Chad’s Chili

Chad makes some good chili, let me tell you. A lot of our recipes we just toss ingredients in. Sometimes it turns out bad, most of the time it turns out good. Once in a while, it turns out epic. And this chili happens to be one of those times.

My husband has perfected this recipe multiple times and it is truly a wonderful (and gassy) week when he makes it. Beans, beans, the magical fruit (Uh, beans are not fruit. They’re a legume, by the way), the more you eat, the more you…well, you know. 🙂


  • 2 pounds of ground venison/beef/turkey
  • 1 yellow onions, peeled and diced
  • 2 jalapenos (use seeds from just one of them, discard the other seeds)
  • 1 poblano pepper
  • 2 tsp chipotle chili powder
  • big pinch of salt
  • 2 tsp garlic powder
  • 1 can of corn, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 (6 oz) can chipotle paste
  • 1 (12 oz) can tomato paste
  • 1 ½ cups dried black beans (we use the pressure cooker, or use a can- drained and rinsed)
  • 4 garlic gloves, minced
  • ½ red pepper; diced
  • ½ orange pepper; diced
  • optional: ½ green pepper diced
  • Brown the meat in a pan over medium-high heat with the onions, jalapenos, and poblano pepper.
  • Add in chipotle chili powder, salt, and garlic powder to the meat mixture.
  • In a pot, add the rest of the ingredients and then add the meat mixture.
  • Simmer the pot over low to medium heat for about an hour.

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