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“I got this recipe from a co-worker. She told me that it's been a family recipe since the early 1950's. We gave it a try for dinner tonight and I must say that it was totally awesome! Although, I would have added some carrots and bell peppers but that's just me. Of course you can add extra veggies if you like. It's very easy, especially if you use can beans, and frozen diced onions. I used what she recommended which is the chili brick by XLNT, it is in most grocery stores. Check for it in the refridgerator isle of hot dogs, and breakfast links. It's typically a white package with red and black writing. Warning this recipe makes a TON of chili!!!!! She forgot to tell me to add one can of tomato paste to thicken up the chili if you like it thick. (I would start with the smallest can possible of the paste)”
READY IN:
2hrs 10mins
SERVES:
6-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute hamburger until the pink is gone add onions and celery cook till onions are almost clear add chili powder. Salt and pepper to taste. Drain the fat if necessary!
  2. Option 1 for Beans:
  3. Rinse the soaked beans, then place in the pot and cover with enough water to be an inch above the beans. Less water for thicker. I like it soupy for adding crackers or sopping up with a crusty bread.
  4. Option 2 for Beans:
  5. Add canned Pinto, Red Kidney & Chili beans ( Do not Drain The Juices).
  6. Add hamburger, chili brick, onions, celery, diced tomatoes, tomato sauce and beans stir together and simmer for approximately 1-2 hours until thickened to what you like. You may need to add a little water. Stir periodicaly while simmering.

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