Online Recipe Book

Chili 1

6 servings
Prep info
20 min prep + 6 to 8 hrs slow cook + 30 min reduce
Prep time
Not set
Cook time
6 hours, 50 minutes
Time required
6 hours, 50 minutes
Oven preheat
Mains - Misc
slow cook


  • 1 lb ground beef
  • 150 g chopped onion
  • 3 cloves minced garlic
  • 720 g canned chopped tomatoes
  • 170 g tomato paste
  • 4 c cooked beans (a mix of pinto & kidney)
  • 1/2 T chili powder
  • 1 t Salt (Table)
  • 1/4 t ground black pepper
  • 3 T finely chopped parsley (fresh)
  • beef stock (as needed to cover)


Preheat oven to lowest setting.

Get out a big oven-safe pot, four quarts or bigger. Plop the ground beef and the chopped onion into the bottom of the pot and start frying it over medium heat. Break it up into small chunks as you cook it. When it is all the way brown and grey, with not a speck of pink left, drain off the fat. Open up the canned tomatoes and tomato paste. Add their contents to the big pot on the stove.  Add the beans(canned or home cooked), chili powder, salt and pepper (and parsley if you like).  Add enough beef stock to cover everything. 

Stir it all up and bring it to a boil.  Cover, then move pot into the oven to slow cook for 6 to 8 hours (however long you have).

About half an hour before dinner time, remove pot from oven and put back on the stove.  Check for seasonings, and adjust as needed.  Bring to a boil, and cook down if too liquidy.  Boil/simmer as needed until desired consistency is reached, then serve!


Notes from source: To serve, you can ladle this over bowls of hot rice, or you can serve it in soup bowls with big wedges of cornbread.  I usually cook up some dry beans in the morning to put in the chili for supper. To do this measure up about 1-1/2 cups of pinto beans or kidney beans, or a combination. Put them in a big pot on the stove with plenty of water and bring them to a boil. Allow them to boil for a minute or two. Turn off the heat, cover the pot with a lid, and let them sit for at least an hour. After that you simmer them for about an hour or two, watching that they don't run out of water. When they are tender, they are done.  If you decide to use canned beans, use at least two 15 oz cans, better to use 3 or 4 though. I've used pinto and kidney beans most often, but have substituted black beans, northern beans, pork'n'beans, and others as necessary.

SJ Note 1 April 2010: This was good!  To fit our schedule for the day, I rewrote this to slow cook instead of simmer on the stove.  If you don't want to do that, just follow the directions until you bring everything to a boil the first time, and then simmer for 20 minutes to an hour.  I've upped the chopped tomatoes, as I used what I had, and it came out nicely.  And adjust the chili powder amount based on your taste / the strength of your chili powder.