Backhanded Chili

Hello everyone,

Time for a foodie edition post:  Backhanded Chili

The reason why I gave it this name, and not necessarily a game themed name was because of how it attacks your taste buds.  When tasting just the sauce, you may notice initially no heat and minimal taste.  After 30 seconds, SMACK!  The seasoning bites the back of your tongue and throat.  It isn’t really too hot for people who may enjoy genuine Indian meals as a comparison, but for those who don’t go for the spicy, this has kick.  In this recipe you will find a lot of tomatoes.  I simply find those are good for texture with the spiciness.  So, let’s get this recipe rollin’.


  • 1 pound of beef
  • Red Cayenne Pepper
  • 1 pouch chili powder mix
  • 28oz can of tomatoes
  • 10oz Rotel Green chilies and tomatoes (mild)
  • 10oz Rotel Habanero and tomatoes (hot)
  • 15.5oz can of chili beans
  • 1 fresh jalapeno (*want hotter? make it two)
Visual of your ingredients

Visual of your ingredients


  1. Put beef in frying pan.  Sprinkle cayenne pepper and brown beef.  Drain.
  2. Add beef to pot.  Mix in chili powder and chili sauce drained from chili bean can.  Stir and cook for 2 minutes
  3. Add chili beans.  Stir.
  4. Begin adding all the tomato filled cans.
  5. Cut up fresh jalapeno pepper.  Throw into pot.  Keep stirring on medium heat for 5 to 7 minutes.
  6. Bring heat down to low, and let simmer for 10 minutes.
  7. Enjoy (I added shredded sharp cheddar and sour cream)!

See you on the other side, folks.


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