Mighty Matt's Kick-Butt Chili Recipe
Add a photo
1 of 1 Photo

Mighty Matt's Kick-Butt Chili

By: Slingblade  Supporting Member (Click to learn more about Supporting Membership)
"Ground beef, a tomato base, pinto beans, and a variety of spices are combined to make a fiery hot chili that is perfect for a cold winter's day. The key to the heat is in the cayenne pepper so adjust to your individual taste. Double the recipe to make a crowd pleasing addition to your next football watching party. Serve with some shredded Cheddar cheese and fresh chopped onion, if desired. "

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 58 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 pounds lean ground beef
  • 1 (8 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 2 1/2 cups water
  • 1/3 cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons cayenne pepper
  • 1 tablespoon white sugar
  • 3 (15 ounce) cans pinto beans, drained

Directions

  1. Heat the olive oil in a large saucepan over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes.
  2. Remove from heat and stir in the tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar. Place the mixture over medium heat and bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.
  3. Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 406 | Total Fat: 21.1g | Cholesterol: 69mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by txchica 
My family loved this chili. I did make a couple of changes. I used beef broth instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by Azone12 
I have made this chili for a number of people, and have gotten rave reviews every time! It's... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Slingblade Supporting Member (Click to learn more about Supporting Membership)
I am the original poster of this recipe. This is an update. I don't use tomato sauce or... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?