Carrie’s Knockout Chili

May 23rd, 2012

Submitted by Carrie Padgett

chiliEverybody loves chili. Most people view chili as a “cold weather” food. If you only eat chili when its cold outside, you miss an incredible opportunity to use fresh garden ingredients, which gives this traditional american meal a subtle but noticable flavor jolt. This is a very quick and easy stove top version.It has no beans ( shout out to Texas) and minimizes other carb-heavy ingredients without sacrificing taste. The tomato paste thickens it rathar than corn starch or flour that many chili recipes call for.


2tbsp butter

5oz (1/2 large) white onion- diced

2 cloves garlic, minced

1 fresh jalapeno, minced

2.5lbs ground beef

4tbsp tomato paste

2c homemade beef stock

2 c diced fresh tomato

3tbsp chili powder

1/2tsp cayenne pepper

2tsp paprika

1tbsp ground cumin

1tsp salt


In a large pot, melt butter, then add onion, jalapeno, and garlic. Cook until onions are soft and translucent, about 5 minutes. Add ground beef, cook until browned. Add remaining ingredients, stir thoroughly and let simmer 20-30 min. Top with shredded sharp cheddar, sour cream, and sliced avocado.


About Matt Poteet, Pharm.D.

Matt Poteet graduated with a B.S. in Biological Science from Lee University in 1998, and a Doctor of Pharmacy degree from Mercer University in Atlanta in 2004. Professionally he has been fortunate to hold positions on staff at two of the leading private, academic teaching hospitals in the southeast; Emory University in Atlanta and Vanderbilt University in Nashville.  - Read more about Matt Poteet, Pharm.D.