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Friday Feast: Mary’s Chili

October 30, 2009

On Sunday, my very best bud Mary turns 28. She is an awesome cook, a great teacher (I wish I could see her in action!) and an even better friend. She passed along this chili recipe to me, and it’s too good not to share. It takes some time, but it is completely worth it!

Mary’s Chili-Con-Carne (from Liz Taylor)

 Preparation time: 25 minutes

Cook time: beans: overnight; chili: hour thirty-five

Cleanup time: 20 minutes

ingredients for chili


½ pound dry pinto beans
3 28-oz cans tomatoes
1-1/2 tablespoons salad oil
3 chopped green peppers
2 large chopped onions (1.5 pounds)
2 cloves garlic, crushed
½ cup snipped parsley
2 ½ pounds ground beef chuck
1 pound lean ground pork
¼ cup chili powder
1 ½ teaspoon salt
1 ½ teaspoon pepper
1 teaspoon cumin seed 

  • Wash beans and soak overnight in a large kettle in water to cover. 
  • Simmer in same water. 
  • Add tomatoes and simmer 5 minutes more. 
  • Saute green pepper, onion, and garlic in oil.  Add parsley. 
  • Add beef and pork, and brown. 


  • Stir in chili powder and rest of seasonings. 
  • Cook ten minutes. 
  • Add meat mixture to beans and simmer 1 hour.

almost ready

  • Serve over rice or spaghetti. 

Oh so good! And spicy!

5 Comments leave one →
  1. Heather permalink
    October 30, 2009 8:31 am

    Do you HAVE to use dried beans rather than canned beans that don’t have to soak overnight?

  2. October 30, 2009 8:33 am

    I actually used canned beans when I made it, and it did just fine. I adjusted the water used a little bit, but it still was great.

  3. Adam permalink
    November 4, 2009 11:43 pm

    I like the brand of vegies that you used. Did it make it taste any better?


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