- 1-1/4 cups dry lentils (half a pound)
- 4 cups tap water
- 2 tablespoons oil or bacon grease
- 1 to 2 tablespoons dry onions
- 3 beef bouillon cubes
- 15 oz can tomatoes
- 2 teaspoons chili powder
- Dash hot pepper flakes or Tabasco sauce
- 1/4 teaspoon black pepper
Place the lentils and the water in a large pot. Put the pot on the stove and bring it to a boil. Reduce the heat so that the lentils are simmering gently. Cook for 30 minutes. Do not add the other ingredients until after the lentils have cooked. If the lentils begin to get dry, or if their water boils away then add more water. You want the lentils to remain juicy while they cook. When your 30 minutes are up, add all of the remaining ingredients. Simmer the chili for 15 to 20 minutes and serve with crackers or cornbread or over rice. Makes 4 servings.
This is a very good chili recipe. If you have ground beef or turkey, or some cooked chicken, you can add these to the chili too. About 1/2 a pound of ground meat or about 1 cup of cooked meat will be plenty. This recipe doesn’t need meat to taste good though. It is excellent just the way it is.