Hungry Hippo Hearty Chili Recipe

This entry was posted by on Monday, 6 December, 2010 at

It’s that time of the year again when eating homemade Chili becomes my job.  Here’s an awesome recipe that always fills up my belly and leaves me plenty for leftovers. It’s a super meaty and thick recipe, not of the soupy variety.

1 Large Onion Roughly Chopped
4 Pounds of Ground Meat
1 Tsp Garlic Powder
1 Tsp Red Pepper Flakes
1 Tsp Black Pepper
3 Tsp Himalayan Crystal Salt
1/4 Cup Cumin
1/4 Cup Chili Powder
1.5 Cups Frozen Corn
1 Can Pinto Beans strained and rinsed
1 Can Black Beans strained and rinsed
2 Boxes of Chopped Tomatoes (750 grams each or 26.46 oz. each, no salt added)
Your choice of noodles/pasta
sour cream for topping
shredded cheese for topping

First you sautee the onion, then add meat.  Crumble it and cook it through.  Start adding other ingredients and adjust the seasonings as desired.  Personally, I think they are perfect, but of course I would 😉  Once all is mixed good, let simmer on low covered for 45 minutes.  That gives you plenty of time to cook up whatever pasta or rice you want with it.  I also like some sour cream  and shredded cheddar cheese on top.  But, that’s your choice.  Most of the time, I try and use natural and organic ingredients, which I did here, even if I didn’t specify.  That’s also a personal choice to use what type of ingredients you want. Also if you’re using canned tomatoes that contain salt you may want to lower the amount of salt added to the recipe.

Hungry Hippo Thick Chili and Beans Recipe

I make plenty of left overs and you can easily freeze some of me too!



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