Husky Chili Recipe

October 14, 2018

 

We keep getting requests for what we feed our big family, so we thought it was time to bring back recipe posts! We are always experimenting with clean ingredient recipes, and finding things that are relatively low cost that everyone will actually eat. Gabe is a master at working with flavors, so today his is sharing his husky and hearty chili recipe we used this weekend that fed over 25 people! We had a bunch of family over for dinner, so we doubled this recipe for an extra large batch. Scroll to the bottom to copy the recipe!


 

 
Prep: Chop all vegetables!
Melt a Tbsp. of butter in the stockpot, and add the onions, peppers and garlic chipotle seasoning. Cook for about 5 to 7 min at medium high heat (or until about tender).
 

 
Once the onions and peppers are tender, add in the black beans, pinto beans, white hominy, 1/2 of your minced cilantro (the other half of your cilantro will be added to the beef), and riced cauliflower. Mix, cover, and let it brew on low heat as you cook up the beef.

As the onions, peppers, beans, etc. are simmering in the stockpot, combine the ground beef, salt, chili powder, smoked paprika, green onion, and the remaining cilantro in a large skillet. Cook at medium to medium high heat for about 7 min or until meat is browned.
 

 
Once browned, add the tomatoes and tomatillos to the beef, and turn the heat down to medium-low. Cover, and let the tomatoes and tomatillos cook down for about 10 min., or until things look good and “juicy”. (As seen in picture above.)

Add the contents of the skillet, tomato juice, and nutmeg to the stockpot. Mix well, cover and let simmer on low for about 45 min., stirring occasionally.
 

 
Serve warm with optional toppings: oyster crackers, organic sour cream, and/or shredded raw cheese.

A little disclaimer about how I cook… I do not like to follow recipes. I love to cook by observing texture, smell, and taste as it cooks. As such, the cook times and spice amounts are an approximation. I encourage you to do the same! If you are worried about it being to spicy, reduce the chili powder and paprika a bit, you can always add more later. Once everything is mixed together, give it a sample and add little amounts of more seasoning until it fits your taste. What is great about this pot o’ goodness is that it is difficult to mess up.

Enjoy with your family and friends! Let me know if you have any questions below. If you make it, let us know how it turns out! More recipes from our family table coming soon.

Husky Chili Recipe
Print Recipe
A hearty (and healthy!) chili recipe that can feed small to large crowds!
Servings Prep Time
10-15 30 min
Cook Time Passive Time
25 min 45 min for simmering
Servings Prep Time
10-15 30 min
Cook Time Passive Time
25 min 45 min for simmering
Husky Chili Recipe
Print Recipe
A hearty (and healthy!) chili recipe that can feed small to large crowds!
Servings Prep Time
10-15 30 min
Cook Time Passive Time
25 min 45 min for simmering
Servings Prep Time
10-15 30 min
Cook Time Passive Time
25 min 45 min for simmering
Ingredients
Servings:
Instructions
  1. Prep: Chop all fresh vegetables into small pieces.
  2. Melt a Tbsp. of butter in the stockpot, and add the onions, peppers, and garlic chipotle seasoning. Cook for about 5 to 7 min at medium high heat (or until about tender). Sometimes I like to let them cook a little longer to caramelize.
  3. Once the onions and peppers are tender, add in the black beans, pinto beans, white hominy, 1/2 of your minced cilantro (the other half of your cilantro will be added to the beef), and riced cauliflower. Mix, cover, and let it brew on low heat as you cook up the beef.
  4. As the onions, peppers, beans, etc. are simmering in the stockpot, combine the ground beef, salt, chili powder, smoked paprika, green onion, and the remaining cilantro in a large skillet. Cook at medium to medium high heat for about 7 min or until meat is browned.
  5. Once browned, add the tomatoes and tomatillos to the beef, and turn the heat down to medium-low. Cover, and let the tomatoes and tomatillos cook down for about 10 min., or until things look good and "juicy". (As seen in picture above.)
  6. Add the contents of the skillet, tomato juice, and nutmeg to the stockpot. Mix well, cover and let simmer on low for about 45 min., stirring occasionally.
  7. Serve warm with optional toppings: oyster crackers, organic sour cream, and/or shredded raw cheese.
Recipe Notes

A little disclaimer about how I cook... I do not like to follow recipes. I love to cook by experiencing the food as it cooks, meaning I go by texture, smell, and taste as it cooks. As such the cook times and spice amounts are on average what I use. I encourage you to do the same. If you are worried about it being to spicy, reduce the chili powder and paprika a bit, you can always add more later. Once everything is mixed together, give it a sample and add little amounts of more seasoning until it fits your taste. What is great about this pot o' goodness is that it is difficult to mess up.

Some people will think cooking the beef separately as an unnecessary step, but after years of tweaking my chili, I have found this makes the meat more flavorful, and therefor the chili better.

I hope you enjoy. If you have any questions please let us know, but more importantly, if you try this out, tell us how this turned out!

Leave a Comment

  • That looks so delicious! I really love the fact that it serves a lot of people, too. Definitely saving this for the future! I’ve never had riced cauliflower and don’t know how to do that; do you have a good way to rice cauliflower without any special kitchen appliances?

    • Gabe Liesemeyer

      Great question, and I should have clarified that. I buy big bags of it from the frozen foods section of Costco. I have also seen in it the frozen veggies section of my local store. It’s just cauliflower stems cut up into tiny pieces. As such you can prob do it with fresh cauliflower if you have a food processor. Good luck!

  • How do your kids like this chili? Is it really spicy?

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