The classic American traditional of chili making begins with kidney beans. Partially cooking our dark red kidney beans and allowing them to rest with provide a more plump meaty texture that still absorbs plenty of flavors from the spices.

Prep time: 20 min

Cook time: 120 min

Total time: 140 min

Chili con Carne
Copyright Recipe © 2016 Woodland Foods


Makes 1 gallon

  • 2 Cups Dark Red Kidney Beans, or OB49

  • 1 Pound Sirloin, cubed

  • 1 Large Yellow Onion, chopped

  • 1 Large Red Bell Pepper, chopped

  • 1 Large Green Bell Pepper, chopped

  • 2 Jalapeño Peppers, seeds removed and chopped

  • 2 Cloves Of Garlic, minced

  • 2 Tablespoons Tomato Paste

  • 2 Tablespoons Flour

  • 1 20 Ounce Can Crushed Tomatoes

  • 2 Cups Beef Broth

  • 1 Tablespoon Chili Powder

  • 1 Tablespoon Ground Cumin

  • 1 Teaspoon Oregano


  1. Rinse and sort the beans. Cover the beans with cold water and bring to a boil. Simmer for 30 minutes and remove; set aside to cool.

  2. Place a heavy bottomed pot or Dutch oven over medium-high heat and add a tablespoon of neutral cooking oil. When the oil shimmers add the cubed steak. Allow the steak to caramelize evenly, tossing it occasionally. When the meat has browned add the vegetables and the spices. Mix the tomato paste with the flour and add that to the pot also. Cook the paste for 2-3 minutes. Drain the beans and them to the pot along with the crushed tomatoes and beef broth. Turn the heat to low and cover.

  3. Simmer for up to 2 hours stirring periodically. Be sure to stir along the bottom of the pot to prevent any burning. If the chili seems too dry add some of the bean water.

  4. Check and adjust seasoning when the chili ready.