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  • Sara Carr Fitness

Mike's Chili


2 lbs 80/20 ground beef

2 28oz cans diced tomatoes

3 19oz cans kidney beans, drained and rinsed

1 white onion, diced

1 green pepper, diced

1 red pepper, diced

1/2 cup pickled jalapenos

1/2 cup pickled banana peppers

1 Tbsp garlic powder

1 Tbsp salt

1 1/2 Tbsp cumin

1 1/2 Tbsp chili powder

1/2 tsp paprika

1/2 tsp cayenne pepper


  1. Heat a large heavy bottomed pot over medium heat. Put in the ground beef, onion, salt, and garlic powder. Cook until meat is about half browned

  2. Add the rest of the ingredients and stir well to combine

  3. Continue to cook until the chili starts to simmer. Reduce heat to low and let simmer for 1 hour, stirring occasionally

  4. Remove from heat and divide into 8 even portions, putting each portion in a Tupperware container. Refrigerate up to 5 days or freeze up to 2 months


Protein- 28g

Fat- 23g

Carbs- 38g

*you can make a lower fat version by using a 90/10 ground beef, but the flavor won't be quite as good

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