We are a house divided when it comes to chili. I am a don’t you dare put beans in my chili kind of person while my husband is the more beans, more better type. I also like a strong kick of chili powder and a nice heat, but James prefers a subtle chili flavor and even more subtle heat. (I’ve shared my homemade chili recipe here.) I asked on my Facebook page a few weeks ago: Chili with Beans or Chili with No Beans? I couldn’t believe the overwhelming response. It was a landslide. Apparently, I am the minority.
Imagine my surprise when my husband made this hearty chili with beans the other night and I ate TWO bowls. I barely eat refried beans with my Mexican food, and I honestly can’t even tell you if I’ve ever eaten a pinto bean before. The texture and spice of this chili are spot on. It’s loaded with protein and fiber, and a delicious meal for a cold winter night. Not to mention it serves a ton! If you don’t plan to eat all of it, freeze some right away for another time. My Mom likes to always keep small batches of chili in the freezer ready to go to add to a meal or throw on some hot dogs.
- 3 lbs round roast
- 2 (15) oz cans Ranch Style Beans
- 2 (16) oz cans Pinto Beans
- 2 (10) oz cans Original Rotel
- 2 (15) oz cans tomato sauce
- 1 onion diced
- 1.5 tbsp chili powder
- Cut the meat into bite sized pieces and trim the fat, if any.
- Cook the meat with the diced onion in a large stock pot until meat is browned and onion are soft; drain.
- Add the remaining ingredients and bring to a boil.
- Cook on low for four hours, or until meat is tender.
This chili was filling all on it’s own, but I’m hoping next time he makes some of my buttermilk cornbread to go with it!