Katie's Chili

Is there anything more comforting on a cold winter night than a bowl of chili?

I have been making chili forever and have never thought of sharing my recipe on here. I guess I have thought of it as one of those things everybody knows how to make. It seems like every family has their own recipe and they rarely stray from the security of their chili. If you fit into that category, it's ok, you don't need to try mine, but there may be a chili newbie out there.

As I have mentioned before, I married at 20 years of age and I knew NoThInG about cooking.

(Somehow I managed to catch on pretty quickly and I can only think of one meal in the first year that went bad...over floured gravy...but we aren't going to talk about that one today!)

Back to the beginning...I did know how to brown hamburger. I did know how to dice an onion, not efficiently, but I could get the job done. One day I decided I wanted some chili. A friend told me to buy a chili packet and go from there. I didn't know there was such a thing, but decided to try it. The result wasn't something that I would make again...kinda thick and over seasoned. I decided to ask my mom how to make chili since she is the chili lady, but she didn't have an actual recipe and just said a pinch of this and a can or two of that.

Back then I wasn't the least bit comfortable with straying from a recipe...(funny how things change). I made her recipe for a few years until I was more comfortable in the kitchen and decided I needed to revamp it into my own recipe and add some of my favorite tastes. I experimented with making my own recipe...and I have found something we love. I finally wrote the recipe down last week so I could share it with you!

Photo Credit

1 pound hamburger
1 medium onion, diced
1 clove garlic, diced
1 bell pepper (I use yellow), diced
1 cup water
1 6 oz. can tomato paste
2 cans petite diced tomatoes, undrained
1 can hot chili beans, undrained
1 can kidney beans, rinsed and drained
2 cubes beef bullion
1 1/2 Tablespoon chili powder
3/4 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon cumin
salt and pepper to taste
hot sauce to taste

Brown hamburger in a skillet until no longer pink. Drain off all fat. Add to a large pot. Add in all of the other ingredients. Stir to blend. Cover and simmer for 2 hours, stirring occasionally. Remove from heat and serve or refrigerate and serve the next day.

Calico Beans

Calico beans is something that is all new to me and my family. Baked beans have never been my thing, so I rarely made them. The only time I would eat them is when my mom would make them in a bean pot...they cook for hours and would get all thick and the flavors would really mix together. None of this can stuff works for me!


(You have probably noticed that I am kind of picky...at least some would say that I am)


I came across this recipe exactly a year ago as I was making a menu for Daniel's birthday party. I was doing a cookout and couldn't bear to make ordinary baked beans. I tried this recipe for the party and it was an instant hit. I loved them, the family loved them, and everyone asked for the recipe. I will never go back to ordinary beans again. Also, they are even better left over!


Don't be scared off by the amount of onions and variety of beans. I promise it all comes together wonderfully well and you won't have a strong onion flavor!


Saute onions, bacon, and garlic until onions are tender.

Add in brown sugar and cider vinegar.

Bring to a boil. Reduce heat and simmer 20 minutes.

Add in beans and stir. Pour into a greased 3 qt. baking dish and bake at 350 degrees for 1 hour.

As you can see I just baked my beans in the same lovely Le Creuset dish. I love this dish so much...it brings me much joy to bust it out and use it!!!

4 onions, halved and sliced

5 strips bacon, diced

2 cloves garlic, minced

1 cup packed dark brown sugar

1/2 cup cider vinegar

2 cans pork and beans

2 cans butter beans, rinsed and drained

1 can kidney beans, rinsed and drained

Homemade Refried Beans

My eyes have been opened.

My taste buds had mistakenly believed that canned refried beans were actually good.

I loved these homemade refried beans. I LOVED them. I will never turn back to canned thick pasty beans.

I mean it. Never. Ever. Never ever turn back.

Another great thing beans got going for them is their cost effectiveness. I made one big huge crock pot full of beans (a 2 lb. bag). We ate beans and rice for dinner the first night, and that was awesome as well. Then I ate some bean tacos the next day for lunch. Then we had refried beans with our dinner...and then I froze 2 more dinners worth. I know a lot of beans, but they were so good I couldn't resist.

That is a lot of beans for less than $1.50. You would be lucky to get 2 cans of refried beans for that, right?

I kind of feel guilty posting this recipe, because I don't believe there is a true recipe. I don't have exact measurements for you. You can just throw in the spices you like...and make it your own.


Dried pinto beans
Bacon - 4 slices, sliced into small pieces
Salt - to taste...I used about 2 tablespoons
Pepper - to taste
Minced Onion - to taste
Cayenne Pepper/Chili Powder - to taste, if you like a little spice
2 Tablespoons fat (butter, bacon grease, or shortening)

Start by cooking up some pinto beans. You can do it on the stove top or in the crock pot. I added 4 strips of bacon to mine. This gives good flavor. Cook them until they are tender.

I transferred my beans to another pot and added only some of the liquid. You want some liquid with the beans, but not too soupy. I was really scared because at first it seemed like I had added too much liquid, but they ended up just right.

Now it is time to add in your spices. I used salt, pepper, minced onion, cayenne, and chili powder. You can add in whatever you like, I like mine flavorful.

Mash with a potato masher. Mash. Keep mashing....

After some good mashing it is time to add in your fat.

Ok, get back to mashing. Keep mashing until you reach your desired consistency. I promise it is worth the effort...just think of it as you are getting your exercise in?!?

They are ready to eat now...enjoy!

*You could also blend them in the blender. Me...I didn't feel like dirtying the blender, but it is totally up to you. If you opt for the blender just be careful not to puree them too much...chunky is good.

This post is linked to Frugal Fridays at www.lifeasmom.com