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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
Original recipe yields 12 servings

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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.

Nutrition Facts

Per Serving: 556 calories; 23.9 g fat; 43.6 g carbohydrates; 38.3 g protein; 95 mg cholesterol; 1270 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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.

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...

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.