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Recipe of the Week: Supremely Spicy Chili

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Recipe of the Week: Supremely Spicy Chili

Delicious chili is one of my favorite “one-pot” dishes. It’s easy to make and you get a ton of flavor for a relatively small number of calories, and you stay full for hours.

This recipe is from my cookbook The Shredded Chef and it’s one I come back to again and again. It’s hearty, extremely tasty, and gets better as it sits in the fridge (it’s perfect for bringing to work and reheating every day).

 

Servings

12

Calories Per Serving

474

Protein Per Serving

44 grams

Carbohydrates Per Serving

38 grams

Fat Per Serving

15 grams

 

Ingredients

2 pounds extra-lean ground round

1 pound boneless chuck, trimmed of fat, and cut into 1/4-inch cubes

1 pound bulk Italian sausage

2 tablespoons unsalted butter

1 tablespoon canola oil

2 red bell peppers, diced

2 jalapeño peppers, finely chopped

3 Anaheim chilies, roasted, peeled, and chopped

3 poblano chilies, roasted, peeled, and chopped

2 yellow onions, diced

4 tablespoons garlic, minced

2 teaspoons granulated onion

2 teaspoons granulated garlic

3 tablespoons chili powder

2 teaspoons hot paprika

2 teaspoons ground cumin

2 teaspoons cayenne pepper

2 teaspoons ground coriander

2 teaspoons salt

2 teaspoons ground black pepper

1 cup tomato paste

2 cups tomato sauce

12 ounces lager beer

1 cup low-sodium chicken stock

2 cans (15.5 ounces) pinto beans, with juice

2 cans (15.5 ounces) kidney beans, with juice

1/2 cup scallions, thinly sliced

 

homemade-chili-recipe-prep

 

Instructions

Place a large stock pot or Dutch oven over high heat, add the butter and canola oil. Once butter has melted, add the bell pepper, jalapeño, chilies, and onion and cook until tender, about 5 minutes.

Add the chuck cubes and brown on all sides. Mix in the ground round, sausage, and minced garlic, gently stir, trying not to break up the ground meat too much. Cook until meat is browned and cooked through, about 7 – 10 minutes.

Stir in the granulated onions, granulated garlic, chili powder, paprika, cumin, cayenne, coriander, salt, and pepper and let cook for 1 minute. Stir in the tomato paste and sauce and let cook for 2 minutes. Pour in the beer, chicken stock, and beans. Thoroughly mix together, lower heat to medium-low and simmer for 2 hours, stirring occasionally. Serve with scallions on top

 

What You Get to Eat

best-homemade-chili-recipe

What did you think of this week’s recipe? Let me know in the comments below!

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  • Silentbobafett

    Looks great! How long would this last in the fridge for until you’d have to throw away (presuming you didn’t finish it all – as it does look lovely!)

    • Michael Matthews

      Mine has always lasted 4 to 5 days, at which point it’s all eaten, haha.

      • Silentbobafett

        Haha – great thanks. I always get worried about food etc going off so good to know! Thanks!

  • Nikky

    Mike, do you ever go off-season? How does your body fat level change when you are off-season? If you reach a plateau in your diet, what do you usually change?

    • Michael Matthews

      I always stay under 10% because that’s just how I like my body. There’s really no such thing as a diet plateau. You increase or decrease your calories as necessary.

  • SamDittyO

    Could you use an IPA instead of a lager? It’s what I have on hand.

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  • Andy Holahan

    Hey Mike, just made this–tastes great. How do I measure out a serving size…1 cup? 2 cups? Thanks!

    • Nice! What I like to do is weigh the whole batch in grams, divide by 12, voila. 🙂

      • Andy Holahan

        Great. Did that, thanks. (FYI 1/12 of a batch measures out to just shy of a cup 🙂

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