Chili with Beans and Beef, Homemade

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 104.5
  • Total Fat: 2.2 g
  • Cholesterol: 16.4 mg
  • Sodium: 206.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 9.0 g

View full nutritional breakdown of Chili with Beans and Beef, Homemade calories by ingredient
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Very tasty homemade chili. Great to freeze for later. Or for a big family ro party. Very tasty homemade chili. Great to freeze for later. Or for a big family ro party.
Number of Servings: 32


    2 lbs lean ground beef
    2 cups black beans
    3 cups pinto beans
    2 cups sweet yellow and sweet peppers small
    3 large onions
    6 Poblano Peppers
    4 Serrano Peppers
    3 Jalapeno Peppers
    4 cups Stewed tomatoes
    6 tbsp chili Powder
    3 tbsp cumin / Coriander leaf
    2 tbsp oregano leaf or powder
    2 tbsp garlic powder


Start with cooking the meat first. While that is cooking. Chop up all the peppers, Onions,de vain the peppers and seeds. Save them to plant later. I have some great peppers from the seeds. They come up fast. After everything is chopped add the onion to the meat. It should be cooked by then. All brown. If you used lean beef there should be hardly any oil left. Add the spices. Then add the chili powder. Add more if you like. I put enough in to make it a dark red through out the meat. Then add the chili peppers. At this point you can add a little olive oil or beer to simmer a bit. So it does not stick to the bottom of the pan. The beer will add a great flavor. 1 can. I did not add this to the recipe. Its optional. Now add the canned stewed tomatoes. Stir everything up and let simmer for about 1 hour. The longer it cooks the better it is. And the next day is even better. On the beans I always use dried organic. They take longer to cook but I then freeze them for later. Also a lot less salt without canned foods.

Serving Size: 32 1 cup serving

Number of Servings: 32

Recipe submitted by SparkPeople user LINNEAR888.

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