University of Missouri Chef Bill's Chili

Recipe

Soup, Chili & Stew
University of Missouri Chef Bill's Chili

Primary Media

Chili with macaroni noodles and parsley

User Rating

3.73 out of 5 stars
Rate it:
11 ratings

Recipe Data

10
Servings
15min
Prep
55min
Total

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    Description

    This classic chili utilizes simple ingredients to get great chili flavors, with one unusual twist: a big squirt of the bright red Thai hot sauce called sriracha.

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    3 lbs.lean ground beef
    1large yellow onion, diced
    1green bell pepper, seeded and diced
    1(14.5-oz.) can Hy-Vee diced tomatoes, undrained
    1(4-oz.) can Hy-Vee chopped green chiles
    2(30-oz. each) cans Hy-Vee chili style beans in chili gravy
    1 c.water, plus more as needed
    2(1-oz. each) packets Hy-Vee chili seasoning
    2 tbsp.Hy-Vee sriracha sauce
    Hy-Vee sea salt, to taste
    Hy-Vee ground black pepper, to taste
    Hy-Vee Kitchen macaroni and cheese, optional

    Things To Grab

    • Large pot
    • Colander

    Directions

    1. In a large pot, brown ground beef over medium heat. Drain off fat; add onion and bell pepper and cook 5 minutes, stirring occasionally.
    2. Add tomatoes, green chilies, beans, water and seasoning. Bring to a boil; reduce heat to maintain a simmer. Simmer 30 minutes.
    3. Stir in more water as needed to achieve desired thickness. Stir in sriracha and season with salt and pepper. Serve with macaroni and cheese, if desired.

    Nutrition facts

    Servings

    460 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 120mg
    • Sodium: 1240mg
    • Total Carbohydrates: 35g
    • Protein: 49g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 35%
    0%
    Iron 45%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Fall 2016.