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chili

The Best Chili Recipe

March 6, 2020 by Cody

Look no further!! With double meat and just the right amount of spice, this is the Best Chili Recipe!

Look no further!! With double meat and just the right amount of spice, this is the Best Chili Recipe!

About ten years ago, a friend of mine was talking about his delicious chili recipe.  He was hyping it up to the max.  Even taking it so far as to say, “It’s probably the best chili you’ve ever had in your life!” So, obviously, I had to try this stuff.  Lo and behold, it was the best chili I had ever tasted! 

The Best Chili Recipe

Look no further!! With double meat and just the right amount of spice, this is the Best Chili Recipe!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients

  • 1 lb. ground beef
  • 1 lb sirloin steak
  • 1 onion
  • 1 poblano pepper
  • 2 tbsp fire roasted green chile peppers
  • 1 can fire roasted tomatoes
  • 1 can dark kidney beans
  • 1 can light kidney beans
  • 2 tbsp tomato paste
  • 1 packet chili seasoning
  • 2 cups beef broth
  • Salt & Pepper to taste

Instructions

  1. Heat a Dutch oven (or pot) over medium/medium-high heat. Brown the ground beef first, using a small portion of the chili seasoning to add some flavor to the meat. Salt and pepper the steak to taste and thinly slice. Once the meat is partially browned (about 3/4) you can add the steak (Tip: I highly recommend giving the steaks a quick sear in a cast iron or on a grill before slicing to increase flavor) Cook for approximately 5 min, or until the ground beef is thoroughly cooked.
  2. Chop the onion and pepper. Mix in the onion, poblano, and chile peppers. Then dump the tomatoes, beans, broth, and remainder of chili seasoning and stir well. Bring to a boil.
  3. Add the tomato paste and stir well, evenly distributing the paste throughout. Reduce heat and cover. Allow to simmer for at least 30 min.
  4. Enjoy.

Notes

For an alternative to the chili packets, check out Flavor God seasonings

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 115mgSodium: 669mgCarbohydrates: 17gFiber: 4gSugar: 3gProtein: 40g
© Cody
Category: Main Dish
For other delicious recipes, check out Southwestern Chili and Loaded Potato Chili!

Filed Under: Beef, Main Dish Tagged With: beef, chili, cowboy, filling, hearty, steak

Loaded Potato Chili

March 6, 2020 by Cody

Break away from the norm with a bowl of hearty Loaded Potato Chili!!!

Break away from the norm with a bowl of hearty Loaded Potato Chili!!!

So, to be honest, I stumbled across greatness by complete accident. A friend of mine invited me over one night to watch a fight.  I had already planned to make chili for supper so it worked out great! I offered to just bring the pot along as our contribution to the smorgasbord that usually accompanies such events. While in the the kitchen cooking, I noticed that we had a bag of potatoes that needed put to use soon or they’d go to waste.  I shrugged my shoulders, why not? Into the chili, they went. 

Before we ate, I gave my disclaimer that I had never made chili like this before and “kind of just winged it”.  As I removed the lid, my friend gasped, “I love potatoes!” The true excitement in his voice put a smile on my face.  Let me tell you, this chili did not change his mind about potatoes.  It was delicious!!! Try it out!

Loaded Potato Chili

Loaded Potato Chili
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1 lb bison
  • 2 Yukon gold potatoes (cubed)
  • 1 sweet onion (chopped)
  • 1 can fire roasted tomatoes
  • 1 can dark kidney beans
  • 1 jalapeno pepper (diced)
  • 1 poblano pepper (chopped)
  • 2 tbsp tomato paste
  • 1/2 tsp garlic (minced)
  • 1 packet of mild chili seasoning
  • 1 cup beef broth
  • 1 cup water

Instructions

  1. Brown the meat over medium heat. Sprinkle some of the chili seasoning* over the meat if you wish. (Tip) Use a Dutch oven or pot to brown the meat and then just add the remainder of ingredients to help reduce the number of dishes used.
  2. Slice and dice! Cut the potatoes into small cubes, chop the poblano and onion, and dice the jalapeno. If you're using fresh garlic, mince it. You can buy the garlic already minced though (click here).
  3. Return to your Dutch oven (or pot), add the tomatoes, jalapeno, poblano, onion, garlic, beans, and potatoes. Season with chili seasoning* and mix well. Top with the broth and water. (Optional, replace the cup of water with an additional cup of broth.)
  4. Bring the chili to a boil. Add the tomato paste and stir well. Reduce heat and cover. Allow to simmer for at least 30 minutes (longer if you wish).

Notes

* I've said this numerous times, but I rarely buy seasoning packets. I often use a combination of Flavor God seasonings. Everything, Spicy Everything, Chipotle, and Ghost are all solid combo options when making chili.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 527mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 21g
© Cody
Category: Main Dish
For other delicious recipes, check out Southwestern Chili and The Best Chili!

Filed Under: Main Dish Tagged With: bison, chili, hearty, potatoes

Southwestern Chili

March 6, 2020 by Cody

Chili and hunting season go hand in hand.  If fall itself doesn’t spark the crave, the often cold days that accompany late season definitely will.  What better way to counter a day in the cold outdoors than a warm bowl of chili!? To keep from seeming like we eat the “same old thing”, I like to change it up a bit every now and then.  With a southwestern twist, this recipe is a great alternative to the standard bowl of chili. 

With a southwestern twist, this Southwestern Venison Chili is a great alternative to the standard bowl of chili. 

What is Southwestern Chili?

Chili itself already contains some southwestern seasonings like chili, onion and garlic powder, cumin, etc.  Southwestern Chili adds a bit more flare like poblano peppers, green chili peppers, roasted corn and bell peppers, and venison taken during Southern Colorado’s archery season. Using roasted Hatche green chiles from Southern Colorado or New Mexico would make it even more authentic.

Using Ground Venison in Chili

Any ground venison can be used in this recipe. So, if you have your deer taken to the local processor, that works great! However, when processing your own meat, I choose to handle chili meat differently than the average grind for burgers.  Typically, I find an 85/15 ratio of meat to fat to be ideal for burgers.  For chili meat, though, no fat is added, and it only passes through the grinder once.  Also, I like to add chili seasoning to the meat before grinding to improve flavor.  

With a southwestern twist, this Southwestern Venison Chili is a great alternative to the standard bowl of chili. 

How to make Southwestern Venison Chili.

Brown the ground venison over medium heat. Sprinkle some chili seasoning over the meat if you wish. (Tip) Use a Dutch oven or pot to brown the meat and then just add the remainder of ingredients to help increase flavor and reduce the number of dishes used.

Strain and press a can of corn by pouring it into a strainer and pushing with your hand until you remove as much liquid as possible.

Place a cast iron skillet over medium-high heat and add butter. Once the butter is melted, dump the corn into the skillet. After the corn is slightly browned and starts to release a popcorn-like aroma, add the chopped onion. Stir regularly until the onions are softened, but not quite fully caramelized.

Chop the poblano bell pepper. If you’re using fresh garlic, mince it. You can buy the garlic already minced though. Then, add the corn, onions, green chiles, poblano, bell pepper, beans, tomatoes, garlic, seasonings, and black pepper and mix well. Top with water and broth and bring to a boil. Add the tomato paste, reduce heat to low, and cover. Allow to simmer for at least 30 minutes.

With a southwestern twist, this recipe is a great alternative to the standard bowl of chili. 

One of my friends was able to let an arrow fly on a muley while we were trying to fill some OTC archery elk tags in Southern Colorado. He was kind enough to share some of his harvest and wanting to let the region that the food came from shine through, I decided to use some of the ground venison for Southwestern Venison Chili. Toss some Fritos and/or grilled cheese in the mix after a day of hunting and you just might set yourself up for a slumber worthy of waking up and doing it all over again!

Southwestern Chili

Ingredients

  • 1 lb Venison
  • 2 tbsp diced green chiles
  • 1 poblano, chopped
  • 1 onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 can of corn
  • 1 tbsp butter
  • 1 can dark kidney beans
  • 1 can of fire roasted tomatoes
  • 1/2 tsp garlic, minced
  • 1 tsp black pepper
  • 1 cup beef broth
  • 1 cup water
  • 2 tbsp tomato paste
  • 1/2 packet of chili seasoning*
  • 1/2 packet of taco seasoning*

Instructions

  1. Brown the meat over medium heat. Sprinkle some of the chili seasoning* over the meat if you wish. (Tip) Use a Dutch oven or pot to brown the meat and then just add the remainder of ingredients to help reduce the number of dishes used.
  2. Strain and press the can of corn by pouring it into a strainer and pushing with your hand until you remove as much liquid as possible. You want to press firmly, but not hard enough to mash the kernels.
  3. Place a cast iron skillet over medium-high heat and add the butter. Once the butter is melted, dump the corn. After the corn is slightly browned and starts to resemble the smell of popcorn, add the chopped onion. Stir regularly until the onions are softened, but not quite fully caramelized. Careful not to burn.
  4. Chop the poblano bell pepper, and onion. If you're using fresh garlic, mince it. You can buy the garlic already minced though (click here).
  5. Return to the dutch oven. Add the corn, onions, green chiles, poblano, bell pepper, beans, tomatoes, garlic, seasonings, and black pepper and mix well. Top with water and broth and bring to a boil. (Optional - ditch the water and just use 2 cups of broth).
  6. Add the tomato paste, reduce heat to low, and cover. Allow to simmer for at least 30 minutes.

Notes

* I use Flavor God Taco Tuesday and Everything seasoning in this one!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 484mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 23g
© Cody
Category: Wild Game
For other delicious recipes, check out The Best Chili Recipe and Loaded Potato Chili!

Filed Under: Main Dish, Wild Game Tagged With: chili, corn, fire roasted, southwestern, venison, wild game

Chili Mac

January 31, 2020 by Cody

This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won’t break the bank!

This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won't break the bank!

Behold, the coveted Chili Mac! Once upon a time, in undisclosed lands across the globe, the young men of America’s military (the Marines, at least) reduced themselves to dog piles, strange methods of bartering, and “friendly competition” for this very meal.  Of course, I’m talking about the MRE, Menu 10 Chili and Macaroni.  With a shelf life that is measured in years and easy, quick-heat instructions, it was one of the most sought meals in the field.  All you had to do was add water and prop it up against a rock or something. 😆 Literally, that’s what the instructions say!!Giving homage to my field food days, I still put this on the dinner table occasionally.  It’s easy, cheesy, and overly satisfying.  This dish is also a great option for serving a large crowd because you can provide hearty portions in bulk size. Plus, it doesn’t cost a lot of time or money. 

This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won't break the bank!Chili Seasoning

So, the easiest route here is going to be the chili seasoning packs that you can purchase at almost any grocery store.  That is what will be in the recipe below.  With that being said, that is rarely the route that I take.  I often combine a variation of Flavor God seasonings, such as Everything, Spicy Everything, Taco Tuesday,  and Chipotle to name a few.   Another option is to make your own.  Creating your own spice rubs and blends involves a fair amount of time and even more trial and error.  Also, the end result can depend on your personal palate. Overall, the below ingredients should be a good starting point for most. 

  • 1 tbsp chili powder
  • 1/2 tbsp smoked chili powder
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp red pepper

The Noodles

This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won't break the bank!Naturally, when I think Macaroni, the first thing that pops into my head is elbow noodles. Those work here, obviously, but so do many other types of noodles (see left photo).  I encourage you to try out different types to find your favorite.  Noodles such as rotini, rigatoni, penne, bowtie (farfalle), ziti, and shells (conchiglie) are all possibilities.  I’d probably steer clear of the stringy noodles such as spaghetti, angel hair, linguine, etc., though. Regardless of which you choose, I do have one tip.  The ones with ridges in the sides like Barilla Elbow noodles (above) or Rigatoni (left), seem to hold sauce and cheese better. 

 

 

 

Chili Mac

This easy, cheesy, and overly satisfying Chili Mac is great for large groups and won't break the bank!
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 45 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • 1 packet of Chili seasoning
  • 16 oz of macaroni noodles
  • 1 lb of ground meat
  • 12 oz of American cheese (shredded or cubed)
  • 1 can of fire roasted tomatoes
  • 1/2 onion (chopped)

Instructions

  1. Bring a large pot of water to a boil. Add the pasta and boil for 8-10 minutes, or cook per package instructions. Stir occasionally.
  2. In a dutch oven, season the meat with chili seasoning and brown over medium high heat.
  3. When the meat is browned about halfway, add the onion. Continue cooking until meat is fully browned.
  4. Add the fire roasted tomatoes to the meat and onion. Be sure to scrape the bottom to remove any brown bits. Lower the heat to medium and allow it to cook down for about 5 minutes.
  5. Drain the pasta and add to the dutch oven with the meat, onions, and tomatoes. The meat mixture should have developed a "pasty" texture. Reduce heat to low and mix well.
  6. Slowly pour in the cheese, stirring continuously. Feel free to use different cheeses here. I've done the cheddar and American mix, like in the Zesty Mac & Cheese recipe, and a mix of Velveeta and Mexican 4-cheese blend, too. All are equally tasty in their own way.
  7. Cover and let sit on low for a few minutes as the cheese melts thoroughly. Stir regularly to prevent clumping.
  8. Remove from heat, serve, and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 96mgSodium: 930mgCarbohydrates: 26gFiber: 2gSugar: 5gProtein: 31g
© Cody
Category: Main Dish

 

Filed Under: Main Dish Tagged With: cheesy, chili, chili mac, macaroni

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Meet Cody


Hi! I’m Cody and thank you for visiting Wayfinder’s Galley!! I’m a family man, okay exerciser, wanderer, adventurer, and thrill seeker.
And guess what improves all those things……. FOOD!! Read More…

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