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Monday, April 5, 2010

Big Nate's Badass Chili

I did not pick the name of this recipe, you can guess who did, but it's a great meal. We make this weekly for our meals. It has everything you need in one meal, stays for a few days, and is easy to measure out. This would make enough for me for the whole week, but for a guy, this may only last 3 days. I usually take 1 cup of it as one serving. It's easy to add things to also, you can pretty much throw any vegetable you have in this chili recipe and it will turn out great. Sometimes we throw celery in it or hot peppers or anything we have left over from the weekend for our week day meals. The basics to always add though are the beans, meat, and diced tomatoes.

2 lbs. of lean ground beef (leanest you can find)
1 can of black beans (low or no sodium)
1 can diced tomatoes (low or no sodium)
2-3 red/green/yellow peppers, diced
1/2 vidalia onion, diced  (optional)
1 bag shredded carrots
2 tbsp Garlic Powder
1 tbsp red peppers flakes (add more if you like it spicier)
1 tsp cayenne
Salt and Pepper, to taste.

  • Use a large skillet to brown the beef with a little olive oil. Once the beef is browned, drain the beef and all excess liquid. This helps get rid of additional fat that can be drained out in the beef.
  • In a seperate skillet, combine the rest of the ingredients and cook for approximately 5 minutes on medium heat. You want the vegetables to be tender, not mushy.
  • Pour the vegetable and spice skillet into the browned beef and let this cook, covered, for about 5 minutes on low heat. Stir occasionally.

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