My Kick'n Chili

My Kick'n Chili Recipe

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Karen Rogers


My friends always come back for more. Warning this could be addicting.

★★★★★ 1 vote
4 Hr 25 Min
6 Hr


2 lb
ground sirloin
2 large
yellow onions
1 pkg
pearl onions
2 small
havenaro peppers
2 small
jalapeno peppers
2 stick
2 Tbsp
chipotle chili powder
3 clove
1 can(s)
tomato paste, no salt added
1 tsp
1 1/2 tsp
2 can(s)
large cans crushed tomatoes
1 can(s)
large can of red kidney beans
1 can(s)
dark red kidney beans
1 can(s)
black beans, canned
1 1/4 tsp
cilantro, dried
1 1/4 tsp
thyme, dried
1 1/4 tsp
oregano, dried
2 Tbsp
3 1/2 Tbsp
olive oil
1 1/2 lb
grated sharp cheese
2 1/2 c
cooked rice
1 c
sour cream

How to Make My Kick'n Chili


  • 1chop onions, celery, garlic and peppers.
  • 2in large cast iron dutch oven saute onions, celery and garlic with some olive oil. Saute for a few minutes and set aside. Brown your meat in the same pot. Sprinkle the flour over the meat. Salt and pepper the meat while browning.
  • 3add the onions, garlic celery back to the meat. Add the chopped peppers to the meat. Add the small can of tomato paste to the pot and stir in.
  • 4Open cans of beans and drain and rinse. Add the cans of beans to the pot.
  • 5Open the other cans of tomatoes to the pot. Add all the herbs and spices to the pot.
  • 6Stir occasionally and simmer. Periodically taste to see if more salt is needed.
  • 7While chili is cooking cook rice.
  • 8Once the rice is cook. I serve in a chili over rice and I top it with grated cheese and a dollop of sour cream.

Printable Recipe Card

About My Kick'n Chili

Course/Dish: Beef