Rating: 4.5 stars
140 Ratings
  • 5 star values: 95
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 6

This is a spicy but flavorful chili made with meat! Children may want to eat something else for dinner because this is just too spicy! Dollop some sour cream on top when serving to soften the blow to your tastebuds when you experience my chili masterpiece!

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
1 gallon
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium-high heat, cook beef until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.

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  • In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.

  • Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.

Nutrition Facts

295 calories; protein 17.6g; carbohydrates 27.1g; fat 13.5g; cholesterol 42.6mg; sodium 649.1mg. Full Nutrition
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