Casey’s Chile

4.00 avg. rating (78% score) - 2 votes

Casey’s Chile

This is a chile recipe developed and refined by me over many years. It is not harsh nor otherwise unkind but tangy and with some authority. I prefer to use canned baked beans rather than kidney beans. For this reason the beans should be added toward the end of the cooking cycle.

Yield: 6-8 servings


  • 2 lbs. of lean chuck (ground)
  • 1 medium onion, minced
  • 1/8 cup minced jalapeno peppers
  • 1 fresh green pepper
  • 1 Tbsp. salt
  • 1 Tbsp. Coleman's mustard
  • 1/2 Tbsp. chili powder
  • 1 Tsp. cumin
  • 2 Tsp. powdered garlic
  • 2 lbs. crushed tomatoes
  • 1 lb. baked beans


In a skillet, saute meat, onion and pepper over medium heat. Mix dry ingredients together and add to meat; cook, stirring frequently, until meat is browned.
Put into stock pot and add crushed tomatoes.
Cook slowly over low heat until peppers and onions break down (4-8 hours) - stir occasionally.
Add beer if concoction becomes dry (depends on meat).
Add beans just before serving.
  • Anonymous

    I prefer using fresh garlic and adding a bit of parmesan cheese about 15 minutes before serving. But still a great recipe!


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