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
  • 1 tsp of oregano
  • 2 tsp of freshly ground cumin
  • 2 tsp of ground pepper
  • 1 tsp of salt
  • 1 finely sliced serrano chili
  • 2 cans of pinto beans
  • 1 can of beef broth
  • 1 15 ounce can of diced tomatoes whirled in food processor
  • 2 tablespoons of olive oil


  1. Add oil to pot.
  2. Add chopped onion, garlic, and chilies 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 (including liquid), and tomatoes. Simmer for about an hour.
  6. Thin out with water if desired.
  7. Serve over rice and top with grated cheddar and/or sour cream.
  8. A side of cold, finely shredded iceberg lettuce with green goddess dressing makes a good contrast with the hot chili.

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