My Wife’s Chili

Filed under: General Health, Nutrition, Recipes

I have gotten great feedback from readers when I post recipes, so I have tried to get into a habit of providing a few recipes per month. I do have one reader though who gets on my back sometimes about my recipes. My wife (it is still a little weird saying that!). Anna is often the inspiration for many of my recipes, and she likes to point out that I take credit for some of her recipes that I just slightly modify (which is true) so now I am giving her a little love.

Anna is also a pretty good cook. She makes a damn good beef stew, the Blueberry Apple Crisp was originally her recipe that we just tweaked, and today’s recipe is all her. This is one of my favorites, and I work on her to make it nearly every week.

Chili is one hell of a flavor combination. Combining meat, veggies, beans, and spices to make an aromatic and delicious explosion of awesomeness. This meal is great served anytime, and for those of you out there trying to keep carbs lower, it is great for post-training. High in protein, fiber, veggies, and flavor and delicious hot or cold, this is one that can be enjoyed by almost everybody at anytime. Ideally ingredients should be pastured/grass-fed/organic. If you only had to pick one, I would choose pastured/grass-fed meat over organic veggies any day.

Without further ado:

Anna’s Chili


  • 1-1.5 pounds lean ground beef (90-93%)
  • 1 tablespoon extra virgin olive oil
  • 2 onions
  • 2 green peppers
  • 2 cans stewed or diced tomatoes (14.5 ounces each)
  • 1 can tomato sauce (16 ounces)
  • 1 can light red kidney beans (15-16 ounces)
  • 1 can dark red kidney beans (15-16 ounces)
  • 1 can chickpeas (15-16 ounces)
  • 1 small can of corn (7 ounces)
  • 2 tablespoons of chili powder


  1. Cook the beef, onion, and green pepper in large skillet coated with the olive oil, over medium heat. 
  2. In a large pot combine the tomatoes, tomato sauce, kidney beans, chickpeas, corn and chili powder and cook over medium heat. Do not drain canned goods – pour entire contents into pot.
  3. Once the beef, onion and green pepper mixture is cooked thoroughly, add to the large pot. Bring to a boil then stir and simmer uncovered for 15 minutes.

I often bring this in to work in my glass Pyrex bowl, filled to the absolute brim and enjoy after a hard lift! It is absolutely awesome.

Later this week I will writing a post answering some questions for vegetarians and muscle gain. It is going to be a good one so keep an eye out.

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Posted on October 28th, 2009 by Brian St. Pierre


  1. Jules Says:

    Oh, mind expanding that by also saying something about vegetarians and muscle-preserving weight loss? A far more difficult project, if you ask me :)

  2. Jack Says:

    Looks like you’re already beginning to understand marriage, Brian :)

    Thanks for sharing the recipe.

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  5. Efrain Willars Says:

    Thanks for that! My aunt recently harvested a garden full of tomatoes before the winter really set in, and I found myself the owner of two or four buckets worth! Of course I couldnt eat them all, but I did find a website full of tons more tomato recipes at this site. A whole website dedicated the topic!! Crazy what you can find on the internets these days!!

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