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    You are in: Home / Recipes / Chili With a Twist Recipe
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    Chili With a Twist

    Chili With a Twist. Photo by LifeIsGood

    1/1 Photo of Chili With a Twist

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    FLUFFSTER's Note:

    I grew up eating the chili in my father's restaurants. I love chili and I love this one! I do hope you'll try it. This recipe gives you the choice of ground meats or cubed meats. I for one love ground meat chili. I would tell every one who wants to make this to try the cubed meat type also, as it is so delish!! You can control the heat by the use of the red pepper flakes. This recipe calls for a stick of butter. Yes, that's right! If you don't intend to use the butter as stated, please pass on this recipe. It's to cook the cubed meat in. For the ground meat type, just drain the burger and just toss the stick of butter in, and continue on with the recipe. It's not a recipe for those who have health issues such as heart disease.The butter makes the chili, believe me. The beans are up to you as to which type and how many you want. I use a combination. Honestly, this whole recipe consists of brown the meat, and just dump the other ingredients in! That's it! Times will vary between the cubed meats and the ground meats.You can put the bean mixture in the pan that you cooked the ground meats in . It's up to you to put the types of beans that you like in this.Times will vary as well as quantity. At least try this chili one time with the cubed meat. This was how the recipe was supposed to be done.I adapted this recipe to be made with the ground beef and pork.You'll love it! For the sake of the omputer, if you are going to make the single batch, I recommend that you use the little cans of beans, I think they are probably 4-6 oz., and that way you can use pintos, black, kidney or a combo of them. A good batch of chili becomes a personal thing. This recipe was entered in a chili cook-off here in Las Vegas. It won first prize! This is great as is, or as I like to do, top each bowl with lots of cheese, onions and sour cream!

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    Units: US | Metric

    To make the Bean Mixture

    To make using the cubed meat

    • 3/4 lb top sirloin steak, cubed
    • 1/4 lb pork, cubed (I use pork butt, great flavor and fairly inexpensive)
    • 1/2 cup butter (1 stick)

    To make using the ground meat


    1. 1
      To make the bean mixture:.
    2. 2
      Combine all of the bean ingredients in medium saucepan. (if doubling or trippling, use larger pan.).
    3. 3
      To make using the cubed meat:.
    4. 4
      Saute meat in the butter til all pink is gone.
    5. 5
      Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring ocasionally.
    6. 6
      Add beer and simmer for 5 more minutes.
    7. 7
      To make using the the ground meat:.
    8. 8
      Saute the ground meat til all pink is gone. Drain meat, place back in pot.
    9. 9
      Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
    10. 10
      Add the beer.
    11. 11
      Continue to simmer 5 more minutes.
    12. 12

    Ratings & Reviews:

    • on February 15, 2011

      Sounds a lot like my wife's chili which is very good. She doesn't use any black beans though. Warning though! Alcohol (even beer) takes an hour or more to cook out (maybe several hours depending on amount, altitude, and if you want 0.0%). So cook carefully!

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    • on December 28, 2009


      This made a nice hearty supper on a cold cold winter's night. I took LIG's comment about using the McCormick's chili blend of seasoning in place of the mexican seasoning. (which I didn't have.) I also used canned tomatoes from the garden in place of the crushed tomatoes in puree. B/c of the seasoning packet I reduced the amount of the other seasonings. One can of light kidney beans was used along with 3/4 lb.s hamburg and 1/4 lb. ground sausage. I made this early enough in the day to let the flavors marry in the fridge b/f heating thru. Very very good.~ Made for KK's Chef's pick.

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    • on December 20, 2009


      Fabulous chili! I made this using the ground meat option. I couldn't find the Mexican seasoning, so I contacted the chef and she said to use McCormick's chili seasoning (from one of those packets). It seemed to work perfectly, because the flavor of the chili was divine! The chef also suggested using a very good quality chili powder. Please makes a big impact on this chili recipe! The only thing I did differently was to use more beans than stated. I ended up using one 15 oz. can of dark red kidney beans and one 15 oz. can of pinto beans. I will definitely be making this chili recipe again. Maybe next time I'll even try it with the cubed meat! Thank you for posting this great recipe! ~Made for KK's Forum Chef Pick~ P.S. As you can see from the photo, I opted to top mine with some shredded cheese, chopped onions and a dollop of sour cream. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chili With a Twist

    Serving Size: 1 (384 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 466.6
    Calories from Fat 356
    Total Fat 39.5 g
    Saturated Fat 22.3 g
    Cholesterol 118.0 mg
    Sodium 706.9 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 5.8 g
    Sugars 1.6 g
    Protein 14.6 g

    The following items or measurements are not included:

    Mexican seasoning

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