Meat and Bean Red Chili

It’s a football playoffs/Golden Globes double header tonight!  I’m in charge of the food for our little gathering which admittedly leans more toward the grid iron than the red carpet. In honor of the double header there are two kinds of chili:  the Chicken Green Chili from Friday and this red chili made yesterday.

This is a tomato based chili made with ground beef (Thank you, Greenway Beef) and ground pork (Thank you, Ault Family Farm).  The tomatoes and tomato sauce were both canned in my very own kitchen. Throw in some onions, jalapeno, kidney beans, cumin, chili powder, smoked paprika, salt and tabasco and you’re done.  Let it simmer for about 3 hours.  Let it cool.  Refrigerate it and serve it the next day.  Chilis and soups are always better as leftovers!

It worked out that this chili is thick enough to use on nachos too if you’re so inclined. Or in a Frito Pie.  Or over cornbread.  This goes well with cheddar and sour cream on top if you’re inclined to top it.  Whatever you like.  It can also be frozen so feel free to make extra while you’re at it.  I’m kind of hoping for leftovers after tonight! 

Good? Indeed.
Easy? Yep. And versatile too.
Good for company? Chili is always good for a crowd.
Special shopping? Nope. Nothing fancy about this.

Meat and Bean Red Chili


(Consider all amounts approximate. I never measure when I make chili).
1/2 lb ground beef
1/2 lb ground pork
1 onion, chopped
1 jalapeno, seeded and chopped fine
1 quart whole peeled tomatoes
2 C plain tomato sauce
1 T chili powder
1 T cumin
1 1/2 t smoked paprika
1/4 t cayenne (optional)
1 t salt
1 can dark red kidney beans, drained and rinsed
1 can light red kidney beans, drained and rinsed

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