Mighty Matt's Kick-Butt Chili

Mighty Matt's Kick-Butt Chili

Slingblade 0

"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. "
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 406 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1257 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

7
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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 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 jus...

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 ...

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 l...

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 cin...

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/...

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

Other stories that may interest you