6 Healthy Chili Recipes to savor in November

 

The Ultimate Beef Chili Recipe Meal Prep For The Week

Video taken from the channel: FlavCity with Bobby Parrish


 

“EASY” Lean Crockpot Beef Chili | Healthy Recipe

Video taken from the channel: mountaindog1


 

Healthy Recipes // MY FAMOUS TURKEY CHILI

Video taken from the channel: Sazan Hendrix


 

Chili Con Carne | Easy Healthy Chili Recipe

Video taken from the channel: Clean & Delicious


 

HOMEMADE BEEF CHILI Recipe | Easy Recipe for Chili | Simply Mama Cooks

Video taken from the channel: Simply Mamá Cooks


 

HEALTHIEST TURKEY CHILI RECIPE | DINNER IDEA FOR WEIGHT LOSS

Video taken from the channel: Crystal VC


 

6 Hearty Chili Recipes

Video taken from the channel: Tasty


6 Healthy Chili Recipes to Enjoy in November. by Elle Penner, MPH, RD. November 16, 2014. 22 Comments.

Share it: Sample rating item (No ratings yet) Lee | Fit Foodie Finds. Dust off those slow cookers! Chili is one of those simple, one-pot meals that can be made ahead of time and enjoyed throughout the week. One hearty bowl can pack at least. These healthy salmon recipes are wonderful weeknight meals!

Salmon is always a good idea – it’s incredibly healthy, flavorful, and can be prepared in a number of way. If you love fish, be sure to check out our other pescetarian recipes and our healthy shrimp recipes. Heat the oil in a Dutch oven or large soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato.

Sauté for 5 to 7 minutes, until soft. Add the turkey and cook until browned, 5 to 7 minutes, stirring often to break up the chunks. Robin’s Healthy Take: Chili, Three Ways When it’s cold outside, nothing warms you up like a bowl of hot chili. Try Robin Miller’s recipes for beef chili, turkey chili or vegetarian chili.

Thank you so much for this recipe Monique. It was absolutely delicious. I love making chili and I am always on the look out for new chili recipes. This was my first time making chili with chicken broth, it turned out too soupy for me (I like my chili a lot thicker) so I added some flour.

I also substituted the pepper for mushrooms. Enjoy this healthy recipe that gives you everything you crave on cold evenings. Thai is a favorite in our home and made weekly.

If you love chili recipes as much as we do try this Easy Whole30 Sweet Potato Chili, No Bean Whole30 Butternut Squash Chili and Easy Whole30 Pumpkin Chili Recipe. This Turkey Chili recipe is so simple to make and ready in just 30 minutes it’s one of the best one dish meals I make! Plus this is a healthy recipe that makes you feel full and satisfied! Try this turkey chili recipe today! Turkey Chili Recipe A healthy.

Easy Vegan Chili Recipe. This simple, healthy chili recipe is easy to make in about 30 minutes. The recipe is vegan, gluten-free, oil-free, sugar-free and can be made in advance and stored up to 4 days.

Enjoy with your favourite chili toppings for a complete meal. Recipe Variations. Here are a few ways to customize this recip. This is the BEST EASY CHILI RECIPE!

Our Lazy Day 6 Ingredient Chili is one of our favorite recipes to make for a crowd. It’s such an easy recipe to make and it’s so flavorful! Since it only contains 6 ingredients, you most likely already have this stuff in your pantry. It’s. Cook turkey chili on high for 3-4 hours or on low for 6-8 hours.

Freezing tips. This healthy chili recipe makes a great freezer meal! It holds up really well in the freezer and is perfect to pull out for busy weeknights.

To freeze: Place cooled soup in a.

List of related literature:

This is my all-time favorite chili recipe.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

This chili is the perfect hearty, warming meal for colder months, though it’s great eaten any time of year.

“Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables” by Anthony William
from Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables
by Anthony William
Hay House, 2016

Cook on low for 8 to 10 teaspoons chili powder; 1 teaspoon cumin; 1 hours.

“Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School” by Jill Castle, Maryann Jacobsen
from Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School
by Jill Castle, Maryann Jacobsen
Wiley, 2013

My go-to chili recipe!”—Bekie B

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

CHILI SAUCE—Peel and slice six large ripe tomatoes, add four onions, chopped fine, three-quarters of a cup of brown sugar, one-quarter cup of salt, four cups of vinegar and two teaspoons each of ginger and cloves and one-half teaspoon of cayenne pepper.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus Estes
Dover Publications, 2012

Add jalapeno chili, chili powder, cumin, garlic salt, onion salt, red pepper, seasoning, bay leaves, salt, pepper, beer, tomatoes, tomato sauce and paste, honey, and enough water to barely cover ingredients.

“Emergency!: Behind the Scene” by Richard Yokley, Rozane Sutherland
from Emergency!: Behind the Scene
by Richard Yokley, Rozane Sutherland
Jones and Bartlett Publishers, 2007

You can make this chili with ingredients already in your pantry, either as a standalone meal or part of a cookout.

“The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless” by Heather Dubrow, Terry Dubrow, MD, FACS
from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless
by Heather Dubrow, Terry Dubrow, MD, FACS
Bird Street Books, 2018

This very-low-carb chili recipe yields eight generous servings.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

You can make a large batch of this chili and share with family and friends, or take it to an event.

“The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes” by Kristina Carrillo-Bucaram
from The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes
by Kristina Carrillo-Bucaram
HMH Books, 2016

Divide a double batch of chili into thirds and freeze two of them.

“Racing Weight Cookbook: Lean, Light Recipes for Athletes” by Matt Fitzgerald, Georgie Fear
from Racing Weight Cookbook: Lean, Light Recipes for Athletes
by Matt Fitzgerald, Georgie Fear
VeloPress, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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99 comments

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  • Do you have any recommendations for this recipe for alternate meats to use? This sounds delicious, but I don’t eat beef! Any recommendations?

  • I don’t know which one I dislike the most? Maybe 4 hours high 6 hours low? ��You have to be kidding.��
    Don’t come to Texas with them beans.�� also you gotta add a little masa for thickner.
    Real nice corny taste.��

  • Can you make something pakistani/indian spicy. Which means something which contains a lot of �� because I am Pakistani and this is not spicy to me.plz

  • No offense, but when Alton Brown showed that there are supposed to not be any beans in meat chili, it is just that simple. Beans or meat. Cannot be both.

  • Hey Tasty I have a challenge for you! My uncle is in the hospital with heart problems so I might be going to stay with he and my aunt for a bit to help them out. Challenge is, my aunt has an illness that requires she eat less than 1500 milligrams of salt per day. I’ve been hoping to see it for a while, can you make a video on super low sodium meals?

  • Hiiii guys, I’m trying to be consistent during quarantine so I thought I’d share one of my go to’s for healthy eating / weight loss. I want to make more cooking videos so let me know if you guys liked this one. ✨

  • You don’t need to thicken it with flour. Just keep the lid crack open to evaporate the liquid and it will thicken itself, cook it longer to thicken and evaporate the liquid.

  • Love Johns videos. He’s like the wiser older brother who imparts wisdom and knowledge ����. And damn, my mouth is watering from this recipe ������

  • Aaah, my mother made Chili Con Carne. She would cook it until the sauce was thickened and serve it over rice. As a child this was my favorite meal!

  • Maybe a stupid question but is chili powder the same as this: https://images-na.ssl-images-amazon.com/images/I/A1kF54rwD%2BL._AC_SL1500jpg

  • Me and my GF split some Im cooking for myself until I get another GF ( 1 of the chosen few ) anyway Im trying to cook all was good on the video until the beef broth Heck I can easily build a automatic transmission but making chili is hard to do

  • I tried this recipe last week, and it was soooo good. I had enough for two days left over, and on those days I couldn’t wait to get home to eat some more.

  • This is a great recipe, BUT I GURANTEE YOU THIS ONES MOUTH WATERING https://youtu.be/idBp8XFpUwo

    This is a great recipe, BUT I GURANTEE YOU THIS ONES MOUTH WATERING https://youtu.be/idBp8XFpUwo

    This is a great recipe, BUT I GURANTEE YOU THIS ONES MOUTH WATERING https://youtu.be/idBp8XFpUwo..

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    This is a great recipe, BUT I GURANTEE YOU THIS ONES MOUTH WATERING https://youtu.be/idBp8XFpUwo

    This is a great recipe, BUT I GURANTEE YOU THIS ONES MOUTH WATERING https://youtu.be/idBp8XFpUwo

    This is a great recipe, BUT I GURANTEE YOU THIS ONES MOUTH WATERING https://youtu.be/idBp8XFpUwo

  • I enjoy watching your videos, your a great inspiration in cooking. I have tried a couple of recipes and they turned out amazingly delicious! I’m curious, could this beef chili beans be made in a crock pot?

  • That’s a great looking chili!  The only thing I would add would be some medium diced green and red bell peppers near the end. Adds a blast of color and flavor. I really liked your use of plenty of chili powder6 tbls. is great. I have seen people use only 1 or 2 for a similar size batch that you made. Also love your mixing in of chopped Sirloin! That is really traditional! Thanks for sharing.

  • You’re making me hungry! You wouldn’t like me when I’m hungry!!! Ha Ha, I’m going to use this recipe. It seems like the best one so far. Thank you.

  • You would think 6 tablespoons of chili powder would be too much, how spicy did this turn out? Or does a lot of it cook off? Delicious looking recipe btw!

  • My son ask for chili for dinner and I was looking for new recipes and came across yours.Thanks for sharing I just made this and omg �� sooo good yummy �� the chipotle pepper does give it a nice ���� taste thanks for the tip ��

  • I tried this recipe, i didnt have beef broth so i used beef stock cube in hot water, and replaced chili powder with chili sauce, it came out great! Super yummy. Thank u for the recipe!!

  • You dont have to thicken it with cornstarch if you dont add the beef broth. Just add a can of tiny diced canned tomatoes before the beans. looks goods.

  • Love easy recipes like this to help us keep on track with our diets! The more, the better, John, especially for us who aren’t the best cooks! So appreciated, especially since I don’t necessarily struggle so much in the gym, but more with what I eat from day to day

  • OMG! Tomato paste, My mom would add a bit of tomato paste to her beef based crock pot and some beef dishes, she said it slightly adds to the beef flavor. Love this channel..

  • It is easy to make the best-tasting chili if you use real New Mexico Chili. Specifically, chili from Chimayo New Mexico; it is unsurpassed for quality and flavor. Not too hot, but deliciously warm with a smoky flavor. If you want to win the contest you should get some. If you can’t afford the best, use Hatch chili, it is almost as good. Here is a link: http://www.chimayochilebros.com

  • Olá Simply Mamá… how are you…. well, I’ve made your Chili con Carne twice with the second time being tonight… this is a very flavorful and simple Chili con Carne to make… beats the heck out of what I have been making before, but to achieve the flavor profiles that this Chili does, while at the same time being oh, so simple to make… thanks for sharing…

    These were my experiences:
    The first time, I made it just as you suggested, with the exception of substituting Knorr’s Beef Bouillon Cubes (3 cubes = 6 cups stock) for the Beef Stock and tomato sauce for the tomato paste (I don’t stock it in my pantry), 2 Chipotle Chilies with 2 tbsp. of adobo sauce from the chilies and of course, thickening with 4 tbs. corn starch… turned out very tasty, while simple to prepare.

    The second time (meaning tonight) I used half Ground Beef and half Ground Turkey, 3 Knorr’s Beef Bouillon cubes, 8 oz can of tomato sauce + 14 oz can of stewed tomatoes, 1 diced onion and 2 diced fresh chili ancho, 3 tbsp. adobo sauce (directly into the Chili con Carne) with 3 Chipotle Chilies combined with 4 dried Chili Guajillos and 5 dried Chili Puyas (the dried chilies were fire roasted and then, rehydrated and blended with the Chipotles in a blender with a third cup of the chili water. I then separated the chili paste from the pulp/seeds with a nylon spatula in a strainer and added the chili paste to the Chili con Carne), 3 tbsp. corn starch + water from home cooked Pinto Beans… it turned out really, really great… rich chili flavor without being Picante (Spicy Hot)… your Chili con Carne recipe is a great foundation upon which to experiment… thanks again…

  • I am making this right now, and boy howdy endless opportunities for leftovers with this! Like she said, frito chili pie, also would be OUTSTANDING on hot dogs. You could also use venison.

  • ola, nose porque pero  parece que te he visto en persona  alguna vez, o quizas te pareces a alguien que conozco, como sea  pero la receta esta buena me gusto, lo que no entendi es eso que le pones para que se haga espeso  algo echo de corn  nose no entendi, haber si me lo explicas porfa quiero hacer esta receta te quedo muy rica, ahh por cierto eres guapisima, quizas por eso creo recordar que te visto jajaajaja, bueno me retiro…besitos!!!

  • This is some good stuff! sometimes I make it exactly as described, but it also makes for a great base if you want to add a bit to it.

  • Here’s a tip about chipotles in adobo. You rarely use an entire can so what I do us puree the entire contents, divide into tablespoon portions and put in ice cube trays. Once frozen, I pop them out and keep them in a bag in the freezer. This method also saves you from having to chop them and stain your cutting board.

  • It is all about more vegetables and fresh/fresher ingredients rather than processed foods. If everyone followed that rule when trying to eat healthier it would be so much more easy. I like to throw in some brown rice or quinoa. Might make this today!!

  • Hi, Dani! I enjoy watching you talk and cook. I’m a foodie, too!�� I want to share a tip with you and your viewers. Many, many years ago, my mother clipped a recipe for Aztec Chili. Corn was one of the ingredients. Also, she panfried bacon and topped individual servings with it. Aaahhh, bliss! I need to do this the next time I make chili! Sorry, vegans! ��

  • Yayyy I’m so glad this video exists because I’d love to make some chili & have had the hardest time trying to figure out where the Adobo peppers in a can are. I am glad to learn I can make 2 recipes from that can <3

  • why does every dish need cheese on it,and why do you never fry the ground beef in a frying pan instead of just boiling it with uncooked onions

  • Hi Dani thanks for the vegan options we make our chili with three different kinds of beans most of the time with no meat substitutes. We may add jackfruit. I like to top my chili with avocado.

  • I love this couple omg. But honestly please go vegan. Christianity is all about compassion. Don’t eat flesh of dead animals. They deserve to live just like you do. Xxx

  • I love your recipes! I’ve learned so much through you! You’re one of a kind!! I get so excited when I get a notification that you uploaded! Thank you so much, Dani!

  • I LOVE CHILI AND I HAVE ALL THE INGREDIENTS TO DO THIS GREAT IDEA FOR MEAL PREPPING! I WILL MAKE EXTRA AND FREEZE SOME FOR A RAINY DAY. I LOVE THE INPUT CAUSE SOMETIMES I JUST DON’T HAVE THAT CREATIVE FEELING UNTIL I GET A BIT IF INSPIRATION LOL I LOVE THIS CHANNEL YOUR A DOLL. GOD BLESS.

  • I love your recipes. Clean, healthy, varied and lot of stuff going on. Really an inspiration to my channel when, as a Nutritionist, I need to plan something for my clients

  • It is so nice to finally see a video with REAL food! Not all the different powders and supplements but REAL HEALTY food! I think this is the right way to inspire people to start a healthy lifestyle! ❤️❤️��

  • Eat your chili with Frito’s scoops ��

    A dollop of homemade plain yogurt on top is also very yummy.

    I also like to add corn sometimes to my chili (I wonder how creamed corn would work in chili? hmm)

  • Chili Con Carne is a classic and one of my favorites!! I hope you all like this version… cant wait to hear what you think. xo Dani

  • I just finished listening to ur podcast and I just wanna say what an inspiration u and Stevie are. I am currently expecting my first child and between hormones & the good podcast tears were just flowing. Love u guys!

  • I am obsessed with y’alls vlogs ahahaha! Y’all’s humor is HILARIOUS! Can’t believe I didn’t find y’all sooner SUBSCRIBED

    oh and y’all are officially my favorite YouTubers!

  • My favorite chili toppings are crackers, sour cream, green onion, cheese. But since i been have problem with dairy. I cut back on any dairy products. Are there any other dairy free products like cheese or sour cream I can substitute?

  • Ugh Sazan U R SO pretty just a natural beauty my goodness �� Stevie is pretty handsome as well �� it’s no wonder Teenie is such a doll

  • Chili Con Carne looks very delicious i have subscribe to you. I also have a cooking channel maybe you could stop by my channel maybe we could support each other

  • Oh my goodness!!!!! This was SOOOOOOOOOOOOOOO GOOD SAZAN! I made it today and my husband and I loved every bite! Thank you so much for sharing!

  • Thank you so much, Sazan, for sharing this recipe!!! Please share more. Would Stevie be OK with sharing any of his delicious gluten free pasta dishes with us? Whenever you post Instagram stories about your pasta dinners I AM DROOLING. Haha

  • Aww such a lovely couple �� I love how they can be quirky with each other and make each other laugh. This is the married couple I aspire to have one day ❤️❤️ love your content Saz!!

  • Great recipe I am going to try it!looks so good my mouth watered���� you guys are the best couple on YouTube. And your husband is so hilarious �� ����I was laughing the whole time

  • Yum! I’ll have to make this! I have to say you and Stevie sound like my fiancé and I when you were excited about your chili bowl and he called it a genie lantern. Little things in life like that make me happy too! They just don’t get it. ��

  • I have an advantage because I’ve made this already �� ITS GOOD GUYS! I love how easy it is, but still flavorful and even better the day after!!

  • I’ve made this recipe 3 times already and will keep making it forever omggg it’s so good�������� I doubled it last time and my boyfriend and I ate it all week ��

  • Grass fed beef is a lot more expensive than feedlot beef but I can really feel the difference in my body and in the gym. I’ve even heard from doctors that grass fed beef contains good omega fats because of the green leafy plant diet; grass.

  • Thank you for all of the great content, Mr. Meadows. I have a question about nutrition. The calories listed on the nutrition label for raw food. Is that the calories for a measuring of the food raw or cooked? For example, my rice says 160 calories per 1/4 cup. Is that 160 calories for 1/4 cup dry measured or 1/4 cup cooked?

  • If you wash your ground beef with water it makes it super lean. I think you can adjust this to make it a great cutting meal, too.
    I would add some veges such as brussel sprouts to make it soooo hearty.

  • When I went to keep fats lower and protein even higher I use fat-free Greek yogurt instead of sour cream, and fat-free shredded cheese. Lower calories all around, no fat, adds TONS more protein and some moderate carbs

  • nice n simple, i make pretty much the sme thing all the time, but with kidney beans. i used to use really fatty beef, 73% lean i believe, and boy all that fat can really take a toll. you feel tired and heavy all day after a few bowls of that. also thanks for those tnation articles or whatever they’re called. ive been using your tips from there and these here videos, and im more filled out than ive ever been, and my rear delts are finally starting to really grow. and ive never done such brutal leg training, that shit hurts real good, those sissy squats after all that, forget about walking the next day haha

  • Great stuff, i think i could actually make that without burning anything too!!!
    Do you have a recomendation for a website to find info on, the difference between your bodies natural production of human growth hormone, what it does, and what it needs to make you bigger compared to protien synthesis, and if, or how they work together or against each other?
    Ive been lifting properly for just over two and a half years now (natural) and have always focused on protien intake and timing. Ive put on muscle and lost a lot of fat, and had a lot of fun doing so with the help of your vids, its changed my life and i just keep on gaining more and more interest and passion for all aspects of health, ive never really concentrated on losing fat before as it was happening anyway, but now it has kinda slowed down. I watched your carb cycling and fasting vids and have started to follow your advice and i am seeing positive results (thankyoooooo) but i read that food before sleep will interfere with the release of hgh and training fasted can increase it.
    But for the whole time i have been lifting i have always had a decent meal before bed with a lot of protien, normaly some quickly digested and slower digested, this is because i always train early in the morning, within an hour of waking up and it works well to give lots of energy through my time in the gym (i learned that from some guy called john meadows, he is awesome, you should check him out, even his son is cool).
    Anyway (sorry for the huge story) (and all the brackets) as i am trying to lose fat, would it be a good idea to, go to bed on an empty stomach and workout on an empty stomach, my theory being i will produce more gh? If so, would eaa’s and cluster dextrin still be advisable as an intra? Or just eat after the workout instead?
    Basically, does naturally produced hgh make you grow on its own?And is it linked to protien synthesis?
    I am aware that this may be a silly question but it i am confused.
    Hope you are still awake after all that.
    Keep up the good work
    Thanks: )

  • For Christmas one of my gifts from my husband was a Le Creuset  round dutch oven and I christened it making this recipe and OMG it was great, and the next day it was even better my dad stopped by and he couldn’t believe I cooked it….lol.. Bobby you are making me into a real cook. I didn’t make the corn bread though I can only do one dish at a time I just used Jiffy corn bread mix it wasn’t bad. Next time I will try the corn bread recipe here, this recipe has now been included into my recipe box.

  • John, it seems to be delicious, however spend 2hr-2.5hr or 4hr-5hr to cook, that’s quite time consuming.
    Myself prefer to cook in 1hr to 1hr 30min, and that’s it.
    Golden rice, fish and plenty of vegetables. And I’m ok to keep eating the same way as long as my body respond well to ingredients, I’m happy with it.
    My feedback: looks delicious, but takes too long to prepare.

  • Thanks for the recipe John. It’s not too cold here in San Diego, but I’m having chili tonight. Looks so good. BTW, I grew up in Toledo, so I know the February blahs, when you are so ready for the winter to end.

  • I am going to be making all your recipes on an upcoming trip. The hotel only has an electric stove top. I’ll be bringing my cast iron pot and anything else needed…how can I broil the peppers/tomatillos? There is no oven. My husband loves your recipes!

  • Can you please make a quick vid regarding the “temple/temporalis muscle” when lifting weights, i get a pump when i lift heavy and my jaw hurts from biting hard, do you have any tips¿? i know more people with this.

  • Making this tomorrow…but…I’m adding onions, peppers, mushrooms, celery. Try instead of hamburger chili slow cooked roast beef chili, that will blow your mind.

  • John read my mind, I was literally about to start looking for healthy chili recipes when this video came up, I’m glad a found your channel ��

  • Hey John I know you usually cover bb stuff, I think it would be interesting to see videos with some powerlifters and exchange opinions and ideas on training. For example a collab with Stan Efferding, you 2 are kinda different but both experienced, it would be very interesting!

  • I didnt start working out seriously until I moved to Idaho, so I didnt find out about John until earlier this year, but it’s funny to find out I didnt live far away. This channel has helped me in many ways.

  • I love chili too! I add fresh bell peppers in mine, previously cooked in balsamic vinegar, olive oil, onions, and ground beef. I also add tabasco, and cheese.

  • I always love your recipies but I rarely have all the stuff to make them, I’ll have most of it and try to improvise. I’d rather do your version though…I used fresh oregano, a fresh jalapeno and adobo spice, hard cider instead of broth, and a tablespoon of a pasta sauce I just made (largely by one of your recipies but I didnt have dried porcini so I used shitakke.) because I dont have tomato paste. etc. My favorite way to top a chili is to melt cheese in the oven and put raw red onion or raw jalapeno when it comes out, and chives if I have them

  • We love chili at our house. Train hard, eat chili! Great video. I always enjoy the cooking videos. I gained a 1/4 in on my biceps just watching the video!��

  • Busy busy, cranking out some content Mr M. one thing though, from a limey, crackers with chilli??? thought they were just for cheese…:P

  • the wife and i made almost this exact chili last weekend, finishing as leftovers today for lunch. it is super tasty, we did ours in an instant pot in 45 mins, if you want a way to get it done faster. our secret ingredient was coco powder, gives it a nice earthy, warm taste. Cheers!

  • Ive been cooking and eating huge chili bowls everyday for the last 4 months or so. Super easy, cheap, healthy, nutritious, tasty, high protein, i can sneak in lots of vegetables, and its high calorie which people like me really need. Has been amazing!

  • I made this recipe and I used beef fat trimmings from the jerky I made the night before with the ground beef

    It’s looking fantastic thank you so much cant wait to eat it

  • From south Louisiana, we put it on rice. So if you need more carbs, you can serve it over rice too. You can also do it over a baked potato.

  • Great video as always. It would be super if you could share some recipes or meal ideas for guys with GERD/IBS. There’s probably quite a few of us out there just suffering and training through it.

  • Cause of your lat back training with Brandon Curry my lats improved a lot since then, also i never felt any muscle pain in my lats, now I do �� keep it up man!

  • Hey guys, here are the Macros!
    Enter my KitchenAid Giveaway: https://goo.gl/N4Rea6

    Macros per serving on chili(makes 5 servings):
    444 calories per serving
    21.3 grams of fat per serving
    47 grams of protein per serving
    9.5 grams of carbs per meal
    2.4 grams of fiber per meal

    Macros per slice of cornbread(makes 8 slices)
    294 calories per slice
    16.4 grams of fat per slice
    34.7 grams of carbs per slice
    3.3 grams of protein per slice
    2.9 grams of fiber per slice

    GET THE KITCHEN GEAR I USE:
    large blue pot: http://amzn.to/2ynDqM1

    slow cooker: http://amzn.to/2AbFDYb

    cast iron pan: http://amzn.to/2h3bQu7

    mini food chopper: http://amzn.to/2j5SYeT

    the rest of my gear: https://www.amazon.com/shop/flavcity

  • WAIT I THOUGHT THIS GUY COOKED WITH HEALTHY INGREDIENTS???? BUNCH OF CRAPPY INGREDIENTS. SHOULD RE-DO ALL RECIPES WITH HEALTHY NUTRITIOUS INGREDIENTS. THIS ARE PURE CRAPPY NON ORGANIC NO GRASS FED. RE-DO THESE RECIPES BRO. THEY MAKE YOU LOOK STUPID.

  • Not sure if you’ll ever see this message as a realize this is an old post for you but I just ran a clost it I know you do a lot of keto recipes now a days is there any type of corn bread keto is recipes the you might have

  • Bobby, you are amazing. There’s only two chefs I admire, you and Anthony Bourdain. Love all the great work you do. You truly are a chef!

  • Love the channel. I am an intermediate lifter. Currently 177lbs %13bf. My goal is to cut before running another mild cycle. I run a basic full body routine 3 sets 8-12, all the major compounds, 3 days a week. I work as a landscaper. I am currently cutting at 2700 calories. (EST 3500 for maintenance) Energy has been an issue. I am currently struggling to progress on my lifts and lose weight at the same time. It seems I can do one or the other. My question is does it make sense to place more focus on diet/cardio and less on lifting? I am trying to get lean before running another cycle. Am I just spinning my wheels trying to build muscle and lose weight at the same time? My goAl is to cut, then lean bulk on cycle.

  • Look at all this kitchenaid sexiness going on in your kitchen Meatmaster! I’m jealous 😉 haha lovely recipe, mouthwatering and I love that you used meat chunks instead of mince like everyone else. I mean both are delicious, but yours is extra special as always <3 Do more wintery recipes Bobby, you always rock them hard ;)
    love from a greek girl in the UK <3

  • Hi Bobby, I made this today and I feel like maybe i put too much ancho chiles or I don’t know.  It’s thick and the chile flavored is over powered.  Any advice please???

  • YUM, what a delicious looking recipe. I can’t wait to try this version of the dish. But just wondering if there is a reason you toasted the Chili’s in the oven as opposed to toasting them on a comal (what you cook tortilla’s on). Also, after the chili is toasted on the comal I peel the outer shell off leaving the soft smoky flavored chili for the dish. Unless you do that to utilize that baking time to prepare the rest of the meal (like the cornbread). I truly enjoy watching you cook. Your meals are amazing & I really appreciate your step by step instructions. I’m hooked!! Love to you and Dessi <3 <3

  • Man, that looks legit. I’d be cast out as a Texan for adding the beans, but I understand that beans are meant to be a filler to keep costs down and that’s what you channel is about. Great eats on a budget. Kudos.

  • Obviously Gooseberry. They look like big ones. Lol. I love anything with tomatillos. Any good sub for beans? I know I know… what is Chili without beans. I am on a diet where I am supposed to avoid legumes. Love your recipes!!

  • I made this last night in the crockpot. I added a red bell pepper and a Serrano pepper to the peppers. I put the remaining frozen corn in the chili. I had vanilla almond milk and lemon concentrate in the bottle and the cornbread turned out great. Everyone at work said my lunch smelled the best. I was not sharing. Another successful recipe. Thanks Bobby! My go to chili recipe!

  • Yeah, I just got a Mickey Mouse slow cooker that I want to break in so this chilli (hold the beans) would have been perfect! But, things are still tasty in Flavcity so I won’t hold it against you.����

  • This looks delicious! I will definitely be making this for dinner sometime soon. I’m always confused about what cut of beef to get, usually I am looking to do a crock pot meal with it (sounds like chuck roast is the way to go!). Do you think the same results can be duplicated with a sirloin tip roast? In terms of having the meat being comparably tender.

  • Bobby how could you not have a slow cooker? A slow cooker is essential…. Tsk tsk. By the way I say the gooseberry family, that’s my guess. Keep up the good work man love these videos ��

  • You can do for an upcoming video a healthy skillet chocolate chip cookie and also a cacao chocolate smoothie bowl thanks so much on YouTube

  • I already bought all ingredients I need for this recipe I’ll doit on Sunday husband it’s excited becouse he is in a gluten free diet thanks Bobby

  • This isn’t much different to how I make it but I add minced chilli and cayenne pepper to make it extra hot and sweet potato for extra carbs when needed

  • Gooseberry? I never thought of using honey, that’s a great idea! I will try this for my lunch meal prep next week, I’m in Texas 80 degrees out now. But it looks so delicious!

  • i re-watch your meal preps every week, I can’t get enough of them. your videos are high quality, creative, and you and dessi are so sweet. please never stop making these <3 my request: i would like some more fishy recipes using tilapia/whiting that arent sooo...fishy!:))

  • This looks awesome…and I have been looking for a new Chili recipe too!!
    Oh, tomatillos are members of the nightshade family which included tomatoes and gooseberries…but it is closer to the gooseberry than the tomato in plant structure and properties. I learned that when I planted some in a garden and they grew like a climbing wild grape plant and not a tomato plant. Food fact, tomatoes and tomatillos are native to the Americas…so Italy didn’t have marinara sauce until after the discovery of the new world.

  • Sorry I just saw only now I just come back from outing I am making your lasagna cheesy bread rolls kale chips again on sun Btw I love your videos Thanks Ramya