Misty Chili with Beans
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Soups Warm up with a hearty pot of Misty Chili with Beans, featuring seasoned ground beef, tender vegetables, and kidney beans simmered to rich perfection. This comforting classic delivers deep, savory flavors with just the right touch of spice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 6 Servings |
🔪 Key Equipment
- Large pot
- Dutch oven
- Wooden spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 pounds | Ground Beef | None |
| 2 | Onions | Chopped |
| 1 stalk | Celery | Chopped |
| 1 large clove | Garlic | Chopped |
| 1 (19 ounce) can | Kidney Beans | Undrained |
| 1 can | Tomato Soup | Undiluted |
| 1/2 cup | Water | None |
| 2 tablespoons | Chili Powder | None |
| 1 teaspoon | Salt | None |
| 1/2 teaspoon | Cumin | None |
| 1/2 teaspoon | Pepper | None |
| 3 drops | Hot Sauce | None |
Instructions
Step 1: Brown the Aromatics and Meat
- In a large pot or Dutch oven, brown the 1 1/2 pounds ground beef, 2 chopped onions, 1 stalk chopped celery, and 1 large clove chopped garlic until the meat is fully browned and aromatic.
Step 2: Combine and Simmer
- Add the 1 (19 ounce) can undrained kidney beans, 1 can undiluted tomato soup, 1/2 cup water, 2 tablespoons chili powder, 1 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon pepper, and 3 drops hot sauce.
- Stir to combine thoroughly.
- Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for 1 hour, stirring frequently until thick and flavorful.
💡 Make-Ahead & Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Original Recipe Scan
