Protein Bomb Chili...
- 12-08-2008, 01:26 PM
Protein Bomb Chili...
1lb lean ground beef
1/2 to 1 lb of pulled chicken (i use leftover dark meat from chicken I bake)
1 can chili beans
1 can stewed tomatoes
1 can tomatoe sauce
1 medium onion
4-5 banana peppers
salt, pepper, chili powder
Brown beef in stock pot. Drain Fat. Add diced onions and chicken saute until onions get soft. add chopped banana peppers (high in vitamins) , beans and both cans of tomatoes. Salt pepper chilli powder to taste. Simmer down for 1-2 hours to get the liquidity you want. Serve over Rice for a great post workout meal.
- 12-12-2008, 03:56 PM
- 12-12-2008, 06:08 PM
12-14-2008, 11:15 AM
I vary the meats a lot..Sometimes use ground turkey and shredded turkey. Depends on what meat I have baked for the week. But the Lean Beef and chicken has the best flavor to me. Also Ground deer, elk, buffalo is really good aldo very lean.
12-14-2008, 12:39 PM
Thanks for the idea,We were just tring to get dinner figured out for tonight when i saw your post.Its in the crock pot right now.
12-14-2008, 04:11 PM
12-14-2008, 06:34 PM
12-14-2008, 06:42 PM
12-14-2008, 09:11 PM
12-14-2008, 09:45 PM
12-15-2008, 07:48 PM
01-21-2009, 02:07 PM
02-01-2009, 04:03 AM
I made a heap of this tonight for my Super Bowl get-together tomorrow. I tweaked the recipe just slightly to make it a little spicier. I'm actually sampling a small bowl now before bed. It came out great.
02-06-2009, 07:22 PM
02-16-2009, 05:01 PM
02-23-2009, 05:15 PM
02-27-2009, 11:20 PM
Thought I would add to the chili guide, never can have too many recipes.
Beef, buffalo or other mixtures of ground meat can be substituted.
You can also add almost any type of sausage or pepperoni for fun. One time I added pineapple, was good to me lol. If you want to make it a bit unhealthy and sweeter, add some pure maple syrup.
6 Tbsp. vegetable oil, divided
3 lbs. venison chuck, cut into 1/2 chunks
3 large onions, finely chopped
1 jalapeno chili, seeded, finely chopped
8 garlic cloves, minced
4 tsp. ground oregano
3Tbsp. ground cumin
2 tsp. ground coriander
1 tsp. ground cinnamon
1/2 c. chili powder or to taste
1 can of beer
2 1/2 cups beef broth
1 tin crushed tomatoes (28 fl.oz.)
1Chipotle chili in adobo sauce, chopped
1 tsp. salt
1 each red and yellow bell peppers, seeded, cut into 1/2" dice
1 each tin of kidney beans and 1 tin pinto beans, drained (14 fl.oz.)
1/2 sq. unsweetened chocolate, grated
Salt and freshly ground black pepper to taste
In a large,6-qt.(6L) pot, heat 2 Tbsp. oil over medium heat. Cook meat in batches until it is well-browned on all sides, about 5-7 minutes. (Don't crowd the pan or the meat will steam.)Remove chunks; reserve as you cook.
Add another 2 Tbsp. oil; cook onions until soft and lightly browned, about 5-7 minutes. Add jalapeno chili; cook another minute. Add garlic, oregano, cumin, coriander, cinnamon and chili powder; cook another 2 minutes or until the spices have mixed together, stirring constantly.
Add beer, broth, tomatoes, chipotle chili and salt; bring to a low simmer. Return meat to the pot. Simmer, partially covered, 1 1/2 hours, stirring occasionally.
Add bell peppers, kidney and pinto beans to the chile mixture on medium heat, uncovered, and continue simmering for 10 more minutes or until slightly thickened. (If the mixture thickens too much just add a bit of broth or water.)
Add grated chocolate; stir until melted. Taste and add Salt and Pepper if needed. Enjoy!!!
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