Category: Soups

Tags: chili


  • 2 lbs lean ground beef
  • olive oil
  • 1 med-large white onion, chopped
  • 1 tbsp minced garlic (2-3 cloves)
  • 1 can DelMonte/Hunt's diced tomatoes
  • 1 can Ro-tel "Diced Tomatoes & Green Chilies", mild
  • 4 tbsp chili powder
  • 1-2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp salt
  • dash crushed red pepper flakes (or ground cayenne pepper), to taste (optional)
  • 1 15.5 oz can black beans
  • 1 15.5 oz can dark red kidney beans
  • 1-2 tsp cornstarch for thickening


Best to make this in advance and let it sit for a day.

In a heavy 6-7 quart soup pot, brown the meat in 1-2 tbsp olive oil over medium high heat. Once the meat is no longer pink, dump it into a colander to drain off the liquid. In the empty pot, heat up 1 tbsp olive oil and then saute the onions and garlic over medium heat. Once the onions are translucent, add in the tomatoes straight from the can. Use the tomato can to add about 1 1/2 cans of water, then put the meat back into the pot. Make sure there's just enough water so it all simmers together, but not too soupy. Stir in the spices. Cover and simmer on low for 1 hour, stirring occasionally.

Drain the beans in the colander and rinse them thoroughly. Add the beans to the pot and simmer for another hour (add more water if needed but don't get carried away).

Mix the cornstarch with a little cold water and stir the mixture into the chili to thicken. Done!

Notes: This recipe is extremely flexible. The red pepper and other spices can of course be varied to taste. And here's some other possibilities:

  • Ground turkey can be used instead of beef. Be sure to use the "15% fat" kind (the really low fat turkey is too dry).
  • For more green chilie flavor, use a second can of Ro-tel tomatoes in place of the plain tomatoes (or even 3 cans total, since they are smaller cans).
  • Add a can of "niblets" corn (thoroughly drained) near the end of cooking.