Dad’s Chili

Dad’s Chili is a hearty dinner that is so delicious! Not your typical bowl of chili but once you give this easy version a try, you’ll be hooked.

Last week we were visiting my folks and Dad made chili for supper and I made cornbread. When we came home from our visit we had to make another batch, it was so good.

We all love chili but sometimes it doesn’t love us back if it is overly spicy. Dad’s chili is mild but full of amazing flavor and isn’t overloaded with tomatoes. You might even call it hamburger and bean soup but whatever you call it, you just have to try it!

Ingredients Needed for Dad’s Chili Recipe

• Lean Ground Beef or Ground Venison
• Out Grilling SPG Seasoning or Seasoning Salt
• Bacon: cut into bite size pieces.
• Butter
• Onion
• Carrots
• Minced Garlic
• Chicken Broth or Beef Broth
• Ranch Style Beans
• Pinto Beans
• Black Beans
• Out Grilling Sweet and Tangy BBQ Sauce or use your favorite bbq sauce
• Kosher Salt
• Black Pepper
• Cilantro: Optional for Garnish

How to Make Dad’s Chili

1. Make 6 thick patties with the ground beef or venison and season with SPG or season salt.
2. Grill over indirect fire using hickory for smoke flavor. Cook with the grill closed for 5 minutes, turn the burgers and cook another 5- 8 minutes or until patties reach 165° using a digital meat thermometer.
3. Remove burgers from the grill and chop coarsely into large chunks.

4. Meanwhile, saute´ bacon in a dutch oven or large soup pan over medium heat. Stir occasionally, cooking until bacon is crisp. Remove bacon and set aside.
5. Add butter to the pan, stirring until melted.
6. Next, stir in the carrots, onions and garlic, cooking over medium heat until vegetables are softened.

7. Rinse and drain the pinto beans and black beans only. Do not drain the Ranch Beans, they have a delicious sauce that seasons the chili.
8. Add broth to the cooked vegetables with the 2 cans of Ranch beans, black beans, pinto beans and bacon. Stir in bbq sauce, salt and pepper.
9. Stir in chopped burger patties.

10. Continue to cook 15 minutes or until heated through.

11. Ladle chili into bowls and garnish with cilantro if desired.

This is a mild ground beef chili loaded with beans for a budget-friendly meal that will feed a crowd. It’s a surefire winner for those who don’t tolerate the tomato based or spicy chili.

Recipe Notes

• Variations: Add bell peppers or jalapenos if you like spicy chili.
• Toppings: Top with shredded cheese, sour cream, guacamole, salsa fresca or Fritos.
• Storage: Store leftover chili in an airtight container in the refrigerator for 3-4 days.
• Reheat: Place chili in a pan and cook over medium-high heat, stirring until heated through.

More Delicious Chili Recipes to Try

• Brisket Chili
• Venison Chili
• White Bean Chicken Chili
• Smoked Short Rib Chili
• More Delicious Chili Recipes

If you are looking for a hearty and delicious meal, give my Dad’s Chili a try! Made with grilled ground beef or venison, loads of beans and vegetables in a light broth.

Have you tried Dad’s Chili? Leave a comment and rating below!

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Dad’s Chili

Dad's Chili is a hearty dinner that is so delicious! Not your typical bowl of chili but once you give this easy version a try, you'll be hooked.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Soup

Cuisine: American

Keyword: grilled ground beef, ground venison recipe

Servings: 8

Calories: 338kcal

Ingredients

• 2 pounds lean ground beef or venison
• 2 tablespoons Out Grilling SPG Seasoning or seasoning salt
• 6 slices bacon cut into bite size pieces
• 3 tablespoons butter
• 1 onion diced
• 2 carrots shredded
• 4 cups chicken broth or beef broth
• 2 cans Ranch Style Pinto Beans 15 ounces each (DO NOT DRAIN)
• 1 can Pinto Beans 16 ounce, rinsed and drained
• 1 can Black Beans 15 ounce, rinsed and drained
• ¼ cup Out Grilling Sweet & Tangy BBQ Sauce or favorite bbq sauce
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup cilantro chopped, optional for garnish

Instructions

• Prepare a grill fire to 350° using hickory for smoke flavor.
• Make 6 thick patties with the ground beef or venison and season with SPG or season salt.
• Grill over indirect fire. Cook with the grill closed for 5 minutes, turn the burgers and cook another 5- 8 minutes or until patties reach 165° using a digital meat thermometer.
• Remove burgers from the grill and chop coarsely into large chunks.
• Meanwhile, saute´ bacon in a dutch oven or large soup pan over medium heat. Stir occasionally, cooking until bacon is crisp. Remove bacon and set aside.
• Add butter to the pan, stirring until melted.
• Next, stir in the carrots, onions and garlic, cooking over medium heat until vegetables are softened.
• Rinse and drain the pinto beans and black beans only. Do not drain the Ranch Beans, they have a delicious sauce that seasons the chili.
• Add broth to the cooked vegetables with the 2 cans of Ranch beans, black beans, pinto beans and bacon. Stir in bbq sauce, salt and pepper.
• Stir in chopped burger patties and continue to cook 15 minutes or until heated through.
• Ladle chili into bowls and garnish with cilantro if desired.

Notes

• Variations: Add bell peppers or jalapenos if desired.
• Toppings: Top with shredded cheese, sour cream, guacamole, salsa fresca or Fritos.
• Storage: Store leftover chili in an airtight container in the refrigerator for 3-4 days.
• Reheat: Place chili in a pan and cook over medium-high heat, stirring until heated through.

Nutrition

Calories: 338kcal | Carbohydrates: 15g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 2647mg | Potassium: 654mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2744IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 4mg

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