Home ยป 4th Annual Chili Contest: Entry #4 – Laura’s Chili + Weekly Menu

4th Annual Chili Contest: Entry #4 – Laura’s Chili + Weekly Menu


Mr. P and I both took off on Friday so we could spend a long weekend visiting his family in central Illinois. As we were driving down on Thursday evening, I had my laptop powered up and I was making use of the 3 idle hours as a passenger by working on the cookbook, editing picture, and so on.

Every few minutes Mr. Prevention would interrupt my train of thought with some random comment. Usually about food.


“I want Papa Dels pizza. And bread sticks” he said. Pause.

::type type type::

“…and a margarita from Dos…” he continued. Pause.

::type type type::

“…and Custard Cup…” Pause.

::type type type::

“….oh, and some apple orchard donuts. I think that’s it.” he completed.


It’s crazy to think how people associate certain places and events with certain foods, or how much certain foods mean to your personal traditions. As a central Illinois native, Mr. Prevention certainly has his list of must-haves when he’s back home.

Similarly, college football is simply not college football to me without chili…even when it’s 80 degrees in October as it has been. College football and Saturdays means chili, football, and probably a cold beer, too. It’s a tradition I’m rather fond of and as the 4th Annual Chili Contest rolls on, here’s another fabulous chili recipe to share with you. This traditional chili was perfectly spicy and for my oh-so-nostalgic other half, it definitely hit the spot.


Laura's Chili
Prep time: 
Cook time: 
Total time: 
Serves: 7
Traditional chili with lots of beans and just the right amount of heat!
  • 1 tsp olive oil
  • 1 lb ground beef (92% lean)
  • 1 package mild chili seasoning
  • 1 (6 oz) can tomato juice
  • 2 (14 oz) cans no salt added diced tomatoes with green chiles
  • 1 (14 oz) can chili beans in chili sauce
  • 1 (15 oz) can light red kidney beans, drained and rinsed
  • 1 (15 oz) can dark kidney beans, drained and rinsed
  • 1 (15 oz) can pork and beans
  1. Heat olive oil in a large pot over medium-high heat. Once hot, add the ground beef and cook, breaking up with a wooden spoon until no longer pink, about 5-6 minutes. Drain fat, if needed.
  2. Add chili seasoning, mix well, add the tomato juice, bring to a boil. Reduce heat to a simmer and add the remaining ingredients. Cook on low for 4-6 hours, stirring occasionally. Alternately, transfer the beef and all remaining ingredients to a crock pot and cook on low for 6 hours. Serve hot.
Recipe created and submitted by Laura F.
Nutrition Information
Serving size: 1½ cups Calories: 353 Fat: 7.7 Carbohydrates: 49.6 Sugar: 11.0 Sodium: 763 Fiber: 15.0 Protein: 26.1 Cholesterol: 37.0

 Weekly Menu: October 13th – 17th

Heading back to Michigan today 🙂 It has been a good, long weekend!

Be well,


Share With Your Friends!


  1. Biz
    October 13, 2013 / 3:46 pm

    Glad you got a relaxing weekend! Yep, every time I go back East the first thing I want my Aunt to make is her North Carolina pulled pork, it isn’t a true visit without it!

  2. Anne Marie@New Weigh of Life
    October 14, 2013 / 10:18 am

    So happy that your weekend was relaxing! Hope you have a great week!

  3. Shelly
    October 14, 2013 / 7:57 pm

    I live in central Illinois and have to agree with your husband about those apple orchard donuts! So delicious!

  4. Julie
    October 22, 2013 / 8:55 am

    Curious-why do you take the time to cook the ground beef first if you’re going to simmer it on low for 4 to 6 hours? Wouldn’t the ground beef cook during the simmering or crock pot cooking?

    • Nicole, RD
      October 22, 2013 / 9:15 am

      If you don’t brown the meat first, the texture can get pretty mushy. Definitely don’t have to brown it first, though!

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