Red Chili

Yield: 6 servings

When you don’t want it fancy and you just want it good – turn to this recipe. It’s quick – definitely week night fare. It’s also delicious served as a Chili Mac, over whole wheat spaghetti, topped with cheddar cheese and chopped onions.


  • 1 pound ground pork
  • 1 pound ground beef
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • 2 tablespoons flour
  • 1 15-ounce can black beans, rinsed and drained
  • ¼ teaspoon sriracha sauce (optional)


  • In a soup pot over medium-high heat, brown the ground beef and pork until crumbly and cooked through. Add the chili powder, garlic powder, salt, cumin and cinnamon. Stir to combine for about 1 minute.
  • With a spatula, push the beef and pork to one side of the pan, letting the juices gather on the other side. Add the flour to the liquid and use a whisk to combine it with the juices. Try to get rid of any clumps of flour.
  • Add 2 cups of water and the black beans. Simmer to thicken, for about 10 minutes. Add sriracha sauce for a little heat, or tabasco if you like. Enjoy!


One Response to Red Chili

  1. Susan Putnam Christiansen November 28, 2012 at 2:55 pm #

    Rainy, rainy weather for the Bay Area for a few days, Kris. This will be just perfect!
    Your GYYummy site is a great source, especially for “older cooks like me” who value simplicity and
    variation from the tried&true path. Hope you all had a great Thanksgiving. We were in SF with Suzanne’s
    family and 2 smaller turkeys for 17 guests, baked in bags with vegetables. Super good. Our family raw
    cranberry sauce (+ apples and oranges) was a contribution.

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