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Susan Klein


9 cups



MacGourmet downloadChili. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com


Keep a container of this hearty fare in your freezer for quick and satisfying meals.


  • 2 large garlic cloves, peeled
  • 2 large onions, 10 oz. total
  • 2 tbsp oil
  • 2 lbs lean beef chuck, cut into 1-inch cubes
  • 28 oz can whole tomatoes, including the juice
  • 6 oz can tomato paste
  • 3 cups beef broth
  • 2 15 ounce cans red kidney beans, drained and rinsed
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tbsp salt
  • ¼ tsp pepper, freshly ground


Metal blade:
With the machine running, mince the garlic by dropping it through the feed tube. Mince one onion by turning the machine on and off. Heat the oil in a large stainless steel saucepan and add the onions and garlic. Mince the remaining onion and add it to the pan; saute the mixture over medium high heat 10 minutes. Chop the meat in batches to medium coarseness by turning the machine on and off. Add it to the pan and brown it for 10 minutes. Pour the juice from the tomatoes into the pan.

Metal blade or french fry disc:
Coarsely chop the tomatoes by turning the machine on and off about 5 times if you are using the metal blade, or by applying light pressure with the French Fry disc. Add them to the pan with all the remaining ingredients, and simmer the chili uncovered for 1 hour. Correct the seasoning and add water if the chili becomes too thick.

Makes about 9 cups.


Note: If you find the texture of whole kidney beans objectionable, use the metal blade to chop them to the desired texture before adding them to the meat.


cuisinart garlic onions tomatoes canned kidney beans red chili powder chuck beef cumin