Kansas State Willie's Wild Chili Recipe

Kansas State Willie's Wild Chili is a hearty and flavorful chili recipe that is perfect for game day or a cozy night in. This chili is made with a combination of ground beef, beans, tomatoes, and a blend of spices that give it a delicious kick. It is simmered to perfection, allowing the flavors to meld together and create a rich and satisfying dish. Serve it with your favorite toppings like shredded cheese, sour cream, and diced onions for a complete meal.

5
24 Rating -
Rate
Non Vegdiet
1hr 38minstotal
15minsPrep
1hr 23minsCook
1hr 38m.total
15m.Prep
1hr 23m.Cook
Kansas State Willie's Wild Chili
plan
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ingredients serve

Ingredients for Kansas State Willie's Wild Chili Recipe

  • 1/10 tablespoon Olive Oil
  • 1/10 Onion, Diced
  • 0.30 cloves Cloves Garlic, Minced
  • 1/10 pound Ground Beef
  • 1/5 tablespoon Chili Powder
  • 1/10 tablespoon Cumin
  • 1/10 teaspoon Paprika
  • 1/10 teaspoon Dried Oregano
  • 1/20 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1/10 can Diced Tomatoes
  • 1/10 can Tomato Sauce
  • 1/10 cup Beef Broth
  • 1/10 can Kidney Beans, Drained And Rinsed

Directions: Kansas State Willie's Wild Chili Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
  • STEP 2.Add ground beef to the pot and cook until browned. Drain any excess fat.
  • STEP 3.Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1-2 minutes to toast the spices.
  • STEP 4.Add diced tomatoes, tomato sauce, beef broth, and kidney beans to the pot. Bring to a boil, then reduce heat and simmer for 1-2 hours, stirring occasionally.
  • STEP 5.Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
  • STEP 6.Cooking Tips: For extra heat, add a diced jalapeno or a pinch of cayenne pepper. This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well, so you can make a big batch and save some for later.
  • STEP 7.Storage and Serving: Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving. Serve with toppings like shredded cheese, sour cream, diced onions, and chopped cilantro.

Cooking Tips

  • For extra heat, add a diced jalapeno or a pinch of cayenne pepper.
  • This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
  • It also freezes well, so you can make a big batch and save some for later.

Storage and Serving

  • Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stovetop or in the microwave before serving.
  • Serve with toppings like shredded cheese, sour cream, diced onions, and chopped cilantro.
Nutrition
value
264
calories per serving
8 g Fat25 g Protein18 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    25g
  • Carbs
    18g
  • Fiber
    3g

MacroNutrients

  • Carbs
    18g
  • Protein
    25g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    4mg
  • Vitamin A
    169mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    31mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    258mg
  • Selenium
    30mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp