Bradston Chili

Sunday, September 21st, 2014


  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 lb. package of hamburger
  • 2-3 tbsp. of chili powder
  • ½ tsp of oregano
  • 1 tsp of freshly ground cumin
  • 1 tsp of ground pepper
  • 1 tsp of salt
  • 2 whole green chilies
  • 2 finely sliced green chilies
  • 2 cans of pinto beans
  • 1 can of beef broth
  • 8 ounce can of tomato sauce
  • 2 tablespoons of olive oil


  1. Add oil to pot and add 2 whole green chills to infuse oil with chili flavor.
  2. Add chopped onion, garlic and sauté for about 10 minutes until onions are soft.
  3. Add dry spices.
  4. Fry hamburger in skillet, crumble, and add to chili pot.
  5. Add the beef broth, pinto beans, and tomato sauce. Simmer for about an hour.
  6. Thin out with water if desired.
  7. Serve over white rice and top with grated cheddar.
  8. A side of cold, finely shredded iceberg lettuce makes a good contrast with the hot chili.

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