Chili Chili Bang Bang
Bang Bang Sauce is just about the tastiest sauce ever! Combined with beans and meat, to create the best pot of chili, this ‘Chili Chili Bang Bang’ has been a staple in our family for years. Thanks to my mom and her friends who would make a huge pot for us to enjoy by the campfire, we grew up eating Clara’s chili by the bowlfuls.
Each bite of this easy chili recipe is packed with grass-fed ground beef, fresh bell peppers from the garden, and a secret twist of lime and berry jam that makes this chili lighter and brighter than most traditional recipes.
Chili Chili Bang Bang
With a homemade sauce, this chili is full of rich flavors that are perfect for sharing with family and friends. Plus, this recipe is easy to double and freeze, so it’s perfect to have on hand for your last minute guests, game days, or cozy fall evenings. Whether you’re cooking over a campfire or prepping for an easy weeknight meal, this pot of goodness brings the warmth and comfort of fall to every bite.
Read more: Chili Chili Bang Bang
Why I love this recipe
- Easy-to-make, cozy chili that’s perfect for those crisp Fall days when you are craving something warm and comforting.
- It’s simple! Throw all the ingredients into one pot, let it simmer, stir occasionally, and enjoy!
- Easy entertaining, whether hosting a casual gathering or heading to a tailgate, this recipe is always a hit.
Gather these ingredients
- Ground beef – extra lean – we use grass-fed
- Garlic powder
- Celery – diced
- Green pepper – diced
- Red pepper – diced
- Red onion – diced
- Chili powder
- Cumin – ground
- Oregano
- Coriander – ground
- Black pepper
- Canned tomatoes – diced, un-drained
- Tomato sauce
- Beef broth
- Celery leaves – chopped
- BBQ sauce – use your favorite
- Kidney + Black beans – drained
- Cilantro – finely chopped
- Lime juice
- Berry jam – use your favorite (blackberry, strawberry, raspberry etc)
Garnishing
- Sharp cheddar cheese – shredded
- Sour cream
- More finely chopped cilantro
How to make Chili Chili Bang Bang
- Cook the beef in a large pot until it is no longer pink.
- Add garlic powder to the cooked beef.
- Stir in the celery, bell peppers, and red onion. Continue to cook for 3 minutes or until vegetables begin to soften.
- Mix in chili powder, cumin, oregano, coriander and black pepper. Stir for 1 minute.
- Add tomatoes, tomato sauce, beef broth, celery leaves and BBQ sauce and mix together thoroughly. Bring to a boil, then reduce head to low.
- Simmer covered for 20 minutes, stirring occasionally.
- Add in the kidney and black beans and gently stir. Continue to simmer while covered for 10 more minutes.
- Remove from heat and add the ¼ cup cilantro, lime juice and jam. Mix well.
- Serve hot and sprinkle with cheddar cheese (so it melts), with a dab of sour cream.
- Top with fresh chopped cilantro and serve!
Tips & substitutions
- Optional to use a slow cooker–just let all the ingredients simmer low and slow!
- Swap the ground beef for ground turkey, or skip the meat altogether for a hearty vegetarian version.
- Rotisserie chicken is a great substitute for ground beef, though beef tends to freeze better.
- Use your favorite canned beans (any flavor, white beans etc.).
- Use up the jam in your fridge (any flavor works).
- If cilantro isn’t your thing, try topping with green onions for a fresh twist.
- Serve over hot dogs for a delicious twist on chili dogs!
Serving suggestions
This recipe is the perfect summer or fall main dish for camping or tailgating. Serve it with cornbread, loaded baked potatoes, and a s’mores skillet for dessert.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the chili cool completely, then transfer to a freezer-safe container or bag. It will keep in the freezer for up to 3 months.
While you’re here check out these other fall dinner recipes
Get the Recipe:
Chili Chili Bang Bang
Ingredients
- 1 ½ lbs. extra-lean ground beef
- 1 tsp. garlic powder
- 1 cup celery, diced
- 1 cup green pepper, diced
- 1 cup red bell pepper, diced
- 1 cup red onion, diced
- 1 ½ Tablespoon chili powder
- 1 ½ tsp. ground cumin
- 1 ½ tsp. dried oregano
- 1 tsp. ground coriander
- ¼ tsp. black pepper
- 2 15 oz can diced tomatoes, un-drained
- 2 cups tomato sauce
- 1 ½ cups beef broth
- 1 ¼ cup celery leaves, chopped
- 2 Tablespoon BBQ sauce, use your favorite brand
- 1 15 oz can kidney beans, drained
- 1 15 oz can black beans, drained
- ½ cup cilantro, chopped fine, divided
- 2 Tbsp fresh lime juice, about 2 lime
- 4 Tbsp favorite berry jam, blackberry, strawberry, raspberry
Garnish for the chili:
- 1-2 cups shredded Sharp Cheddar cheese, for serving
- 1-2 cups sour cream, for serving
- More fine chopped cilantro
Instructions
- In a large pot, cook the beef until the beef is no longer pink; add in the garlic powder. Stir in the celery, bell peppers, and red onion. Continue to cook for 3 minutes or until vegetables begin to soften.
- Add to the pot the chili powder, cumin, oregano, coriander and black pepper. Stir for 1 minute.
- Add tomatoes, tomato sauce, beef broth, celery leaves and BBQ sauce. Mix thoroughly, bring to a boil then reduce heat to low and simmer covered for 20 minutes stirring occasionally.
- Add the kidney and black beans and gently stir. Continue to simmer while covered for 10 more minutes.
- Remove from heat and add the ¼ cup cilantro, lime juice and jam. Mix well.
- Serve hot and sprinkle with Cheddar cheese (so it melts), with a dab of sour cream.
- Top with fresh chopped cilantro and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
