Smack-a-licious Chili

Editor’s Note (October 5, 2018):  Added a second creative serving suggestion.  Updated recipe’s instructions (Step #6).

This homemade chili contains fresh beans instead of canned. Well seasoned and hearty.  Smack-a-licious is a fun name for delicious!

Creative Serving Suggestion #1:  A bowl of hot chili served with chopped hotdogs and cornbread.

Several years ago, I taught myself to make homemade chili.  Canned chili beans were one of my favorite ingredients.  As I matured, my taste changed.  I also like creative presentations.

Creative Serving Suggestion #2: A bowl of chili in the center of an Onion Cornbread Bundt Cake. Recipe for cake available October 8, 2018.

I enjoy using Cajun 15 Bean Soup by  Hurst’s Beans.    Always soak in water 8 hours up to overnight to get rid of gas.  Thrilled the company provided several packages of dried beans.  Used one package for this recipe.

Soak and rinse beans before cooking to get rid of gas and to make digestion easier.  Details in the recipe.

Used Hunt’s diced tomatoes to jazz up the flavor in this chili.

During mid-morning, I cooked this chili in my pretty blue dutch oven provided by Lodge Manufacturing.   The  sunshine flowed beautifully through the kitchen’s window.  Peaceful experience.

Enjoy your day and the recipe!

Print Recipe
Smack-a-licious Chili
This homemade chili contains fresh beans instead of canned. Well seasoned and hearty. Smack-a-licious is a fun name for delicious. Recipe and photography by Beverly Davis for
Prep Time 8 hours
Cook Time 45 minutes
Prep Time 8 hours
Cook Time 45 minutes
  1. Spread beans out on a large plate or other surface. Remove/discard debris.
  2. Pour beans into a colander. Rinse well.
  3. Pour rinsed beans into a large lidded container. Cover with water. Top with lid. Place in fridge. Soak 4-8 hours for tender/firm beans. Soak overnight for very soft beans. Soaking required to remove gas.
  4. Drain soak water. Rinse thoroughly.
  5. Place beans in large saucepan or dutch oven. Add chopped ham pieces. Cover with water.
  6. Simmer over low-medium heat WITHOUT LID. Watch closely. Foam will form minutes after simmering. Skim off. If it is not removed, it will "disappear" in the beans. See cooking notes for more info.
  7. Cover with lid. Simmer over low-medium heat until desired tenderness. Lightly stir to prevent breakage. Add more water if necessary to reach desired tenderness.
  8. After reaching desired tenderness, turn off heat.
  9. Cook ground beef (or ground turkey) and onions together. Drain after meat is thoroughly cooked. Add to cooked beans.
  10. Add one can of diced tomatoes to cooked beans. If more soup is preferred, add second can (14.5 ounces) of diced tomatoes.
  11. Chili powder can be very strong. Start with 1 teaspoon.
  12. Add Liquid Smoke, 1/2 teaspoon of Cajun seasoning, salt to taste, and ground black pepper to taste.
  13. After lightly stirring together, taste a "cooled" sample of chili. If desired, add 1/4 cup of ketchup, 1/2 teaspoon of chili powder, and 1/2 teaspoon of Cajun seasoning or whatever is preferred until satisfied with taste.
  14. Serve hot. Garnish with chopped/cooked hotdogs and shredded cheddar cheese if desired (optional).
Recipe Notes

Shortly after beans start boiling, white foam will form on top.  This is phytic acid, a toxin that irritates the stomach in most people.  I always skim off

How to Cook Dried Beans  is an informative article from Bon Appetit.