Bull Rider's Chili recipe

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Ingredients

2 (4 ounce) packages Idahoan® Bacon & Cheddar Chipotle Flavored Mashed Potatoes
¼ cup olive oil
6 cloves garlic, minced
1 large yellow onion, chopped
2 red bell peppers, diced
2 green bell peppers, diced
4 pounds ground beef*
6 (19 ounce) cans diced tomatoes
2 (10 ounce) cans RO*TEL Diced Tomatoes & Green Chilies
4 (15 ounce) cans kidney beans, drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed

Nutrition Info

555.9 calories
carbohydrate: 43.6 g
cholesterol: 94.7 mg
fat: 23.9 g
fiber: 14.3 g
protein: 38.3 g
saturatedFat: 8.1 g
servingSize: -
sodium: 1269.6 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute garlic, onion and peppers in olive oil until onions are transparent.

  2. Add meat and brown.

  3. Stir in tomatoes and once mixture is very hot, add the packages of potatoes.

  4. Mix thoroughly, add beans and simmer for at least one hour on medium heat.

  5. Gather up your own buckaroos and serve the chili topped with a large dollop of Fiesta Dip.

Recipe Yield

12 servings

Recipe Note

A hearty chili that is perfect for a big crowd, or freeze part of it for an easy weeknight dinner another time.

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