Bull Rider's Chili

Bull Rider's Chili


"A hearty chili that is perfect for a big crowd, or freeze part of it for an easy weeknight dinner another time."
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servings 556 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1270 mg
  • 51%

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.

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  1. Saute garlic, onion and peppers in olive oil until onions are transparent.
  2. Add meat and brown.
  3. Stir in tomatoes and once mixture is very hot, add the packages of potatoes.
  4. Mix thoroughly, add beans and simmer for at least one hour on medium heat.
  5. Gather up your own buckaroos and serve the chili topped with a large dollop of Fiesta Dip.


  • * You can also add some hot Italian ground sausage for more heat.



Agree with foxybirds. Unfortunately started making it before reading your comments. Needs lots of extra spices and liquid. The chipotle potatoes give it a weird taste and a pinkish color. I won...

This is no trip to flavor town. I had to doctor it up to give it flavor. I would not make this again. Considering the expense and time I am very disappointed.

I went ahead and added a 12 oz Burgundy cooking wine, and 2 fresh jalapeños. It was hot as in spicy. I enjoyed it. It didn't burn my throat.