Serves a Crowd

Spicy Soupy Chili

April  9, 2023
0 Ratings
Photo by WalpurgisEve
  • Prep time 15 minutes
  • Cook time 2 hours 30 minutes
  • makes a lot
Author Notes

I have always like my chili an bit soupy and not dry like most. So here is my recipe It does make a lot, I use a 12 quart stock pot.
Addition notes on the recipe:
•I like a spicy chili, so adding as much franks as I do is entirely optional.
•I also like a soupy chili, so adding the bean water back is also an optional step if you prefer a chunkier chili, you can also drain off a bit more as well. I heavily recommend to save the bean water to use later this way it doesn't water down the chili by just adding water. (A mistake I learned from XD)
•I do adjust the herbs slightly when cooking to taste to meet the flavor that I am looking for at the time of cooking. No pot I make is ever the same, but all roughly follow this bare bones recipe.
•Additional spices I add based on mood are; tajin, slap ya mama, and maybe a little msg.

What You'll Need
  • 3 cups dry pinto beans
  • 2 1/2 pounds lean ground beef (preferably ground sirloin)
  • 1/2 cup dried chopped onion flakes
  • 1 tablespoon mince garlic (jar is fine)
  • 7 cups tomato sauce
  • 1 cup chili powder (dark recommended)
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3 tablespoons ketchup
  • 3 tablespoons ranch dressing
  • 3 tablespoons dried parsley
  • 1/2 cup franks red hot
  1. Wash and cook the beans in clear water until tender. Drain until there is 1/2 - 3/4 inch of bean juice on top of the beans in the pot, just enough to cover. Reserve the drained bean juice for use later.
  2. Brown hamburger in a pan with chopped onion flakes and minced garlic. Drain grease once hamburger is cooked through
  3. Combine the hamburger and beans in your pot and add the remaining ingredients one at a time until thoroughly combined. At this time, you can add some of the bean juice back to the pot to get the desired consistency. I normally add between 1-2 cups.
  4. Bring the pot to a simmer and serve hot in a bowl with a little cheese and dollop of sour cream

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