Spicy Protein Chili Recipe

Six Texas-sized servings with 32 grams of protein each!

Prep Time: 20 minutes

Cook Time: 80 minutes

2 tablespoons olive oil

2 pounds ground sirloin

2 stalks chopped celery

2 chopped jalapeños

1 chopped green bell pepper

2 (14 ounce) cans of stewed tomatoes

1 (10 ounce) can of Fire Roasted Rotel

1 (10 ounce) can of Hot Rotel

1 (14 ounce) can of tomato sauce

1 cup beef broth (can substitute with water)

2 (1.25 ounce) packets of McCormick Hot Chili Seasoning

1 (15.5 ounce) can kidney beans

1 (15.5 ounce) can pinto beans

1 tablespoon white vinegar

Red Pepper flakes to taste

Salt & Pepper to taste

Toppings:

1 sliced jalapeno

1 (8 ounce) bag of cheddar cheese

1/2 bundle of chopped chives

1 bag of oyster crackers

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1. Heat olive oil in large pot over medium-high heat. Brown 2 pounds of ground beef.

2. Add salt, pepper, and red chili flakes to taste.

3. Add chopped celery, bell pepper, and 2 chopped jalapenos into pot. Cook for 5 minutes.

4. Pour in all canned tomatoes products and 1 cup of beef broth. Smash tomatoes with your utensil.

5. Stir in 2 packs of chili seasoning.

6. Add canned beans. Mix well and bring to a boil.

7. Reduce heat to low. Simmer for an hour and stir occasionally.

8. Remove from heat and mix in 1 tablespoon of vinegar. Let cool for 10 - 20 minutes. Stir occasionally.

9. Top portions with sliced jalapeño, cheese and chives. Serve with oyster crackers.

   
   

   Don't like spice? Cut the jalapeño and use mild Rotel & chili seasoning