Screaming Eagle Chili
A hearty, flavorful chili with ground meats, beans, and spices, perfect for comfort food lovers and suitable for casual gatherings or weeknight dinners.
Ingredients
Instructions
- Brown the ground beef, ground pork, and chopped onion in a large pot.
- Drain excess fat and liquid from the meat and onions.
- Add crushed garlic, black pepper, cumin, chili powder, and curry powder; cook for 2 minutes.
- Stir in the can of red kidney beans with liquid, stewed tomatoes with liquid, and tomato sauce.
- Simmer the mixture for 1 to 2 hours, stirring occasionally.
- Serve hot, optionally over rice.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Worcestershire sauce or a splash of hot sauce for heat. If you want a vegetarian option, substitute the meat with lentils or a mix of beans. Adjust the curry powder based on your spice tolerance; start with 1 tsp. and add more if desired. Serve with crusty bread for a hearty meal.
Serving Suggestions
Screaming Eagle Chili is excellent on its own but also pairs beautifully with rice or cornbread for a complete meal. Top with shredded cheese, sour cream, or chopped green onions for added flavor. For a side, consider a fresh garden salad or some tortilla chips for a crunchy contrast.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove over low heat, adding a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Screaming Eagle Chili contains roughly 1109 calories, with 62g protein, 79g carbohydrates, and 65g fat. It is an excellent source of iron (222% of the Daily Value), protein (123% of the Daily Value), and calcium (48% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 894mg per serving (39% 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 use different types of beans in this chili?
Yes, you can substitute red kidney beans with black beans or pinto beans according to your preference. Just be sure to include the liquid from the beans to maintain the chili's consistency.
Is it possible to make this chili in a slow cooker?
Absolutely! Brown the meats and onions as instructed, then transfer to your slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours for a delicious slow-cooked flavor.
Can I make this chili spicy?
Yes, to increase the spice level, add diced jalapeños or a teaspoon of cayenne pepper. You can also use hot chili powder instead of regular. Adjust the heat to suit your taste, but remember, you can always add more spice!
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).