Overview:
This was my very first personally created chili recipe. I worked on refining this for roughly 10 years from around 1992 through 2002. The recipe you’ll find below is the version I settled on, for this version at least.
Pit Pirate Atomic ATNO Chili
Course: Main Course, EntreeCuisine: American, Tex-MexDifficulty: Beginner-Friendly12
servings45
minutes3
hours300
kcal3
hours45
minutesMain Ingredients
1/2 large Vidalia onion diced (full onion if you like onions)
4-6 garlic cloves minced
2 29 oz. cans Hunts Tomato Sauce
16 oz Pace Picante Sauce Hot
1 40 oz. can Hanover Redskin Light Red Kidney Beans (or equivalent smaller cans)
1 15oz can Bush’s black beans – seasoned recipe
8 oz sliced mushrooms
3 large ripe tomatoes sliced and diced to medium size chunks
4 green jalapeno peppers diced (include seeds for hotter chili)
4 green cayenne chili peppers diced (include seeds for hotter chili)
2 lbs ground beef
3 tablespoons tapioca
- Spice Ingredients
1 Tbs black pepper
1 Tbs onion powder
1 Tbs Course Ground Garlic Salt with Parsley
1 Tbs Cayenne powder
6-8 Tbs Chile Powder
2 Tbs Cholula Hot sauce (Original)
2 Tbs Lea & Perrin’s Worcestershire Sauce
(use spice seasonings at your own discretion)
Directions
- In large stock pot, brown ground beef. Halfway through browning add black pepper, onion powder, garlic salt with parsley, minced garlic.
- While browning beef — sauté onions, and fresh jalapeños and cayenne chili peppers in fresh extra virgin olive oil -when onions have caramelized color add mushrooms and continue to sauté until mushrooms are browned. Combine with beef until continue cooking until beef is fully browned.
- Blanch diced tomatoes in same pot.
- Add and stir in Pace Picante Sauce and both cans of tomato sauce.
- Strain liquid from the beans and add to pot and add tapioca (thickener and sweetener).
- Add all spice ingredients to pot. Add salt to taste (this recipe is naturally salty due to the canned ingredients so always taste before adding salt)
- Bring to a boil, reduce to simmer, cover and cook for 3 hours stirring occasionally to avoid sticking to the bottom of the pan.
Notes
- This is a spicy chili to some, but not the spiciest chili I’ve ever made. The tapioca serves as a thickener but also a sweetener to an extent. You can also lower the heat level by not including the seeds or ribs of the peppers. This tastes better reheated the next day.
- Nutrition information is approximate.
The “Vitamin Superstars” in this recipe
The B12 Powerhouse (66% DV): Because Vitamin B12 is found almost exclusively in animal products, the two pounds of ground beef do the heavy lifting here. B12 is essential for nerve function and red blood cell production.
The Antioxidant Duo (Vitamins A & C): This recipe hits over a third of your daily needs for both. The massive amount of chili powder (6–8 tablespoons) combined with the tomato bases yields a ton of Vitamin A (as beta-carotene). Meanwhile, packing 10 whole hot peppers plus 3 fresh tomatoes into the pot ensures you get a great dose of heat-stable Vitamin C.
Energy and Cellular Support (B6 & Folate): The beans supply a solid baseline of Folate, which helps your body make DNA and divide cells, while the beef and aromatic veggies supply B6, which is crucial for brain development and keeping your nervous and immune systems firing properly. - This is not Vegan, Vegetarian or Gluten Free
Nutrition Facts
12 servings per container
Serving Size1.5 cups
- Amount Per ServingCalories401
- % Daily Value *
- Total Fat
21.1g
28%
- Saturated Fat 4.7g 24%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 2040mg 89%
- Total Carbohydrate
48.6g
18%
- Dietary Fiber 11.2g 40%
- Total Sugars 26.3g
- Protein 26.3g 53%
- Vitamin A 340mcg 38%
- Vitamin C 32mg 36%
- Vitamin E 2.1mg 15%
- Vitamin K 12mcg 10%
- Vitamin B6 0.4mg 24%
- Vitamin B12 1.6mcg 67%
- Folate 70mcg 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
