Real Recipes From Real Home Cooks ®

indian style chili

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

This recipe was given to me by Donata my friend in New Mexico, who gave this recipe to me when I lived there in the 60's. It is a very spicy but tasty chili. I hope you like it as much as she does, me, not so much as I don't like spicy that much(don't tell her though). I tone it down quite a bit when I make it for me...but you may like the original -so here it is.

(2 ratings)
yield 16 hearty servings
prep time 25 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For indian style chili

  • 2 Tbsp
    bacon grease
  • 1 lg
    sweet onion, diced
  • 4 Tbsp
    minced garlic
  • 1 lb
    ground pork
  • 1 lb
    ground beef
  • 28 oz
    can crushed tomatoes
  • 28 oz
    can diced tomatoes, with basil
  • 12 oz
    jar salsa, you choose the heat
  • 15 oz
    black beans,undrained
  • 2 can
    (15 oz. each) hominy, drained
  • 2 can
    (15 oz. each) dark red kidney beans, undrained
  • 1 c
    solid pumpkin puree
  • 1 sm
    can creamed corn
  • 2/3 c
    creamy peanut butter
  • 1 pkg
    chili seasoning ( i use mccormick's), your choose the heat
  • 1 md
    each of bell peppers ,red, green and yellow, diced
  • 1 c
    frozen corn kernels
  • salt and pepper to taste

How To Make indian style chili

  • 1
    In a very large soup pot add the bacon grease and cook the onions and garlic, until onions are translucent. Add pork and beef; cook and scramble until browned and cooked through,Remove from heat ; drain excess grease, over a metal strainer.
  • 2
    Return mixture to pot and burner. Cook over medium high heat and add remaining ingredients, except the peppers and whole corn. Bring to a boil, then reduce heat to low and simmer for 45 minutes. Add the peppers and the whole corn and simmer for about 30-45 minutes; or until as thick as you like it. Makes about 16 servings . This chili freezes well.