chili recipe


Family-Friendly Chili Recipe
by Sherri Allen

Chili recipes abound! There are recipes for super-hot "5-alarm" chili, white chili, vegetarian chili--if you can imagine it, there's probably a recipe for it. What sets the following chili recipe apart from the others is that it's loaded with flavor (so the adults will like it) without all the "heat" (so the kids can eat it.) 

5 lbs ground beef 
2 large onions, chopped 
3 14.5 oz cans pinto beans, drained 
2 14.5 oz cans kidney beans, drained
5 14.5 oz cans diced tomatoes 
3 Tbsp cumin 
3 Tbsp chili powder 
1 Tbsp oregano 
2 tsp garlic powder 
1 tsp salt 
1 tsp black pepper 

Brown ground beef with the onions in a large pot. Add the remaining ingredients and simmer for 2 hours, stirring frequently.

Serving suggestions: 

*Spoon chili over cooked rice 

*Sprinkle chili with shredded cheddar cheese and serve with tortilla chips 

*Bake a potato, split it and stuff with chili 

Note: This makes a lot of chili. Fortunately, it freezes well. I recommend freezing the leftovers in meal-sized portions. If you defrost in the microwave, defrost in 5 minute increments using medium power (50%), stirring each time you add another 5 minutes. Total defrosting time varies, depending on such factors as individual microwave oven wattages and amount of chili being defrosted.

About The Cook:
Sherri Allen is the editor of an online publication devoted to topics such as family, food, home, garden and money. For more great recipes, as well as articles, reviews and coloring pages, visit

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chili recipe


chili recipe