Payne’s Pantry: Oklahoma Chili from Scratch

Published 11:44 am Wednesday, February 21, 2018

By Anne Payne


Stove, large pan with lid, large cooking spoon, spatula, paper towels, measuring cup, skillet, strainer


Part One –

2 lbs dry pinto beans

1 lb bacon

6 Tbsp pinto bean seasoning

More water covering beans 1-inch from top of large pan

Salt to taste

Part Two –

3 lbs ground turkey, cooked

1/2 of 1.5 oz bottle chili powder

1 Tbsp paprika

1 Tbsp ground coriander

3 Tbsp ground cumin

2 Tbsp onion powder

2 Tbsp onion salt

8 oz tomato sauce plus1 can water

14.5 oz can diced tomatoes, undrained plus 1 can water

Water as needed

Part One – soak dry beans overnight, or rinse, sort, and add water to about 1″ from top of pan.  Add one lb of bacon and 6 Tbsp pinto bean seasoning. Cook for several hours over medium heat, covered with lid, then uncovered, watching closely and stirring often.  Taste often.  Set aside when done. Remove all strips of bacon. Drain beans in strainer.

Part Two – Brown thawed or fresh ground turkey (or ground beef) in skillet.  Drain, if needed.

Add all spices, tomato sauce, and diced tomatoes, along with cans of water noted.  Add all of meat mixture to drained pintos in large pan.  Add water as needed for thickness.  Simmer in pot with and without lid, stirring often and watching closely to prevent scorching.

Remember, my gastral system does not like jalapenos or ground cayenne red pepper. Add those things as desired, but they are not for me!  I know, I know; it is not true chili without those ingredients, but that is the way I cook.  Do your own thing.