Oak Moon Chili

January 14, 2024

I got this recipe originally from Kathy’s mother, Peggy. I know I’ve made some adjustments and don’t recall anymore what they are but suffice it to say I didn’t just make this up. It can be d0ne with or without beans


  • Prep Time: 15 min
  • Cook Time: 2 hr 5 min
  • Other:
  • Total Time: 2 hr 20 min
  • Servings: 12
  • Yield: 2 batches


  • 2 lbs ground meat (generally I use lean ground beef to reduce calories or go 1 lb of pork and 1 lb ground chuck)
  • 1 green bell pepper
  • 1 orange bell pepper
  • 2 diced onions (baseball size)
  • 60 oz tomatoes (I usually do 30 oz diced and 30 oz petit diced)
  • 4 tbsp chili powder
  • 2 bay leaves
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp paprika
  • 2 tsp garlic (powder or chopped)
  • 1/2 tsp cayenne pepper
  • 30 oz red beans (optional)


  1. Brown and drain meat
  2. Add peppers and onions and saute about 5 minutes until softened
  3. Add tomatoes and spices. Stir and simmer for 2 hrs
  4. If using beans, add beans after 90 minutes and heat for another 30 minutes


  • I’ve swapped out pinto or black beans for the red beans. Use whatever you like or is available. We’re not fans of the kidney beans do go with smaller varieties.
  • This ingredients listed are for what I knew as 2 batches. I almost always make 2 but feel free to cut the quantities in half to make 1


  • Can’t even count the number of times I’ve made this.


  • Goes back to when I met Kathy over 40 years ago so a family recipe.