Phil’s Skinny Chili

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“Over the years, the cooks (from our most local medical center) have tried recipes submitted from other employees.  This one proved to be a favorite.”

When I saw this recipe in the recipe book,


Recipes & Remembrances,

put together and sold to celebrate the medical center’s 75th Anniversary (1931-2006), I was reminded of a very similar chili recipe I often made in the early 1970’s.  This particular recipe was submitted by Phillip T. who had been the Radiology Manager at the hospital for a lot of years.  I remember Phillip from when he attended the same grade school and high school that I did.

*My very first real employer (for $$) was for a “hospital building fund”.  I worked at that job from June of 1962 until the Spring of 1963 as their one/only secretary– this was based out of a basement room of the local county courthouse.  When the ‘mission’ for that was completed, I was ‘moved’ to work in the main office of the hospital at its present location…. having gotten married in 1963, I continued working there until the Fall of 1963, when I quit to stay home and help with farm chores while awaiting the birth of my (our) first child in 1964.


  • 2 lbs. lean ground beef
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 1 bunch celery, chopped
  • 1 of 15 oz. can chili beans, undrained
  • 2 of 15 oz. bean sprouts, drained and rinsed
  • 2 of 15 oz. diced tomatoes
  • 1 of 46-ounce tall can tomato juice OR V-8 juice
  • 1 cup ketchup
  • 1 tablespoon Lawry’s seasoned salt
  • Ground black pepper, to taste
  • 1 tablespoon dried oregano, rubbed between fingers to release flavor
  • 1 tablespoon dried sweet kuman leaves, also rubbed between fingers
  • 1 tablespoon garlic powder
  • 1/4 OR 1/3 cup chili powder, OR 1 packet of chili seasoning mix
Combine beef, onion, green pepper and celery and fry until beef browns.  Drain excess fat and return mixture to 6-quart kettle.  (After I drain excess fat off, I sometimes take a cup of very hot water and pour that over the drained meat, also.)
Add chili beans, bean sprouts, diced tomatoes, tomato juice and ketchup.  Mix well.  Add the salt/pepper, oregano, sweet basil, garlic powder and chili powder.  Mix very well! Cook over low heat for 1 hour.  (Rather than cook it on top the stove and risk scorching what’s in the bottom, I prefer to cover and set it in the panggangan for an hour at 350-degrees.


I liked this chili recipe in the 1970’s, and liked it just as much tonight.  Our little “borrowed’ 7-year-old girl asked for seconds because she liked it so much, also.

* The variations I made with this recipe today
weren’t enough to change the end result.

Source Recipe:

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