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Big Mike's Chili

Course: Main
Author: Hip Foodie Mom, adapted from Big Mike!


  • 2 tablespoons olive oil
  • 1 Large sweet onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 20-30 baby carrots diced (up to you)
  • 2 teaspoons ground cumin
  • 2 lbs. lean ground beef
  • 2 jalapeno peppers diced (optional for additional heat)
  • 1 28oz. can crushed tomatoes
  • 3 cups water split
  • 2 green chiles with juice from can no seeds
  • 3-4 tablespoons chili powder
  • 2 tablespoons oregano
  • 3 pinches granulated sugar optional
  • Salt and pepper to taste
  • 1 15oz. can black beans (drained and rinsed)
  • 1 15oz. can pinto beans (drained and rinsed)
  • 2 15oz. can dark red kidney beans (drained and rinsed)
  • Shredded cheese and sour cream optional when serving


  • Heat oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and carrots, cover and cook, stirring occasionally, until vegetables are soft (roughly 10-12 minutes). Add the cumin and cook for a couple of minutes. Add the ground beef and jalapenos (if using).
  • Cook beef until no longer pink, breaking up clumps of meat. Stir in tomatoes, 2 cups of water, green chiles and juice, chili powder, oregano, sugar, salt, and pepper. Stir together until all ingredients are well-blended.
  • Cook partially covered for 30 minutes, stirring occasionally. Add all of the beans and 1 cup of water, and cook for an additional 30 minutes. Season to taste with salt and pepper.
  • Top with shredded cheese and 1-2 dollops of sour cream if desired.