With the big game in mind this week, I thought I would share this super easy chili recipe with you. It’s not only easy to make, but also super nutrient dense. There is ample protein in this recipe. And it stores great for leftovers. It travels well for lunches in a thermos too.
You can easily adjust the heat level to your liking. I tend to make things more on the “MN Nice Spice” level which is what I call mild. You can get this level with just he chili powder. If you want it spicer, then add the cayenne a pinch at a time to get to your heat level. You can swap out the butter beans for white kidney if you can’t find the butter beans. I usually find the butter beans at Whole Foods if you need some assistance finding them.
Super Easy Super Bowl Chili
2 lbs Grass fed beef
1 1/2 Cups of water
1 Large can tomato puree
1 Can kidney beans – drained and rinsed
1 Can butter beans – drained and rinsed
3 Tablespoons of chili powder
A pinch of cayenne if you like.
Real Salt to taste
Pepper to taste
**Garnish with cheese, sour cream, green onions, or jalapeño
- Brown meat in a dutch oven, or large pot.
- Once browned, drain the beef fat or lard.
- Add the water, and simmer the meat in water for about 20 minutes creating a beef broth.
- Then add chili powder, salt and pepper and stir.
- Add crushed tomatoes, and stir.
- Add beans and stir.
- Bring to a low boil, and then simmer for 20’ish minutes.
- Taste for spices, and add more salt and pepper if needed.
- Garnish with sour cream, cheese, jalapeño, green onions, or what ever suits you!
- Then serve!