• 10servings
  • 60minutes
  • 523calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B9, B12, H, D
MineralsIodine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 2 lbs ground beef

  2. 1 onion , chopped

  3. 1 tablespoon minced garlic

  4. dill , to taste

  5. chili powder , to taste

  6. cumin , to taste

  7. red pepper flakes , to taste

  8. 2 (14 ounce) cans diced tomatoes , drained or 2 (14 ounce) cans substitute your favorite rotel

  9. 1 (6 ounce) can tomato paste

  10. 4 (16 ounce) cans chili beans

  11. 3/4 cup picante sauce, your favorite flavor and heat

  12. 1/2-3/4 cup barbecue sauce (I love the original KC Masterpiece, but any thick, sweet BBQ sauce should work.)

  13. 1 (4 ounce) can diced green chilies

  14. sour cream

  15. shredded cheddar cheese

  16. Frito Scoops

  17. prepared macaroni and cheese

Instructions Jump to Ingredients ↑

  1. Sauté onion in a little bit of oil. Add ground beef and minced garlic. Dust with dill, chili powder, cumin and red pepper flakes. Mix and cook covered over medium heat, stirring occasionally, until beef is cooked through. Drain fat.

  2. Add tomatoes, tomato paste and beans.

  3. Add picante sauce, barbecue sauce, diced green chilies.

  4. Add any additional chili powder and/or red pepper flakes.

  5. Bring to a low boil, reduce heat to low and simmer for 30 minutes or more. I have let this simmer for up to 2 hours and the longer it sits, the yummier it gets. It's great the next day, and the day after, too!

  6. Serve with sour cream and shredded cheese on top. Eat with the Frito Scoops if you are feeling adventurous enough to dig in without a spoon.

  7. Optional - Make a box of mac 'n cheese and ring your chili bowl with it before spooning in the chili. Delectable!


Send feedback