This chili recipe is, as the title suggests, totally rad!
This chili recipe is kid approved, delicious, and doesn’t take too much prep time. Personally, I love chili, and if the boys also dig it, that’s a super bonus. I totally made this chili recipe up, I make it all the time, and I hope you enjoy 🙂
Totally Rad Chili
This chili is AWESOME!
Equipment
- 1 Large stock pot
- 1 Knife & cutting board
Ingredients
- 2 lbs ground beef can also used venison or turkey, just needs to be ground
- 2 cans kidney beans (about 30oz total) I use one can of light red and one can of dark red - I do a 1:1 beef and beans - if they're in weird stuff like corn syrup, rinse first!
- 3-4 large tomatoes, diced if using canned, it's 2(ish) cans or 2(ish) pint jars - can add more if you love tomatoes
- 3-4 bell peppers, diced I like to use one green, one red, one orange, and one yellow to make it more colorful
- 1 large red or white onion I prefer red, but will use white if I'm out of red, lol
- 2 cloves garlic, minced never hurts to add more, haha
- 1 can tomato paste can be small or large can, add more to thicken if needed
- 1 cup beef broth you can just use water, the flavors will all come out and it'll be good either way
- 1/8 cup Worcestershire sauce can add a little more if desired
- 1 tbsp white pepper can use black, I just prefer the flavor of white
- 1 tbsp chili powder or more, this is to taste
- 1 tbsp mustard powder can use regular mustard if you don't have the powder, just a squirt or two
- 1 tsp smoked paprika optional
- 1-2 jalapeños or other hot peppers this is totally optional, only add hot peppers if you want a serious kick!
- other spices to taste
Instructions
- Start browning the ground beef - make sure to remove grease as needed.
- While beef is browning, dice & mince everything, dump all veggies, canned things, and spices into stock pot. Set it to medium heat - you don't want it to boil... a slow simmer is best.
- Add the browned ground beef to the stock pot when it's ready. Stir it all together and put the lid on.
- Low and slow simmer for about 2 hours, stirring about every 30 minutes. Most of the liquid will end up gone and it will thicken. If you need it to be thicker, a tiny bit of finely sifted flour can be added, or more tomato paste.
- Enjoy!
Notes
This recipe is super customizable! You can use other hot spices in place of the chili powder if you prefer super spicy chili. You can add green beans, always delicious, and you can also add shredded cheddar as a topper when serving.
Want to turn it into chili mac? Super easy!!!
Here’s how:
- Add more beef broth or water, about 2 cups more.
- At about the 1.5 hour mark for low and slow simmer, add your uncooked macaroni noodles. You will need about 3 cups of noodles (ish), depends on the noodle to other stuffs ration you prefer.
- Shred some cheddar cheese. No good measurement for this, as there’s no such thing as too much cheese, lol. I would do about a cup of cheese per pound of meat. So for the exact recipe above, two cups of shredded cheese.
- After the two hours low and slow simmer, the chili is done, the noodles should be perfect, and it’s time to add the cheese.
- Remove stock pot from heat and stir in the cheese until everything is awesomely cheesy.
- ENJOY! 🙂
Want to print the chili mac recipe? We have that separately as well.. you can find it to print here –> CHILI MAC RECIPE
More awesome info about this chili recipe…
- The spices can be modified however you want. More or less chili powder, different spices, etc.
- Adding Tabasco sauce gives the chili a different (and awesome) type of kick!
- Lots of other types of veggies can be added.
- This chili freezes really well and tastes just as good a month later! It also freeze dried really well 🙂
