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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 340.7
  • Total Fat: 9.0 g
  • Cholesterol: 37.4 mg
  • Sodium: 1,161.7 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 21.6 g

View full nutritional breakdown of Kitchen Sink Chili calories by ingredient
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Kitchen Sink Chili

Submitted by: PEASANDLOVE

Introduction

I threw all kinds of stuff in here, and it turned out pretty darned good. I threw all kinds of stuff in here, and it turned out pretty darned good.
Number of Servings: 10

Ingredients

    I lb ground bison (buffalo)
    I cup onion, chopped
    30 oz of Spicy Hot V8 vegetable juice
    I 14.5 oz can Hunt's fire-roasted diced tomatoes
    I 10 oz can Ro-Tel extra hot diced tomatoes & chile peppers
    I 15 oz can Ranch Style (brand) beans
    1 16 oz can Bush's Chili Beans, medium or hot sauce
    1 16 oz can Bush's Great Northern beans
    1 16 oz can Bush's dark red Kidney beans (seasoned recipe)
    1/2 15 oz can Kuner's Southwestern Gold n' White extra crispy two-color corn (I put the other half of the can in my corn bread)
    1/2 4 oz can diced green chiles (ditto cornbread)
    2 T chili powder
    1 T cinnamon
    1/4 c brown sugar (to cut the acid)
    Freshly ground black pepper to taste (don't add any more salt!)

Directions

Brown your bison meat with your chopped onions, breaking up meat with spatula. Drain off excess fat onto paper towels.

Meanwhile, spray a large crock pot with cooking spray. Throw in all the canned items. Do not drain anything first.

Put the drained meat and onions on top. Pour on your V8 to cover. Add the cinnamon, chili powder and brown sugar. Give it a stir. Put the lid on the crockpot and ignore it. I recommend cooking it on low for 8 to 10 hours. I don't eat it until the next day because chili is just better on the second day!

This will make a TON of chili, I have calculated the nutritional info for 10 servings so adjust as necessary.

I like to serve with cornbread, I put the other half of the canned corn and the canned green chiles in my cornbread with a little cheddar.

A note on the cinnamon: I like a whole Tablespoon but I used to live in Cincinnati. If you're not used to it, start with less and see how you like it. :D

Number of Servings: 10

Recipe submitted by SparkPeople user **MANDERS**.






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