We’re from Ohio. We eat beans in our chili. We are okay with that.
Yet again, we have a recipe with next to no measurements, just parts. I’m going to assume that one “batch” meant 1 1/2 pounds total of meat. In that case, I’d use one onion, one bell pepper, one 14 oz can of tomatoes, one can of beans, and 3-4 tablespoons of chili powder. Everything else is up to you, but watch the salt — beef base and celery salt will salt this up plenty. Also, though it may seem a little odd, the dried onion has a place: it intensifies the onion taste, and should not be skipped. I go with about a tablespoon per batch.
I have never added the parsley or chives to my chili. Papo would have meant the dried stuff, which have little flavor. You can probably skip these two ingredients, but it’s up to you.
- 2 parts lean ground beef
- 1 part sausage
- Onion, chopped
- Green bell pepper, chopped
- Jalapeno, chopped
- Garlic, minced
- Beef base
- Pepper
- Celery salt
- Dried onion
- Chili powder
- Canned diced tomatoes
- Salt, parsley, and chives
- Red kidney beans, rinsed and well drained
- Brown the beef, sausage, onions, and green pepper. Add all other ingredients through the tomatoes and simmer for 1 hour.
- Adjust seasoning. Add beans and bring chili to a boil, until the beans are heated through.
- Serve with chopped red onion, sour cream, and shredded cheddar cheese. Especially good with cornbread.