Sunday, February 7, 2010

in the pot: 'dump chili' for Superbowl Sunday (with a vegetarian option)


1/2 lb ground beef (more or less- the amount really doesn't matter since the beef is not the 'base' of this chili)
2 med. onions, chopped

1 green pepper, chopped
1 lg can salt-free diced tomatoes
1 lg can tomato paste
1 lg can red kidney beans
1 lg can white kidney beans
2 cans brown beans in tomato sauce
2 cans whole button mushrooms
chili powder (I use about 1/4 cup- adjust to taste)
choice of liquid if necessary


~ fry up ground beef and onions until meat is no longer pink; drain

~ dump meat into large pot along with remaining ingredients

~ give pot a good stir; if mixture looks dry, add 1/2 bottle of beer OR a cup of water

~ leave simmering (occasionally checking that nothing is sticking to the bottom of the pot- add more liquid as necessary) for anywhere from 2-6 hours (it will taste better the longer it simmers)

~ serve as part of a 'chili bar' with a selection of toppings (sour cream, shredded cheese, etc.) and buttered whole wheat kaiser buns


~ this can be a super simple (and very hearty) vegetarian dish- omit the ground beef and add the chopped onion to the other ingredients


  1. I'm wondering about the "brown beans in tomato sauce". Are these pinto beans? If so, I've never seen pinto beans canned in tomato sauce.

    Would ordinary pork n beans work as a substitute? Or maybe two cans of pintos drained plus two cans of tomato sauce?


  2. The brown beans we buy are just pork and beans without the pork :) We have also used leftover baked beans when we had them (yummy!).

  3. Thanks! Vegetarian Baked Beans should work then.

    Looking forward to giving this recipe a try.

    Now, by large can do you mean 28 oz or so?

  4. A large can of tomatoes is 28oz I think (I'm in Canada, so I'm guessing :). A large can of beans is only about 19oz. A lage can of tomato paste is the same as two of the tiny cans.