Return to Content

Chandler Chili

Chandler Chili
0 votes, 0.00 avg. rating (0% score)

Yield: Makes 6 quarts.

Freezes beautifully and tastes even better the second time around. Experiment with the amounts of ingredients to find the combination that appeals most to your family.


  • 1/2 pound dry pinto beans
  • 6 cups canned stewed tomatoes
  • 1 pound green peppers, chopped
  • 1-1/2 pounds onions, chopped
  • 1-1/2 tablespoons oil
  • 2 garlic cloves, crushed
  • 1/2 cup butter
  • 2-1/2 pounds coarsely ground chuck
  • 1 pound coarsely ground pork
  • 1/3 cup chili powder
  • 1 tablespoon salt (or to taste)
  • 1-1/2 teaspoons pepper


Pick over beans and wash them. Soak overnight covered with 2 inches of water. Simmer covered in water until tender. Add tomatoes and continue to simmer. Sauté green peppers and onions in oil. Add garlic and transfer to the pot with the beans. Melt butter in a large frying pan and sauté meats. Drain fat and add chili powder, salt, and pepper. Transfer to the pot with the beans. Simmer for 1-1/2 hours, covered.
Updated Thursday, November 8th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111