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

Name: The Best Chili Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
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

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

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.
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.
Add the tomato paste and stir well, evenly distributing the paste throughout. Reduce heat and cover. Allow to simmer for at least 30 min.
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

For other delicious recipes, check out Southwestern Chili and Loaded Potato Chili!

Ingredients

8 pieces of naan bread

1 lbs chicken tenders

Cavender's seasoning

1 tbsp olive oil

1 cup mozzarella cheese

4 tbsp feta cheese

2 tbsp sun-dried tomatoes

1/2 cup fresh spinach, chopped

4 tbsp peperoncini peppers

Also required: 2 different size cast iron skillets (large/med, med/small)

Instructions

Rinse the chicken tenders, pat dry, chop, and season with Cavender's.

Add olive oil to skillet and place over medium high heat.

Add chicken and cook for approximately 10-12 minutes, or until done.

Take one piece of naan bread and top with chicken, spinach, feta and mozzarella, peppers, and tomatoes. Evenly distribute the toppings then place the second piece of bread on top. The goal is to have this pressed tightly and fully filled. It's better to have overflow at the beginning than to have a loose sandwich that falls apart.

Heat two cast irons (one large, one medium or medium and small) over medium high heat.

Place the completed sandwich in the larger cast iron. Then, take the heated smaller cast iron and sit it on top of the sandwich, ensuring that it sits flat to heat evenly. Press for approximately 2-3 minutes, or until lightly browned and thoroughly heated.

Cut in half and serve.