Dynamite Chili

Dynamite Chili

(3)
Tinsley  
VA, USA

1 Picture

Dynamite Chili
Servings
4 to 6
Prep Time
15 Minutes
Cook Time

Time on High: 3 to 4 Hours Time on Low: 4 to 6 Hours Every year for Super Bowl Sunday, I Make my Aunt's famous chili recipe. After bugging her for years for the recipe, I was finally able to pry it away from her. When she retired and moved out of the area to her new home at the beach and she finally parted ways with this awesome, hearty recipe. When she gave it to me, I couldn't wait to make. Of course, I have to put twist on my own twist on it!


Ingredients

Ingredients (Chili):

1/2 Pound ground beef – 80/20
1 15 ounce can light red kidney beans – lightly rinse to remove some of the starch
1 15 ounce can dark red kidney beans – lightly rinse to remove some of the starch
2 14 ounce cans of Italian stewed tomatoes
1 Large onion – thinly sliced
2 Garlic cloves – finely chopped
1/2 Cup yellow pepper – diced
1/2 Cup red pepper – diced
2 Tablespoon ground chili pepper
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon dried parsley
1 Teaspoon red pepper flakes
Salt and pepper, to taste
Olive oil

Ingredients (Garnish):

Scallions – diced (whites and greens)
Sour cream
Shredded cheddar cheese

Instructions

Drizzle olive oil in a large skillet over medium heat, add ground beef. Seaon with salt and pepper and brown, using a potato masher to break up the meat. Add spice and sstewed tomatoes, stir to combine.

Pour cooked ground beef into your Crock-Pot® slow cooker adding in the onions, peppers, garlic, and kidney beans. Stir in 14 ounces of water and cook on low for 4 to 6 hours.

Pour chili into a bowl and garnish with scallions, sour cream, and cheddar cheese

RATINGS & REVIEWS

Write A Review

Really cost-effective and filling

Made a huge pot of this to get me through exam week and it was GREAT! Got all the ingredients for under $20 and it managed to keep me fed throughout study crunch-week. However, I did make a couple modifications: I added a 14oz can of Chic Peas, used that mexican-spiced vegetarian Yves Veggie Ground Round instead of the ground beef (it costs less, tastes pretty darn similar, and has much less fat) and I used green peppers instead of red (The color contrast against the tomatoes/kidney beans was nice). This is also great served on a bed of rice or quinoa! Will definitely be making this again!

Broke Business Student
Halifax, Nova Scotia

dynamite chili

lady finger chili I will try your recipe, looks very good, but will add much more kick to it. Thanks

Don Rutherford
Grand Rapids, MI

Will make this again.

This tastes phenomenal. I would reduce the amount of chili powder to one tablespoon (not two) and the red pepper flakes down to 1/4 teaspoon (not one teaspoon). Definitely not for kids or for those who can’t handle the heat, even after the reduction on spices.

Marta
Ceres, CA

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