Brown Bean Chowder

Brown Bean Chowder

28 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    3 h
  • Ready In

    3 h 10 m
Tonysgirl
Recipe by  Tonysgirl

“This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.”

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Ingredients

Adjust Servings

Original recipe yields 3 quarts

Directions

  1. Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
  2. While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

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Reviews (28)

Rate This Recipe
Marsha R.
17

Marsha R.

I was one of those kids growing up in the 60s & 70s in Tulsa and have wanted this recipe for years. It is one of the best. Thank you so much for sharing this recipe...what wonderful memories this brings back...and yes you have to have cinnamon rolls with it for "tradition". My husband will be thrilled (he went to school in Tulsa in the 70s)as this was one of his favorites.

EPECKA
12

EPECKA

It is really good and filling. has a lot of room for personalization

RAYEFACE
10

RAYEFACE

This is a classic I found this recipe last winter when we were snowed in and needed variety with stuff we had on hand this simple recipe can be easily divided so kids get mild and add to the adults for spice I personally use a envelope of Williams chili seasoning to give it the spice I like and I have used canned pinto beans to make it during the week its always a hit and my husband who hates tomatoes loves this chili; great with saltines or tortilla chips, awesome with fritos and cheese with extra minced onion so possibilities are endless great with rice like a 3way or noodles; experiment and enjoy just for kids sake great protein and lower fat than most chili.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 34.9 g
  • 11%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 1117 mg
  • 45%

Based on a 2,000 calorie diet

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