In this video, Betty makes her one-of-a-kind chili recipe. It is a favorite among friends and family, and it is unique!
Ingredients:
2 pounds lean ground beef (I use 4 % fat ground beef.)
(4) 15 oz. cans pinto beans
10 oz. can refried beans
8 oz. can tomato sauce (I only use 1/2 of the can)
2 medium to large raw onions
3 teaspoons finely-chopped canned (bottled) garlic
6 cups water (total)
4 tablespoons chili powder (I use 1 tablespoon of each of 4 different brands to get a nice blend.)
1 teaspoon cumin
1/4 cup brown sugar
In a *large* pot mix the 4 cans pinto beans, 1 can of refried beans, and 1/2 can tomato sauce. Add two cups water, stir, and put the pot on the stove over low heat. Keep stirring this mixture every few minutes. Meanwhile, in a deep skillet, brown the ground beef until crumbly (to your preferred size). Drain off any excess fat, but if you are using very lean beef, you won’t need to do this. Use a small electric kitchen chopper to chop the 2 onions to a nice size. You will need to peel, wash, and quarter them first. Add the 2 chopped onions, 2 teaspoons chopped garlic, 4 tablespoons chili powder and 1 teaspoon cumin to the skillet of ground beef. Cook over low heat for5 to 10 minutes, stirring occasionally. Now, pour the ground beef mixture into the bean mixture. Add 1/4 cup brown sugar and 2 more cups water to the chili mixture, and cook it over low heat for approximately 4 hours, stirring occasionally. Check the chili after about 2 hours of cooking, and you will probably need to add about 2 more cups of water to maintain the consistency (6 cups of water total). (If you are not able to stay home and babysit this chili, combine it in a crock pot, omit 2 of the cups of water, cover and cook on low for 6 to 8 hours.) Taste the chili after about 2 hours of cooking to see if you want to adjust the flavor. You can add more of any of the ingredients, but in my taste test of this recipe, I left everything exactly as listed. I hope you will give this chili a chance–In my opinion it’s worth it!
Note: This recipe makes a lot of chili. If you don’t need all of it, you may freeze the leftover amount in a freezer container, and then get it out later, put it in a sauce pan along with some hot water, and cook until hot and bubbly–it’s just as good as the first time!
Duration : 0:10:9
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May 19th, 2010 at 3:33 pm
Shouldn’t the beans …
Shouldn’t the beans be drained?
May 19th, 2010 at 3:33 pm
Thanks! I have …
Thanks! I have refined this chili over a period of 40 years! This is the way my family loves it!
–Betty
May 19th, 2010 at 3:33 pm
i love this
i love this
May 19th, 2010 at 3:33 pm
You are very …
You are very welcome for the chili recipe! I hope you like it! Yes, I will be 61 on December 15, so I am old enough to be married 40 years, come January! Thanks for your comment!
–Betty
May 19th, 2010 at 3:33 pm
Thanx for the …
Thanx for the recipie! I luv chili!
OMG on a side note you look really young to have been married for such a great long time!
May 19th, 2010 at 3:33 pm
Thanks for the kind …
Thanks for the kind comment!
–Betty
May 19th, 2010 at 3:33 pm
Cook it on low.
– …
Cook it on low.
–Betty
May 19th, 2010 at 3:33 pm
Thanks for your …
Thanks for your nice comment! I just got it today..I don’t know why it was late! You’ve probably already made this, but I would suggest your mash the beans to make it thicker. If necessary, you can mix cornstarch or flour with water and thicken it that way. The addition of beer sounds good! Thanks for your lovely comment!
–Betty
May 19th, 2010 at 3:33 pm
@bettyskitchen You …
@bettyskitchen You have got to be kidding me… you go, girl!
May 19th, 2010 at 3:33 pm
One thing you can …
One thing you can do to make chili with bean thicker is to mash the beans. Also, you can put in a can or so of refried beans, and add some more spice. It should work well!
–Betty
May 19th, 2010 at 3:33 pm
Im trying this …
Im trying this recipe today only differant i added beer…what can you add to make this liquid thicker if you added to much water ….thanks…i use to live in austin tx…love this video Betty 5 Stars!
May 19th, 2010 at 3:33 pm
No, I was 21! Our …
No, I was 21! Our 40th wedding anniversary will be January 23! I will be having my 61st birthday in December. Time really does fly! Thanks for the compliment!
–Betty
May 19th, 2010 at 3:33 pm
This recipe has …
This recipe has been adapted over a 40-year period to satisfy the taste of my family! I hope you enjoy it! Thanks for the lovely comments!
–Betty
May 19th, 2010 at 3:33 pm
Of all the chili …
Of all the chili recipes I found on youtube, ur chili recipe is the most methodical, yet simple to make and makes the most sense ingredient wise! I agree that too much tomato sauce can be overpowering.
I also used to make chili w/ everything thrown in 1 pot w/ only 1 brand of chili powder. Now, I realized why my chili was always inconsistent and a mess. Thx 4 sharing this great family recipe, Betty.
May 19th, 2010 at 3:33 pm
Betty, you must …
Betty, you must have married your husband when you were about 2 years old! You look absolutely fantastic! Chilli looks wonderful too! I’m going to make this for my husband next week.
May 19th, 2010 at 3:33 pm
This is a good …
This is a good recipe to start with. You will really like chili! Thanks for commenting!
–Betty
May 19th, 2010 at 3:33 pm
relly want to try …
relly want to try your chili cuz i never had a chili befor its very sad beacuse i don’t come from western or mexico playses i’m at asia..-_-”
May 19th, 2010 at 3:33 pm
Cook it on low, and …
Cook it on low, and stir it occasionally. If you’re not available to stir it, it can be cooked in a crock pot with no stirring. Good luck–I hope it turns out great!
–Betty
May 19th, 2010 at 3:33 pm
Thank s for the …
Thank s for the Recipe, Betty, Four hours of cooking on what Med or low? Please let me know.
May 19th, 2010 at 3:33 pm
You’re very welcome …
You’re very welcome! Thanks for your kind comment.
–Betty
May 19th, 2010 at 3:33 pm
ive been looking …
ive been looking for a really good chilli recipe for a long time, this one is the best ive seen by far! thanks so much Betty!! : ) x