Mighty Matt's Kick-Butt Chili

Slingblade

"Ground beef, a tomato base, pinto beans, and a variety of spices are combined to make a firey 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."
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Ingredients

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Original recipe yields 8 servings



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Directions

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  1. in a large saucepan or soup kettle over high heat, cook the chopped onion and garlic in the olive oil for 2-3 minutes or until you just start to smell the garlic.
  2. Add the ground beef and cook, stirring frequently, until no longer pink. Be sure to mix the onion and garlic well with the meat.
  3. remove from heat and stir in the remaining ingredients except the pinto beans. Place the mixture back on heat and bring to a boil.
  4. Reduce heat to low, cover, and simmer for about one hour.
  5. Remove cover and stir in the beans. Replace cover and continue cooking for about 15 minutes. Serve with some shredded cheddar cheese and fresh chopped onion if desired.

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