Chili with Kidney, Lima and Black Beans

By | April 26, 2008

As designation exams loom, I’ve come to appreciate the convenience of one pot stews that you can just set and forget. Leftovers store well and not much is lost in the way of texture or flavour when you reheat things. These types of dishes usually freeze well too.

Here’s my take on chili. The brown sugar helps to balance the acidity of the tomatoes while providing a contrast for the hot sauce. Don’t get too caught up in the exact measurements of the ingredients as I was mostly guesstimating anyways.


1 kg ground meat (pork, chicken, beef, turkey, alligator, dinosaur, etc)
7 cups dried beans of your choosing. I used 3 cups kidney, 3 cups pinto and 1 cup black beans.
1 cup bbq sauce
680ml tomato sauce
4 tomatoes chopped
Couple cloves of garlic chopped
One Onion chopped
1.5 cups brown sugar
3 cups water
Hot Sauce (I used Dave’s Insanity Sauce)

In a pot, brown the meat and chopped up onions and garlic. Once the meat is somewhat cooked, add in all the other ingredients except the water and hot sauce. Give the mixture a good stir.

Now add water until the liquid level is about 1/2″ above that of the other ingredients. For me, this was about 3 cups of water though your luck may vary.

Cover the pot and put in the oven at 350 degrees for 3-4 hours depending on how well cooked you like your beans. Alternately, you can do this in a slow cooker as well.

For final flavouring, mix in the hot sauce. I used about a tablespoon of Dave’s Insanity Sauce to give the chili a nice kick.

Those “chips” you see in the picture above are really easy to make. Simply cut up a tortilla shell into wedges, brush with a little oil and broil in the oven for about 2-3 minutes in a convection oven. If not, then it’ll probably take about 4-6 minutes.

8 thoughts on “Chili with Kidney, Lima and Black Beans

  1. chiff0nade

    Now, I LOVE your blog (if I was smart enough, I would set up a food blog, but I have to settle for MySpace). BUT, there are a few problems with your chili:

    1) If I put beans in my boyfriend’s (Big Bear) chili, he would beat me until I had to go the hospital … again.

    2) You know full well that we don’t have any dinosaurs here in Clearwater, Florida (except maybe the 437-pound “Big Bear” … see his photo with his ROYAL CROWN on my website).

    3) They do NOT put convection ovens in repossessed trailer houses.

    SOOoo, I cannot try your recipe at this time. But I promise that I will as soon as I can get BACK to my hometown in Brooklyn where I was a PROFESSIONAL CHEF (who graduated from Peter Kump’s culinary School).

    I am going to alert SteamyKitchen’s Jaden Hare about your recipe because I think she should feature it on our column in our newspaper the Tampa Tribune, which she owns.

  2. grace

    beans, beans, good for the heart…

    in my humble opinion, chili isn’t chili without beans, and there’s no shortage in this recipe. i love it.

  3. Nick

    Excellent looking chili. I love bean chili especially with homemade chips. I spray corn tortillas with cooking spray and sprinkle liberally with salt, cut into 8 and bake @ 400 for 10 minutes and they come out perfect every time!

    Great picture by the way, really shows off the texture!

    The Peanut Butter Boy

  4. Pingback: Chili Breakfast Wrap | Green Avocado - Eats from Vancouver, Japan, Vietnam and more

  5. Coffee and Vanilla

    They look delicious!
    I still did not install thickbox but I have gravatars on my site now 😉
    My better half is concentrating on our business website right now… we are rebuilding it finally after almost two years, my blog will be next.

    Have a nice day, Margot


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