Big Boy Chili
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
5 servings
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Calories
1051 kcal
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Course
Main Course
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Cuisine
American
Big Boy Chili
Description
The Big Boy Chili recipe begins by browning ground beef in a large pot, releasing fat for cooking spices. Fresh vegetables—including diced potato, poblano, jalapeño, onion, and green onions—are added along with garlic and a combination of chili powder, smoked paprika, cumin, and cayenne pepper. The spices bloom in the rendered fat for enhanced aroma and flavor. Rice mixes in to absorb the liquids during simmering in tomato sauce, canned diced tomatoes, beef broth, and canned kidney beans.
This chili presents a thick texture with tender chunks of potato and beans, and a well-developed savory and smoky flavor accented by moderate spiciness. The rice offers additional body and starch to the chili, making it a filling dish with multiple layers of taste and texture.
This chili can be served alone, topped with shredded cheese and sour cream using the included ingredients, or paired with cornbread as suggested in the recipes. It is suitable for family meals or gatherings where a robust, warming entree is desired.
Ingredients
For the Chili
- 2 lbs ground beef 85/15 fat ratio
- ½ lb potato
- 1 poblano pepper medium
- 1 onion small
- 1 Tbsp garlic minced
- 4 green onion stalks
- 1 jalapeño medium
- 2 tbsp chili powder
- 1 Tbsp smoked paprika
- 1 Tbsp cumin
- 1 tsp cayenne pepper
- 1 cup rice dry
- 29 oz can tomato sauce
- 14.5 oz can diced tomatoes petite
- 14.5 oz can beef broth
- 15.5 oz can red kidney beans
- ½ cup cheese shredded
- 5 tbsp sour cream
For the Cornbread
- ½ cup all-purpose flour
- ½ cup cornmeal yellow
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- ¼ cup sugar
- ½ cup milk
- 2 tbsp neutral cooking oil generic cooking oil
Instructions
For The Chili
- Heat a large pot over medium high heat and add in your beef, allowing the fat to render out and the meat to brown. Season lightly with salt and pepper.
- While the beef is cooking, wash and cut all of your vegetables. Cut the potatoes into a large dice, onion into a small dice, the poblano into a medium dice, the green onions into small slices and the jalapeño into thin slices.
- When the beef is about 90% of the way cooked, move it to the perimeter of the pot and allow the fat to pool in the center. Dump the chili powder, paprika, cumin, and cayenne pepper into the oil and allow the spices to bloom for 30 seconds or so.
- Mix the spices into the beef and add in the onions and peppers. Allow those to cook for 1 to 2 minutes then add in the garlic, potatoes, and rice. Stir to combine.
- Add in the tomato sauce, diced tomatoes, broth, and beans. Bring to a light boil, reduce the heat to medium low and cover. Simmer for 20-30 minutes or until the potatoes have softened and rice has cooked.
- This is a thick chili. If you want a soupier consistency, add more broth or water.
For the Cornbread
- While the chili is stewing, start the cornbread.
- In a large bowl mix together the dry ingredients until combined and no clumps remain.
- In a separate bowl, crack an egg and beat it.
- Add in the sugar, milk, and oil. Mix until the oil has combined with the other ingredients and the sugar has dissolved.
- Combine the wet ingredients into the dry ingredients and stir until smooth.
- Spray 5 wells of a muffin tin with oil and divide the batter evenly 5 ways. You can also cook this in a cake pan, it may affect the time though.
- Bake at 400°F (204°C) for 15 minutes or until the tops just start to brown.
For the Chili
- After the chili has been stewing for 20-30 minutes, remove the lid and test the rice and potatoes for doneness. Season with salt and pepper to taste.
Plating
- This recipe makes 5 servings. Divide the contents of the pot evenly between 5 meal prep containers. Divide ½ cup (56)g of cheese between the containers. Also top them with 1 tbsp or 14g of sour cream. Each dish gets a sprinkling of green onions and a few jalapeño slices.
- To store the cornbread, I just wrap it in foil and place it on the counter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 1051 kcal
% Daily Value*
| Calories | 1051kcal | 53% |
| Carbohydrates | 110g | 37% |
| Protein | 56g | 112% |
| Fat | 43g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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