If you love the simple and delicious recipes from Amish country then you’ll love this easy Amish chili recipe! It is the perfect hearty meal.
I love Amish recipes. The food is always simple to make, comforting, and family friendly. This mild Amish chili recipe is all of these things and is perfect for dinner. It is a hearty and filling recipe. This Amish cornbread is the perfect side for this chili too.
Some of our other favorite chili recipes are copycat Wendy’s chili in the crockpot and this copycat Tim Horton’s chili. If you’re in the mood for Amish comfort food then this Amish coffee cake and these Amish chocolate chip cookies are perfect!
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Ingredients needed
For this chili, you will need:
- Lean ground beef: I used 90% lean ground beef.
- Canned diced tomatoes: My can was 14.5 ounces.
- Tomato sauce: You will need one small can of tomato sauce (about 8 ounces).
- Kidney beans and pinto beans: You will need one can of each (mine were 15.5 ounces each).
- Onion: You will need one small white onion.
- Bell pepper: You will need one green bell pepper for this recipe.
- Chili powder, cumin, garlic powder, paprika, salt, and pepper: The spices for the chili.
- Apple cider vinegar: The apple cider vinegar gives the chili a very smooth flavor.
- Worcestershire sauce: Be careful not to add too much as the flavor is very strong.
- Water: If simmering longer than one hour, I recommend adding some extra water.
This recipe was adapted from a traditional Amish recipe. Amish and Mennonite communities often use a lot of their own canned goods for their recipes. I adapted this recipe to fit canned goods that most people would find in their grocery stores since most people do not can their own food.
Equipment needed
You will need a large pot to cook the chili in.
Recipe instructions (step by step guide)
Finely dice your onion and bell pepper and set aside. Brown your ground beef and draining the fat.
Rinse and drain your beans then add the ingredients in with ground beef. Stir well then bring to a low boil. Reduce the heat let simmer for at least one hour, preferably two hours.
Serve with shredded cheese (I like to shred mine by hand, it will taste closer to the shredded cheese from Amish restaurants) and crackers.
Variations
- You can swap the beans out for others you have on hand. Black beans or white beans also work well in this chili.
Tips
- If you’d like to leave your chili simmering longer add an additional half cup of water.
- Although not a traditional Amish way of cooking you can make this chili in the crockpot. Brown the ground beef and then add the ingredients into your crockpot with an additional cup of water. Cook on low for 6 hours.
How to store leftovers
Store any leftover chili in an airtight container in your fridge. It will be good for up to four days after making.
Other Amish recipes:
- Amish Whole Chicken
- Amish Beef and Vegetable Soup
- Amish Chicken (oven fried)
- Amish Baked Corn
- Amish Broccoli and Cauliflower Salad
Amish Chili Recipe
Equipment
- Large pot
Ingredients
- 1 pound lean ground beef
- 1 small white onion finely diced
- 1 green bell pepper finely diced
- 1 can diced tomatoes do not drain (about 14.5 ounces)
- 1 can tomato sauce about 8 ounces
- 1 can kidney beans drained and rinsed (about 15.5 ounces)
- 1 can pinto beans drained and rinsed (about 15.5 ounces)
- 1 teaspoon apple cider vinegar
- 1 dash Worcestershire sauce
- 1 tablespoon chili powder
- ½ teaspoon cumin
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 ¼ cup water
Instructions
- Finely dice your onion and bell pepper and set aside.
- Brown your ground beef and draining the fat.
- Rinse and drain your beans then add the ingredients in with ground beef. Stir well then bring to a low boil. Reduce the heat let simmer for at least one hour, preferably two hours.
- Serve with shredded cheese (I like to shred mine by hand, it will taste closer to the shredded cheese from Amish restaurants) and crackers.
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