Saturday, January 15, 2011


I can't say enough good things about this chili. It is by far the best I have ever had! I have two versions of this chili one is better than the other but it takes a long time to make. The faster recipe is still very very delicious. This recipe comes from Marlane Hobson.

1lb Ground Beef or *Meat recipe below
1 Onion, Chopped
2  Lawry's Chili Seasoning Packets or whatever brand you can find
2 t  Chili Powder
2 t  Cajon Sesaon Salt or Regular Season Salt
1 Small Can Tomato Paste
2 Small Cans Tomato Sauce
2 Au Jus packets
1 Green Pepper, diced
3 t  Garlic, chopped
5 Cans Pinto Beans, Drained or 
*1 Lb Dried Beans, soaked over night
Enough water to cover beans plus 2 inches

  1. In a very large pot brown meat and onion together or * if using Meat recipe just add shredded meat plus any juice with meat and onion to pot
  2. Add all other ingredients to pot and bring to a boil
  3. Simmer on low for 3 hours stirring every 15 minutes, so beans do not stick to bottom and burn
  4. Serve with cheese, sour cream, and crackers.
  5. You can freeze left overs but they do not retain all of it's flavor, when you reheat it add some hot sauce and brown gravy mix and it will be as good as new.
*Meat Recipe
2-3 lb Pork Loin
2 T Liquid Smoke
1 t Garlic Salt
1 t Onion Salt
2 t Celery Seed
2 t Black Pepper
2 t Worcestershire Sauce
  1. Combine all ingredients except meat together, then rub on meat.
  2. Wrap in a double layer of tin foil and bake in oven  at 275 for 5 hours or place in crock pot on low for 5 hours
  3. Shred, it is now ready for the chili recipe. Be sure to save the juice for the chili


  1. I make this all the time. You and the Pioneer Woman are the sources for most of my dinners. Thanks for sharing!

  2. It is the best chili ever. I just use chilli beans though, because I'm not a fan of kidney beans.