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Linda's IB Kitchen: Chili for a Crowd, Company or a Large Family!

May 24, 2016 08:29PM ● By Paul Spear

Linda's IB Kitchen: Chili for a Crowd, Company or a Large Family!


1 pound of ground beef crumbles and cooked
1/2 of an 16 oz bag (8 oz) dry pinto beans
1/2 of an 16 oz bag (8 oz) dry black beans
1/2 of an 16 oz bag (8 oz) dry green lentils
1 large onion chopped
1 28 oz can whole peeled plum tomatoes, broken up into bite-sized pieces
1 16 oz can of tomato sauce
6 cloves of garlic chopped (or more to taste)
2 Tbsp salt to taste (or more if you like)
3 Tbsp ground black pepper  (or more or less to taste)
1/4 cup New Mexico chili powder, plus another 1/4 cup to add later
1/4 cup cumin powder (or more or less to taste)
2 Tbsp Mexican oregano
2 Tbsp cilantro

Optional:  grated cheese for topping the chili when served
                 green onion slices for topping
                 sour cream for topping
                 El Tapatio hot sauce for topping and extra heat!
                 Fritos corn chips to add crunch!


1.  rinse black beans until water runs clear (to remove black color from chili)
put all beans and lentils in your Crockpot and cover with water to about 2 inches above beans and lentils
2.  add chopped onion, ground beef, tomatoes and tomato sauce
3.  add garlic and spices, stir well 
4.  set Crockpot temperature on low, cover and cook for 6 hours, or while you are at work!
5.  add other half of spices and cook for about 1/2 hour longer to get full flavor
Note:  if the chili is thin or still "watery", mix 1 cup flour with 1 1/2 cups cold water and add to pot while stirring to thicken 

The chili is now ready to serve and top with the optional items if you like.  Scoop into big bowls and savor the taste and wait for compliments!  If you like add a salad and some hot dogs or burgers for an even hardier meal!  Enjoy!  Remember to cook with love and, locally grown fresh items are always best.  Linda
Linda Heath


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