Monday, November 30, 2009

Sara's Chili

This is my own "made up" recipe for chili. I am not a fan of chunky tomatoes so I concocted this recipe that gets plenty of flavor from the beans and the spices.

Start by browning the beef and onions over medium heat.

When the meat is fully cooked, remove from the heat and drain, if necessary. Then add the tomato soup and the baked beans,

the chili beans,

chili powder,


and cayenne.

The measurements I've given for the spices are all starting points - I tend to use more cause I like chili to have a bit of a kick. I also use "medium" chili beans - if you want a milder version, pick up the "mild." They also come in "hot" for those of you who are really brave!

Return the chili to medium heat and cook, stirring occasionally, until heated through.

I love serving chili with a dollop of sour cream, a sprinkle of shredded cheese, and warm cornbread muffins.

There are more bean recipes at the Ultimate Recipe Swap. Get more inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesday, Tasty Tuesdays and Tuesdays at the Table.

Sara's Chili

1 lb. lean ground beef
1 small onion, chopped
1 can tomato soup
1 - 16 oz. can chili beans (I prefer Bush's)
1 - 28 oz. can baked beans (I prefer Bush's)
3/4 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne
sour cream and shredded cheese for garnish

Brown beef and onion over medium heat until cooked through; remove from heat and drain if necessary. Add the soup and beans and spices; stir well. Return to heat and cook, stirring occasionally, until heated through. Top each bowl with dollops of sour cream and sprinkle with shredded cheese.


  1. Looks yummy and sounds easy to make, too! I just made chili on Sunday. I love it in the winter.

  2. EASY!!! recipe sounds YUMMY!!! also.

  3. Looks great, Sara. My chili recipe usually ends up being however I make it on that particular day:) I sometimes use picante vegetable juice in it because I don't like chunky tomatoes either. Lately I have taken to using my immersion blender; we love the texture. Rarely do I use beans in mine. Perhaps we could publish a 1.001 Ways to Make Chili cookbook??? Hope to see you at Crock Pot Wednesday this week.

  4. I have never seen a chili recipe with baked beans before. I'm intregued! :-)

  5. *ahem*

    Chili. One of my great loves. Did you know that in Texas.. true Texas Chili is not allowed to have beans :-)

    I love the small hunks of roasted, simmered tomatoes in my chili but, this does sound good!
    Cumin, Cumin and more cumin.

    I love chili topped with sour cream, cheese and diced onions... next.. over fritos with cheese, onions and sour cream ;-)

    then.. on a burger :-) with melted cheese and jalapenos ;-0

    Yes, I love chili! ;-) Great recipe.


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