Chili My Way Recipe

Name: Chili My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons oil; 1 red bell pepper, diced; 12 green bell pepper, diced; 1 jalapeno, minced (or small can of El Pato Jalapeno Salsa); 1 yellow onion, diced; 2 celery ribs, diced fine; 2 -4 cups kale, chopped (yes, kale!); 1 tablespoon garlic, minced; 1 -2 lb ground beef; 1 teaspoon kosher salt; 1 ½ tablespoons chili powder; 1 teaspoon cayenne pepper; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon granulated garlic; 3 tablespoons dehydrated onion; 1 teaspoon paprika; 1 bay leaf; 1 teaspoon fresh ground black pepper; 6 ounces tomato paste; 4 cups water; 28 ounces enchilada sauce (I like El Pato); 15 12 ounces kidney beans, with juice; 15 12 ounces pinto beans, with juice

Servings: persons

1 tablespoon unsalted butter
2 tablespoons oil
1 red bell pepper, diced
12 green bell pepper, diced
1 jalapeno, minced (or small can of El Pato Jalapeno Salsa)
1 yellow onion, diced
2 celery ribs, diced fine
2 -4 cups kale, chopped (yes, kale!)
1 tablespoon garlic, minced
1 -2 lb ground beef
1 teaspoon kosher salt
1 ½ tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon granulated garlic
3 tablespoons dehydrated onion
1 teaspoon paprika
1 bay leaf
1 teaspoon fresh ground black pepper
6 ounces tomato paste
4 cups water
28 ounces enchilada sauce (I like El Pato)
15 12 ounces kidney beans, with juice
15 12 ounces pinto beans, with juice

1
Add the oil & butter to a large stockpot over high heat.
2
Add the bell pepper, jalapeno, celery, and onions.
3
Sprinkle with salt and cook until tender, about 5 minutes (if they start to look dry then put in a slash of water).
4
Add the garlic and kale, saute 1 minute longer.
5
Add in the ground beef and break it up a bit, cook until the meat looks done (about 7 to 10 minutes).
6
Add in the chili powder, cayenne, coriander, cumin, granulated garlic, dehydrated onion, paprika, bay leaf and black pepper - cook about 1 minute.
7
Add in the enchilada sauce and tomato paste, stir and cook 2 minutes.
8
Stir in the 4 cups of water, kidney and pinto beans (with their juice!
9
); lower the heat and simmer, about 2 hours.

1279

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 tablespoons oil, 1 red bell pepper, diced, 12 green bell pepper, diced, and more.

Yes, Chili My Way falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili My Way

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions