Cold Weather Chili

Recipe from Oxmoor House

More From Oxmoor House


  • 1/2 (16-ounce) package dried pinto beans
  • 1 1/2 quarts water
  • 5 (16-ounce) cans whole tomatoes, undrained
  • 2 1/2 pounds lean ground beef
  • 1 pound lean ground pork
  • 3 medium-size green peppers, seeded and chopped
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 1/2 cup chopped fresh parsley
  • 1/3 cup chili powder
  • 1 1/2 teaspoons cumin seeds
  • 2 tablespoons salt
  • 1 1/2 teaspoons pepper


  1. Sort and wash beans; place in a large Dutch oven. Add water; let soak overnight. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until beans are tender. Add tomatoes; cover and simmer 5 minutes.
  2. Sauté meat, green pepper, onion, and garlic in a large skillet 15 minutes or until vegetables are tender. Stir in parsley and chili powder; simmer 15 minutes.
  3. Add meat mixture to Dutch oven; stir in cumin, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour. Uncover and cook over medium heat an additional 30 minutes.
  4. Ladle into a large serving dish or individual soup bowls; serve immediately.
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