Tulsa Public Schools Brown Bean Chowder 1965

Prep Time
Cook Time
1d 3h
Ready In

"Served with cinnamon rolls, it's a mild chili powder since it was served for kids. Serve with a bunch of crushed soda crackers. Some folks thought this was too salty, so start low and add if you need to. Just cover the beans with water and add more as needed, you don't want this too watery even with the bread crumbs, some folks start with canned pinto beans, those have salt so again plan accordingly that would probably be 3 or 4 cans of pintos, but that would be faster with some boiling water as needed."

Original is 8 servings
  • Sauce


  • Serving Size: 1 (351.4 g)
  • Calories 214.1
  • Total Fat - 10.3 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 51.6 mg
  • Sodium - 1610.4 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 2.8 g
  • Sugars - 6 g
  • Protein - 17.5 g
  • Calcium - 56.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place the beans and water in a large pot.

Step 2

Add water and baking soda.

Step 3

Soak overnight.

Step 4

Next day, drain and add water.

Step 5

Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours.

Step 6

Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.

Step 7

While the beans are cooking, crumble the ground beef into a large skillet with hot bacon grease over medium-high heat.

Step 8

Add onion and garlic.

Step 9

Cook and stir until onion is tender and meat is browned.

Step 10

Drain off excess grease, and stir in the tomato puree, ketchup, 1 tablespoon chili powder, Worcestershire sauce, 1 tablespoon salt (to taste) and bread crumbs.

Step 11

Stir into the pot with the beans, adding more water if needed to achieve your desired thickness.

Step 12

Taste and adjust seasonings before serving.


No special items needed.

0 Reviews

You'll Also Love