Mighty Matt's Kick-Butt Chili Recipe - Allrecipes.com
Mighty Matt's Kick-Butt Chili Recipe
  • READY IN 2 hr

Mighty Matt's Kick-Butt Chili

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

My family loved this chili. I did make a couple of changes. I used beef broth instead of water, and added an additional 1/2 tsp of cumin. The pinto beans I used were fresh (not from a can)which I think made a huge difference. I also added a diced green bell pepper. Topped with cheddar cheese and served with cornbread. Will definitely use this one again :)

Most Helpful Critical Review
Sep 15, 2013

I tried this recipe and it was good but only after I added several things. It was originally way too spicy to enjoy.


9 Ratings

Oct 13, 2009

I am the original poster of this recipe. This is an update. I don't use tomato sauce or white sugar any more. Also, I took a previous reviewer's suggestion and now use a bit more meat and just a cup and a half of water.

Sep 18, 2011

This was really simple to make, and tastes really good. If you own a juicer I suggest subbing carrot juice (or whatever juice you want) for the water (I used 1.5 cups of carrot juice). I didn't use any sugar and it tasted fine to me. I also added a red bell pepper, which I thought was a really nice addition.

May 19, 2009

I have made this chili for a number of people, and have gotten rave reviews every time! It's delicious, and very easy -- a weekly staple in my house! A few suggestions - use a bit more meat (3 lbs) to make it a more substantial meal. I also only add about 3/4 to 1 cup of water rather than the 2.5 called for.

Sep 11, 2013

This is my favorite chili recipe I've found on this site! I always add other ingredients as I love to experiment and can eat chili all year 'round. But it's our favorite in the winter. I use cinnamon as opposed to white sugar to sweeten it and fresh tomatoes instead of canned. I also add jalapeno and habanero peppers to taste. The addition of real bacon can also be a kicker! Excellent recipe. Thank-you

Dec 07, 2014

I've been using this chili recipe for a couple years now, it's good, but I modify it quite a bit. I call it Kevin's Kick-Butt Chili -- has a better taste and ring to it. Adjustments: - Add 1/2 pound more ground beef (I use 96% lean) - MUST USE Brooks Hot and Spicy beans - amazing. - 1 bottle of Negra Modelo beer. - Use all seasonings and spices listed, but heap them or adjust to your liking. - Cook for at least 3 hours. There will be a lot more liquid because of the beer and Brooks beans, so plan on adding at least two more hours of cook time -- TOTAL of 3 hours -- but you could go longer on low heat. Wipe off excess moisture on the saucepan cover when stirring to speed up the process. I promise it won't disappoint.


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  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 1257 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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