Quickie Chili



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Quickie Chili
Story and Photos by Troy Grohman

With quick company coming over for dinner and not much time for preparation, Tabitha Grohman, former biology major at St. Mary’s, knows exactly what to make: a nice bowl of quickie chili—a family recipe that has been passed down for generations.

“This dish was passed down from my grandma to my mom, to me, so I guess you could say this dish has been a family recipe for generations,” Grohman says.

Grohman’s taste in food reveals where she was raised.

“I’m a big fan of Italian food but I would say that my favorite type of food would be Tex-Mex simply because I grew up with it. I love pairing a good Tex-Mex dish with an ice cold sweet tea,” she says.

As a teacher at Savannah Heights in Somerset, Texas, Grohman’s schedule is usually hectic so it is nice to be able to make something so easy to make and yet so hearty and filling.

“I choose to make this quickie chili recipe because it was simple and something that would be easy for many people to cook,” she says

To her surprise this recipe won a cooking contest at Savannah Heights. “I also entered this chili in our schools first annual chili contest or “Souper Bowl” and my chili won the contest for best tasting chili,” Grohman says.

She encourages people to add to the recipe to make it their own, as the dish is very versatile and easy to personalize.

“I’ve added things like potatoes or peppers to it. You can really experiment with it,” Grohman explains.



1/2 lb. hamburger meat per 6 servings

2 tbs. of chili powder

1 can of ranch style beans

1 cup of water

1tsp. of salt

1tsp. of pepper

Cheese to taste

Sour cream to taste



1.cook ground beef in pan on high, season with salt and pepper

2. stir until beef is fully brown

3.Turn town pan temp to med-low

4.Drain off any excess grease in the pan

5.Once grease is drained, add 2 tbs. of chili powder to pan

6.Stir chili powder into beef until it turns slightly more orange in color.

7.open can of ranch style beans (save can for later) and add them to the pan

8.Stir until beans are fully mixed

9.Fill empty can of ranch style beans with water and add it to the pan

10.Stir pan for about 5-10 minutes

11. plate the chili in a bowl and add cheese and sour cream to taste.





Chili by Lucia Vera
Videography and Production by Isabel Vera 

Lucia Vera is an alumna of St. Mary’s University. She has been cooking for over 30 years and learned to cook from her mother. She has taken this knowledge to create her own recipe for the dish, chili. She is known for her chili and is often asked to make it at family gatherings. In this video she is demonstrating what you’ll need to make chili and how to make chili.

Recipe for Chili


  • 2 lbs. ground beef
  • 1 (15 oz.) can of diced tomatoes
  • 1 (8 oz.) tomato sauce- optional
  • ½ small onion diced or sliced
  • 1 teaspoon of garlic powder
  • 1 teaspoon pepper
  • 1 tablespoon of flour
  • 1 tablespoon of salt
  • 1 tablespoon of chili powder
  • 1 lb. of pinto beans (raw or canned)
  • 1 (15 oz.) can of kidney beans
  • Large pan, small mixing bowl, whisk, tablespoon, teaspoon, large spoon/ladle, measuring cup/tea cup, knife, cutting board, smaller pot, serving bowl.


Start by preparing raw pinto beans in advance. Wash them thoroughly, place in pot, add 6 cups of water, 2 teaspoons of pepper, 2 teaspoons of salt, boil on medium heat for 2 hours. Add water as needed. If you do not want to make beans by hand, use canned pinto beans instead. Next cook raw beef thoroughly. Add 6 cups of water to beef, as it is still raw. Cook until beef is brown, drain the fat. Chop or slice an onion and add to cooked meat. Add salt, pepper, garlic powder, diced tomatoes and chili powder to chili. Let the chili simmer on medium heat for 30 minutes. In a small bowl, add flour and 1 cup of water.. Whisk flour and water until it is a liquid consistency. Mix in whisked flour to the chili. After mixing, let chili simmer for 5 minutes. Add the whole pot of either canned pinto beans or the pinto beans made in advance into chili. Add can of kidney beans. Mix them into chili and let simmer for 10 minutes. Mix all ingredients again and add salt, chili powder, pepper, and garlic powder as you go along until you get the desired taste and consistency. After you are satisfied with the end product, let stand for 10 minutes before serving. A great compliment to chili would be corn bread or any side dish you desire. Lastly, enjoy the chili.


Family Favorite Enchiladas by Janet Frias
Videography and Production by Alex Diaz

Janet Frias, a junior English-communication arts major, shares a taste of home by preparing a family favorite recipe for enchiladas. While she was growing up, her family always served this dish for special occasions.


  • Corn Tortillas
  • 1 Block of Monterey Jack Cheese
  • 1 Can of Wolf Chili
  • Olive Oil


Preheat oven to 350°F. Set the stove to medium, to heat up oil. In a bowl, grate the monterey jack cheese, save for later. Pour the chili in a separate bowl, also set aside for later. In the hot oil, dip each tortillas for about 5 seconds. Set these aside on a plate. Line the pan with foil. In each tortilla place chili, then top with cheese. Roll up the tortillas that have the mixture and place them in the pan. Once they are all laying in the pan, add more chili over the tortillas. Continue to add cheese over the chili to your taste. Bake in the preheated oven for 10-15 minutes. Recipe makes about 6 servings.