Diver Dan'S "Trauma" Chili
A hearty, spicy chili featuring ground chuck, beans, and smoky peppers, perfect for comfort food lovers and those craving bold flavors with a touch of heat.
Ingredients
Instructions
- Rinse the kidney beans.
- In a large pot, simmer canned tomatoes to create the sauce.
- Add rinsed kidney beans and Tabasco to the simmering sauce.
- Dice green peppers and onion, then pan fry in a little oil until just tender.
- Add the sautéed peppers and onions to the sauce.
- Brown the ground chuck in a pan, drain off excess fat, and add to the sauce.
- Stir in chili powder and simmer the mixture for at least 30 minutes.
- Top with shredded cheddar cheese and a scoop of sour cream before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of beer or a tablespoon of brown sugar to balance the acidity of the tomatoes. If you're out of kidney beans, black beans or pinto beans can make a great substitute. Adjust the chili powder and red pepper to your heat preference, and feel free to incorporate any leftover vegetables you have on hand, similar to what you might use in Hobo Dip.
Serving Suggestions
Serve this chili hot, topped with shredded cheddar cheese and a dollop of sour cream for creaminess. Cornbread or crusty bread makes a perfect side to soak up the spicy goodness. For a fun twist, pair it with George's Guacamole for a refreshing contrast, or serve alongside some tortilla chips for added crunch.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, or microwave in a bowl, covered loosely, for about 2-3 minutes. The flavors will deepen as it sits, making it even tastier the next day.
Nutrition & Diet Analysis (per serving)
Each serving of Diver Dan'S "Trauma" Chili contains roughly 452 calories, with 32g protein, 45g carbohydrates, and 17g fat. It is an excellent source of vitamin C (168% of the Daily Value), protein (65% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 529mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili vegetarian?
Yes, you can easily adapt this recipe to be vegetarian by omitting the ground chuck and using lentils or additional beans instead. You can also enhance the flavor with a bit of vegetable broth and by adding more vegetables, which makes it a great option for those seeking vegan recipes.
How spicy is this chili?
The spice level can be adjusted to your liking! Start with a smaller amount of chili powder and red pepper, then taste and increase as desired. If you prefer a milder version, you can use sweet bell peppers and reduce or omit the red pepper entirely.
Can I freeze this chili for later?
Absolutely! This chili freezes very well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).