What better way to put on some lean mass this winter than to do it in the most enjoyable way possible… a healthy serving or our protein packed muscle building chili.
A hearty bowl of chili may in fact be the best possible food to gain quality mass on, being delicious, nutritious, and simple enough to make that even the worst of chefs can make it without any problems at all.
I usually make a lot of chili every winter, but this was the first time I made it loaded with a variety of peppers, as well as cooking with beer as suggested by a buddy of mine from work. And it did not disappoint. I’d even go as far to say it may be one of the best chilis I’ve ever cooked. So if you’re looking for a mass gaining staple this winter sure to pack on the mass you’re looking for, give my muscle building chili a try.
You will need:
Meat and sauce:
- 2.5lbs ground beef (I used 90% lean)
- 2 cans pinto beans
- 1 can tomato sauce or diced tomatoes
- 2 cans tomato paste
- 2 tbsp siracha sauce
- 1 tbsp tabasco sauce
- 1 yellow onion
- 5 cloves of garlic
- 1-2 bell peppers
- 1/2 poblano pepper
- 1 jalapeno
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tbsp brown sugar
- 1 tbsp butter or coconut oil
- 1 cup dark beer of your choice
- Start by browning up and draining ground beef in a cast iron skillet that has been sprayed with a healthy coat of cooking spray.
- Melt butter in the pot that you’ll be making your chili in over medium high heat. You’ll need a big one because this recipe makes enough to feed the whole family!
- Dice up all of your peppers (minus the jalapeño), garlic, and onions and add to the butter. Sauté until onions are translucent and peppers are nice and soft.
- Add browned meat, tomato paste, sauce, siracha, tabasco, jalapeño, 2 cans pinto beans, all of your seasonings, and the beer. Mix well.
- Reduce heat and cover pot with a lid. Let simmer for at least an hour, stirring occasionally to make sure that your chili doesn’t stick to the sides of your pot and start to burn.
- After it’s cooked for as long as you can wait (trust me the house filling with the smell of chili will have you starving), serve in a bowl topped with cheese and sour cream (because flexible dieting is great), atop of baked potatoes, or even baked french fries. Let cool and enjoy
Step by step with pics:
Start by browning up and draining your ground beef in a cast iron skillet that has been sprayed down with cooking spray.
While beef is cooking, melt butter in the pot that you’re going to use to make your chili in. Dice and sauté all of your onion, garlic, and peppers-minus the jalapeño which will be added in later.
Once onions and garlic are translucent and peppers are soft, add beef to the mix. Mix in your tomato paste, tomato sauce or diced tomatoes, siracha, tabasco, jalapeño, 2 cans pinto beans, all of your seasonings, and finally… the beer. Don’t worry the alcohol cooks out and all that is left is the unique flavor that is a well addition to a big delicious bowl of chili.
Mix everything up, cover, reduce heat and let simmer for at least an hour.
After simmering for a bit it’s time to serve! I put mine atop of a couple baked potatoes with added cheddar and sour cream (greek yogurt is a healthy substitute) but this chili can also be enjoyed in a bowl by itself. Just let it cool for a minute so that you don’t burn your mouth. Makes 8 servings. I think I ate half the pot. But hey, that’s just me 😉
Calories and macros:
Serving size: 1/8 recipe (about a heaping cup)