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Meaty Thick Man Chili

SUBMITTED BY: MISSCANADA      PHOTO BY: CookieFanatic

"Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread."
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 5 pounds lean ground beef
  • 2 (10 ounce) cans tomato sauce
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 cup chili powder
  • 1 cup water

DIRECTIONS

  1. Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2006 by Walt Jenny
I know this may shock some people, but, OK, I changed this a little bit when I made it. I used four pounds of chili cut meat, and substituted one can of crushed tomatoes for one tomato sauce. But this was one of the best chilis I've ever had, and I like chili! I put the ingredients in a large crock pot instead of back on the stove. Topped the bowls with shredded cheese and sour cream, and everyone loved it.

8 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2006 by Shakerbaker
This is a good recipe for those of us who like thick chili. My husband is not fond of big chunks of tomato. I'm confused as to why Andy used tomato paste. No wonder his chili was dry. There's a big difference between paste and sauce.

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2006 by Lee Anne
I like this chili a lot. I froze some of the leftovers and used them for chili cheese fries and on baked potatoes later.

7 users found this review helpful


 
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Recipe Submitter:

MISSCANADA
Photo by MISSCANADA
Cooking Level: Expert
Home Town: Ottawa, Ontario, Canada
Living In: Metcalfe, Ontario, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 453

  • Total Fat: 27.5g
  • Cholesterol: 114mg
  • Sodium: 588mg
  • Total Carbs: 15.4g
  •     Dietary Fiber: 6.2g
  • Protein: 36.7g

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