Pit Stop Chili
A hearty, flavorful chili with ground meats, tomatoes, spices, and optional beans, perfect for satisfying a crowd or a comforting family meal with smoky and spicy notes.
Ingredients
- 6 oz. chili powder ⓘ
- 2 Tbsp. cumin ⓘ
- 1 tsp. oregano ⓘ
- 1 1/2 lb. fine diced onions ⓘ
- 2 bay leaves ⓘ
- 1 or 2 cans beef bouillon ⓘ
- 1 or 2 cans chicken bouillon ⓘ
- 2 lb. ground beef ⓘ
- 1 lb. ground pork ⓘ
- 2 tsp. garlic powder
- 3 tsp. paprika ⓘ
- 3 tsp. red pepper ⓘ
- 2 Tbsp. dry onion flakes ⓘ
- 5 c. canned tomatoes, crushed ⓘ
- 1 1/2 Tbsp. virgin olive oil ⓘ
- 1/2 c. dry parsley flakes ⓘ
- 4 oz. hot green chilies ⓘ
- 2 garlic cloves ⓘ
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onions and cook until translucent.
- Stir in the garlic cloves and cook for another minute.
- Add the ground beef and ground pork, cooking until browned.
- Mix in the chili powder, cumin, oregano, garlic powder, paprika, red pepper, and dry onion flakes.
- Add the crushed canned tomatoes and stir well.
- Pour in the beef and chicken bouillon cans, adjusting for desired consistency.
- Add the bay leaves and hot green chilies.
- Simmer uncovered for about 45-60 minutes, stirring occasionally.
- Optional: Rinse and drain beans, then add to the chili and cook for an additional 15 minutes.
- Remove bay leaves before serving.
Tips & Substitutions
For a spicier kick, consider adding more hot green chilies or a dash of cayenne pepper. If you're short on time, pre-chopped onions can save you prep time. You can substitute the ground pork with turkey for a leaner option. Adjust the consistency of the chili by adding more or less bouillon based on your preference.
Serving Suggestions
Serve the Pit Stop Chili with cornbread or over rice for a hearty meal. It pairs beautifully with Ann'S Chicken Enchilada Casserole for a Tex-Mex feast. Top with shredded cheese, sour cream, and fresh cilantro for added flavor. Consider offering tortilla chips on the side for a crunchy contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in individual portions until heated through. The flavors continue to develop, making it even tastier the next day.
Nutrition & Diet Analysis (per serving)
Each serving of Pit Stop Chili contains roughly 1704 calories, with 36g protein, 229g carbohydrates, and 99g fat. It is an excellent source of dietary fiber (312% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1016mg per serving (44% 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 replace the ground beef and pork with a mix of lentils, beans, or textured vegetable protein for a hearty vegetarian version. Use vegetable bouillon instead of beef or chicken bouillon to keep it meat-free.
How can I thicken the chili?
If your chili is too thin, you can let it simmer uncovered to reduce the liquid. Alternatively, adding a tablespoon of cornstarch mixed with water can help thicken it quickly. You can also stir in some refried beans for natural thickness.
What can I serve with the chili?
Aside from cornbread, consider serving it with a side salad or some crusty bread for dipping. Topping the chili with avocado slices or jalapeños adds a fresh kick. For a complete meal, serve alongside Blake And Brooke'S Favorite Mexican Casserole.
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).