My Kick'n Chili

My Kick'n Chili

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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


  1. chop onions, celery, garlic and peppers.
  2. in 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.
  3. add 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.
  4. Open cans of beans and drain and rinse. Add the cans of beans to the pot.
  5. Open the other cans of tomatoes to the pot. Add all the herbs and spices to the pot.
  6. Stir occasionally and simmer. Periodically taste to see if more salt is needed.
  7. While chili is cooking cook rice.
  8. Once 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

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