Chef Al's Homemade Chili


Soup, Chili & Stew
Chef Al's Homemade Chili

Primary Media

Bowl of Chili

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Recipe Data


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    Servings and Ingredients

    Serves 12
    1 lbs. kidney beans
    3 beef bouillon cubes
    2 ½ qt. water
    2 medium tomatoes
    1 small onion
    1 green bell pepper, diced
    1 red bell pepper, diced
    1 tbsp. diced garlic
    1 tsp. basil
    2 tbsp. olive oil
    4 tbsp. chili powder
    2 tbsp. ground cumin
    1 tbsp. paprika
    ½ c. tomato paste
    1 tbsp. salt
    1 lbs. cooked ground beef*
    1 c. honey
    ½ c. packed brown sugar


    1. In a 3-quart stock pot, combine beans, bouillon cubes and water. Boil until beans are tender; set aside.
    2. Saute tomatoes, peppers, garlic and basil in olive oil for 3 minutes over medium heat.
    3. Add chili powder, cumin, paprika, tomato paste and salt to tomato mixture. Cook on low heat for 2 minutes.
    4. Add tomato mixture to beans; add ground beef, honey and brown sugar. Simmer for 35 minutes or until thickened, stirring occasionally.
    5. *Substitute ground bison, venison, turkey or chicken in place of ground beef.

    Nutrition facts


    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 35mg
    • Sodium: 880mg
    • Total Carbohydrates: 60g
    • Protein: 21g

    Daily Values

    Vitamin A 35%
    Vitamin C 50%
    Iron 30%
    Calcium 6%

    Recipe Source:

    Chef Al, Hy-Vee Seasons Fall 2007.