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Camellia Brand
2 bowls of Old Fashioned Chili with Beans next to a pakcage of camellia brand red kidneys
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Old-Fashioned Chili with Beans

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Ingredients:

  • 1 (1-pound) package Camellia Brand Red Kidney Beans, rinsed and sorted
  • 1 tablespoon olive oil
  • 2 pounds ground beef (80/20)
  • 2 cups chopped yellow onion
  • 2 cups chopped green bell pepper
  • 1 jalapeño pepper, seeded and diced
  • 5 cloves garlic, minced
  • 4 cups beef broth
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
  • 3 (15-ounce) cans tomato sauce
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons kosher salt
  • 1 tablespoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoons ground black pepper
  • Fresh cilantro leaves, for garnish
  • Sour cream, for garnish
  • Cheddar cheese, shredded, for garnish
  • Cornbread, to serve
Total time:
10 hours, 30 minutes
Prep time:
8 hours
Cook time:
2 hours, 30 minutes
Yield:
12 (1 1/2- cup)

Directions:

  1. In a large Dutch oven, add beans and cover with 2 inches water. Cover and let stand at room temperature overnight. Drain and rinse beans. Wipe Dutch oven dry.
  2. Place oil in Dutch oven and heat over medium-high heat. Add beef; cook until browned, 10 to 12 minutes. Using a slotted spoon, remove beef from pot and let drain on paper towels. Add onion, bell pepper, jalapeño and garlic; cook until vegetables are just tender, about 9 minutes. Return beef to pot. Add broth, beans, tomatoes, tomato sauce, tomato paste, chili powder, salt, cumin, garlic powder, onion powder, paprika, and black pepper; cover with lid, slightly tilted to vent, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until beans are tender and liquid has slightly reduced, about 2 hours.
  3. Garnish with cilantro, sour cream and cheese and serve with cornbread. Leftover chili can be frozen for up to 3 months.