pork & beans
  • 1 small can butter beans
  • 1 small can kidney beans
  • 1/2 onion chopped
  • 1/2 lb bacon crumbled
  • 1/2 lb hamburger
  • 1/2 cup catsup
  • 2/3 cup vinegar
  • 3/4 cup brown sugar
  • 1 teaspoon mustard

Brown bacon and crumble. Cook hamburger and onion, drain beans, except for pork and beans. Put all in a pot, add other ingredients, stir. Bake at 350 for 30 min.

Calico Beans Dish

  • 1 lb hamburger
  • 1 onion chopped
  • 2 cans pork & beans
  • 1 can butter beans
  • 1 can kidney beans
  • 1 can chili beans
  • 1/2 cup Bacon Bits
  • 3/4 cup brown sugar
  • 1/2 cup vinegar
  • 1 Tablespoon mustard

Brown ground beef with chopped onion, drain and put in a crockpot. Add other ingredients and stir until blended. Cook on low heat for at least 5 hr. stirring occasionally. Serve buffet style from the crockpot.
1968 church cookbook

Ways to make Baked Beans

Boston Baked Beans

Pot of Chili

1. Pick over one quart pea beans, cover with cold water, and soak over night. In morning, drain, cover with fresh water, heat slowly (keeping water below boiling-point), and cook until skins will burst

2. Drain beans, throwing bean-water out of doors, not in sink. Scald rind of three-fourths pound fat salt pork, scrape, remove one-fourth inch slice and put in bottom of bean-pot. Cut through rind of remaining pork every one-half inch, making cuts one inch deep. Put beans in pot and bury pork in beans, leaving rind exposed.

3. Mix one tablespoon salt, one tablespoon molasses, and three tablespoons sugar; add one cup boiling water, and pour over beans; then add enough more boiling water to cover beans. Cover bean-pot, put in oven, and bake slowly six or eight hours, uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. Many feel sure that by adding with seasonings one-half tablespoon mustard, the beans are more easily digested. If pork mixed with lean is preferred, use less salt.
Fannie Farmer's 1800's Recipe

Special Baked Beans

This recipe for Special Baked Beans is from out of my mother's recipe box. It is not from scratch. She uses two large cans of pork and beans.

Here's another recipe card for Baked Beans she had in her file. This one uses 1-16 oz can of pork and beans.

My Note: If I'm desperate for some quick baked beans, I usually open a small can of pork and beans, and then heat with a couple tablespoons of molasses in it.

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Have a great day!
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