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West’s Best Chili


2 cups dry pinto or red beans*
1 pound meat**
1 small onion chopped, or 2-3 tablespoons dried onion
2 cans (8 oz.) tomato sauce
1 can (15 oz.) canned tomatoes
1 teaspoon salt
2 Tablespoons chili powder
1 can (7 oz.) chopped green chilies
hot sauce (optional)
grated cheese


* Four cups cooked or canned beans may replace this step. Sort and wash beans. Cover well with cold water, place in refrigerator and soak over night. Drain soaking liquid, cover well with fresh water, cover with a lid, bring to a boil, reduce heat and cook approximately 2-3 hours or until tender (do not allow beans to boil dry – if additional water is needed during cooking process, add boiling water).

Cut meat into bite size pieces, if necessary**. Brown meat with chopped onion. Add meat, onion, tomato sauce, tomatoes, salt, and chili powder to beans. Add additional water, if necessary, to create desired consistency (if beans have too much liquid, leave lid off and simmer beans down to desired consistency). Bring to a boil, reduce heat and simmer 30 minutes. Stir in green chilies. Season to taste with salt, pepper, and hot sauce. Serve hot with grated cheese on top and with a glass of cold milk.

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