Chillin’ Out Chili Recipe



By Andrea Cole and Julia Mayeda


  • 300 grams of minced meat
  • 1 large yellow onion, chopped
  • 4 little green peppers chopped
  • 6 button mushrooms, chopped
  • 1 can of kidney beans (432 grams)
  • 400 grams tomato paste
  • 600 grams of water
  • 3 cloves of garlic, chopped
  • 5 chicken bouillon cubes
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1 – 2 tsp chili powder
  • salt and pepper
  • shredded cheese


  • Brown meat and garlic in a large pan and season with salt and pepper, empty and drain all the fat
  • Using the fat that is left in the pan saute onions, green peppers and mushrooms until tender and season with salt and pepper
  • Add the meat, tomato paste, water, kidney beans, chicken bouillon cubes, paprika, cumin and chilli powder
  • Bring to a boil, reduce heat, cover and simmer
  • Add salt and pepper to your tastes
  • Chill out and let the chili simmer for an hour or more so all the flavor powers may unite together
  • Serve hot with some shredded cheese on top


  • If you like it a little spicy, add some extra cumin and chili powder or serve with some hot sauce
  • Preparation Time: about an hour and a half
  • Feeds 4 hungry people