Swamp Chili - Chef Matt Video Recipe

Get out of the way Swamp Chef, this next recipe packs a whole lotta flavor. Chef Matt's easy & quick Beef Chili with Beans is worth coming out of the swamp for. 

Along with the Cajun Trinity of onion, bell pepper, and celery, plus ground beef, the other ingredients come from the can. Spices are strictly dried and easy to get.

Click on any photo to see larger.

Instead of a precut Trinity, it's easy enough to buy the veggies cheaper and chop them yourself, you may save a buck or so.

You can bring this recipe to that table in about half an hour! This is how he does it easily after a shift of cooking at a restaurant in Baton Rouge, Louisiana.

Although this Beef Chili cooks quicker than the chomp of a bayou alligator it has a deep chili flavor. Don't take my word for it, just stay until the end of the recipe video where the family give their own testimonials - take it from Mom, Miles, Zak, Mrs 99 Cent Chef (Linda), and the Swamp Chef himself.

Mrs. 99 Cent Chef & Mom

Ground beef is the most expensive ingredient. You can use lighter ground turkey that is on sale, too. 

Most of the flavor comes from canned chili beans, chili powder, and dried Italian herbs.

He adds Louisiana Hot Sauce of course, but you can keep it mild for the youngsters and leave it out, just make sure to have a bottle on the table for heat-loving adults and teenagers.

Chef Matt & Swamp Chef pick up Louisiana Hot Sauce.

Now, some prefer their Beef Chili without beans, I guess you could leave out the beans but I would give this version a try, especially topped with sour cream, shredded cheese, and chopped green onion.

Tomato is the base and Chef Matt uses two 28-ounce cans of crushed tomatoes. Of course, with most of Chef Matt's recipes, he throws in a 10-ounce can of Ro-Tel which has tomato plus chopped green chiles.

Chili Beans come from the can as well. I still get all the canned ingredients cheaply.

Once the ground beef and fresh veggies are cooked for a few minutes, the rest of the ingredients are poured in or sprinkled on and simmered for 20 minutes, that's it.

Check out Chef Matt's latest budget recipe of Beef Chili with Beans that I know your family will enjoy, just like mine and the Swamp Chef's!

Chef Matt's Swamp Beef Chili with Beans - VIDEO     Play it here, video runs 7 minutes, 52 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• Ground Beef - 2 pounds. Okay to use ground poultry for a lighter Swamp Chili
• 1 Onion - chopped.
• 1 Bell Pepper - chopped.
• 1 Celery Stalk - chopped.
• Garlic - 1 tablespoon chopped.
• Crushed Tomatoes - Two 28-ounce cans. Okay to use tomato sauce.
• Ro Tel - 10-ounce can, optional. Ro Tel is chopped tomato with green chiles.
• Chili Beans - 2 cans 16 ounces each.  Chef Matt likes the brand called Bushes Chili Beans which are Pinto Beans in a Mild Chili Sauce. Any favorite cheap brand is fine, even plain Pinto Beans.
• Dried Italian Seasonings - 2 teaspoons. Okay to use any favorite herbs.
• Onion Powder - 1 tablespoon.
• Chili Powder - 2 tablespoons. Paprika Powder is a good substitute as the flavors are similar.
• Salt - 2 tablespoons. That's too much for me, but Chef Matt likes his salt. Okay to use half the amount or less.
• Louisiana Hot Sauce - about 5 dashes or a teaspoon. Optional. Okay to use any favorite hot sauce.

*Extra Toppings include shredded cheese, sour cream, and chopped green onions. I also like chopped yellow onions and sliced black olives.

Directions

In a large pot over medium heat, saute ground beef for about 5 minutes. Break apart into small pieces. Okay to drain and remove some of the rendered fat. (Ground Turkey or Chicken is lean so there's no fat to drain.)

Add chopped veggies and garlic to a pot of ground beef. Saute a couple of minutes.

Add 2 cans of crushed or chopped tomatoes and a can of Ro Tel (optional).

Add 2 cans of Chili Beans. You can use almost any favorite canned beans since Chef Matt adds extra Chili Powder.

Sprinkle on dried Italian seasoning, onion powder, chili powder, salt, and hot sauce.

Okay to reduce or eliminate salt amount, as I find using canned ingredients adds plenty of salt to my taste. When adding hot sauce start with half the amount, taste, and adjust to your heat tolerance.

Mix well, cover, and simmer for about 20 minutes. This is the kind of recipe you can keep at a low temperature as long as you like, add a little water if it cooks down too much.

When Beef Chili with Beans is done serve with a selection of toppings. I like shredded cheese, sour cream, chopped onions, and sliced black olives.