Chili Bowl

Chili Bowl

I hope everyone had a great weekend! I have two more bowls to share with you all before the Super Bowl craziness begins next weekend! This chili recipe makes a ton so consider bringing it to your Super Bowl gathering!

This recipe is a combination of a family recipe/recipe from a close family friend. Like many chili recipes, this one contains a special ingredient! Trust me, you have to try it.

Shay’s Way features the original chili recipe with my adaptations and of course, lots of cheese and onions to top! He enjoys eating his chili over hot dogs, Fritos, rice, spaghetti, or by itself with crackers.

Mine features components of the original recipe with meatless/gluten free adaptations.

Chili Bowl (Shay’s Way)
2-3 pounds of ground beef
2 onions, finely diced
Tony Chachere’s Creole Seasoning, to taste
Pepper to taste
Dash of red pepper
3 tbsp. cumin
3 tbsp. chili powder
1 pkg chili mix
3 tsp. garlic powder
2 cans Bush’s mild chili beans
3 cans Rotel “Chili Fixins” tomatoes
1/2 cup pickle juice
3 cloves garlic

In a large skillet or Dutch oven brown meat and onions and drain. Add seasonings and chili mix. Then add beans and tomatoes. Stir well before adding your pickle juice (yes, you read that right! Just pour straight from the jar you have buried in the back of your fridge) and garlic cloves. If you’re using a Dutch oven, you can simmer your chili on low for about three hours. I used my 6 quart crock pot so the seasoned, cooked meat along with the beans, tomatoes, pickle juice, and garlic were dumped straight into the pot. I cooked the chili on low for about three to four hours.

Notes: The original recipe calls for salt to taste. Since I’m already adding Tony Chachere’s, pickle juice, chili mixes, and canned items with added sodium, I did not add any additional salt. The original recipe also gives you the option of adding in an extra package of chili mix. I had one of McCormick’s “hot” chili mix package on hand and it tasted fine. If you’re gluten-free and making this recipe, the McCormick brand has a gluten-free chili mix. Be sure to omit Tony Chachere’s since it is not labeled as gluten-free. You could substitute Bush’s for Ranch style beans if you wanted to but the flavor of Bush’s is really compatible with this recipe. The original also calls for Del Monte zesty chili style tomatoes but since they have corn syrup, I started using Rotel or any canned organic zesty diced tomatoes I find at my store. You can’t really tell a difference.

Chili Bowl (Shan’s Plan):
1 1/2- 2 cups cooked lentils
1 1/2- 2 cups cooked quinoa
1 1/2 tbsp chili powder
1 1/2 tbsp cumin
1/2 onion diced
3 cloves garlic
1/2 green bell pepper, diced
1 can black beans, rinsed and drained
1 can Rotel original diced tomatoes
1/2 cup salsa
Salt and pepper to taste

I warmed my cooked lentils and quinoa in a skillet and added garlic, onion, and seasonings. Then, I transferred my newly transformed “chili meat” to the crockpot and added the bell pepper, beans, and tomatoes. My chili cooked for about 3-4 hours on low. I added salsa part way through to thin it out.

Notes: This is a very basic “chili recipe.” I would feel free to go crazy and add additional beans or tomatoes or corn- whatever you feel like. There are times when I’ll make chili and literally sift through my produce drawer and add in other miscellaneous items (zucchini, jalapeño, kale). Do what works for you. You could do away with the plant-based meat all together and use a meat substitute.

For my Paleo/Whole 30 peeps- you can easily adapt this recipe for you. Keep the beef and onions, garlic, tomatoes, pickle juice, and spices (except for Tony’s and the chili mix). Add in extra veggies.

I hope you enjoy this family recipe as much as I do!

Sugar and Spice,


Leave a Reply

Your email address will not be published. Required fields are marked *