Butter Bob’s Famous Chili


The recipe I use in this video is a little different than the one I’ve always had in this article.

chili2

 

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1. Brown 3 1/2 pounds of hamburger meat.

While the meat is browning.

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2. Use a food processor to chop two  green bell peppers and one yellow onion.

3. Measure the spices on a plate (so you can add easily when the hamburger is browned).

  • – 2 tsp of garlic powder
  • – 1/8 cup of cumin
  • – 1/4 cup of chili powder
  • – 1/2 to 1 tsp cayenne pepper ( the more you use the hotter!!)
  • – 3 tsp salt

4. Open the two cans –

  • one 10.5 oz can of Rotel Tomatoes and Green Chilies.
  • one 10.75 oz can of Tomato Puree.

5. Drain the fat off the browned hamburger into a bowl. (Do not throw away).

Pour about half the drained fat back into the pot (over a cup of fat, I reused about half of that, a little over 1/2 cup this time), you could use all the fat, but it might make the chili too greasy.

6. Add the spices you prepared into the pot with the meat and mix.

7. Add chopped onions and peppers into the pot with the meat and mix.

8. Add a full box of beef broth or about 32 ounces.

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9. Mix in 10.5 oz. can of Rotel tomatoes and green chilies and 10.75 oz. can of tomato puree.

10. Mix it all up and let it cook for 30-45 minutes on medium heat, stir often.

Serve it up with some shredded real whole fat cheese and/or sour cream. And hopefully Enjoy.

It is almost impossible to figure exact calorie or macro-nutrient numbers, but the following is my best calculated guess.

65% Fat,  27% Protein,  8% Carbs,  6% Net Carbs

  • 297 grams of fat for full pot of chili – this is if you drain and throw away a 1/2 cup of fat from browning the meat.
  • 272 grams of protein for full pot.
  • 83 grams of Total Carbs for full pot.
  • 60 grams of Net Carbs for full pot.

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They call me Butter Bob, but . . .

There’s something more to my story than Butter.

You Can See My Before and After

Bob Briggs at 320 lbs and now after losing 145 lbs

You Can Watch My Videos

Screenshot_2015-06-09-14-31-11

  • But, you don’t know my whole story until you understand I lost 145 lbs with both Butter AND Fasting.
  • Most diets force you to use “will power” to eat less, but this doesn’t work for long.
  • A better way is eating healthy fats, like Butter, which turn off the “out of control hunger urges” that you’ve struggled with all your life.
  • This gives you complete appetite control.
  • This appetite control gives you freedom without using “will power” and enables you to do what is called “intermittent fasting“.
  • No diet or exercise plan can DO for you what Short Term Fasting can do.
  • But until you actually learn all the things intermittent fasting can DO for you, it’s just my word and my story, it doesn’t relate to you.
  • They call me Butter Bob, but the truth is, I could just as easily be called Fasting Bob.

Click Here For the Rest of my story

Most diets cause you to use “will power” to eat less, but this doesn’t work for long for most people. The LCHF (low carb/high fat) diet turns off the “out of control hunger urges” that you’ve struggled with all your life and gives you control, gives you freedom without using “will power”. This will enable to do what is called “intermittent fasting”.

Intermittent Fasting or Short-term fasting.

Eat-Stop-Eat

  • The most complete source of information on intermittent fasting can be gained all in one convenient book, which I highly recommend.
  • This fantastic ebook contains over 300 pier reviewed studies, it takes on the myths about fasting one by one and destroys them.
  • It has many charts that show you how short fasts reduce your insulin, release fat from your belly and so much more.
  • You need this book if you are serious about fasting.
  • You need this information to counter those who will put doubts in your mind.
  • I’ve written a critical review of some of the parts, but I think “Eat Stop Eat” is the best fasting book you can find at this time.
  • This site receives a portion of the sales when you buy this book, it helps pay the expenses here, but doesn’t cost you any more.

Read much more here . . .

Legal Disclaimer
Information on this site is provided for informational purposes only and is not meant to substitute for the advice provided by your own physician or other medical professional. Individual Results may vary.

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53 Comments

  • sue in CA says:

    Personally, I think I would ditch the hamburg fat and substitute the recommended amount but bacon fat instead, preferring the flavor of bacon over browned beef.

    thanks for the recipe, I will be making it soon!

    • brenda says:

      Good idea, I’ll try that one or maybe drop in a few bits of bacon.

    • Anni says:

      I did exactly that last night (bacon fat) and it was FABULOUS. We also omitted the stock. My daughter said she didn’t want it soupy and liked it how it was – and it was awesome. Thank you so much for this awesome recipe!

  • Jim McClain says:

    Deb Juergens: believe me fat is more critical than most people with weight issues can imagine or want to believe. We have been taught that fat is bad for us but when you look at the real evidence just the opposite is true. People like myself are carb intolerant and what I have learned lately from reading Volek & Phinney is that too much protein doesn’t help either. So if you cut carbs and you eat a moderate amount of protein, the only thing left for you is FAT. Bob has a great video about this diet and getting your food from the grocery store and not “elite” boutiques. You don’t have to have the most expensive versions of the foods, but you do need to consume a lot of fat. I consume between 175 and 200 grams per day currently and it works.

  • Angie says:

    Made this chili tonight. Awesome!

  • Marie says:

    I usually add a couple of boneless pork chops that I cut into cubes and saute in butter until brown to the chili. Adds a wonderful texture, not unlike beans without adding a single carb.

    • Deb Vaughn says:

      Thank you Marie for the tip on the pork chunks. I made this chili tonight and it was a fabulous hit and my mouth thought it was eating beans! Bob, your recipe is a masterpiece! My husband is very picky about his chili and he loved it too. Thank you so much!

    • helene says:

      omg, that is such a good idea but then again, it adds protein which i need to be moderate with… SIGH
      i miss beans, i make AWESUM beans, so flavorful! i eat em by themselves lol

  • judy h says:

    I see your nutritional values, but how do you figure the actual number of carbs, fat, etc. per serving? Recipe looks delicious!

    • Anni says:

      Judy H, I plugged all the ingredients into MyFitnessPal and then after making it, figured out how much there was and what a serving was. They have a recipe builder where you can do that and it’ll figure all the stats out for you. It’s the only way to know exactly what the numbers are, and based on exactly how you make it. I make it a little differently than he does (based on his recipe though) and so I did the work to enter it and now I don’t have to think about it anymore. I just plug it into my daily food when I have it.

    • Sharon says:

      I use one of the online food trackers (such as FitDay) and enter the ingredients from the recipe instead of foods eaten for a meal.

  • Don in Arkansas says:

    I use basically the same recipe, Bob. I would add 2 tbs of oregano to the mix as well. If it’s too soupy ( I like mine thick) I thicken it with Xanthan gum. Sprinkle it in a tsp at a time until you get the right consistency for your taste. Give it a minute to thicken before you add more as a little goes a long way.

  • Sue says:

    I drained the hamburger fat but added back 2T of butter, sliced and laid on top of chopped peppers, onion, garlic and browned burger with cumin seed ground in my mortar and pestle. Butter mellows the peppers beautifully. After it cooks a bit the beans and then tomatoes go in with paprika and chili pwder etc.

  • Stephanie says:

    Deb, I am not sure if you are still around, but for me, I had to cut my protein way down to about 60 grams a day to get the scale to move .I have metabolic syndrome and eating lots of fat and cutting the protein and keeping my carbs very low did the trick. I have been losing like crazy. I have lost 26 pounds in the last two months, but most of it the last month since I started eating more fat and cutting the protein.
    A stubborn metaoblism is really rough to deal with, but if you do not give up, you can figure out what works for you !!
    For me, 80 percent fat, 15 percent protein and 5 percent or less carbs is what works . I use fitday. com to track it and they give you a pie graph so you can tweak your food for the day before you eat it and make sure it is in those percentages .
    I hope you are doing well !!

    • Deb Vaughn says:

      Stephanie,
      Thanks for the tips. I’m going to give it a try. I’ve been off the wagon for about 3 weeks due to illness and frustration.

      Thanks so much!

    • Missy says:

      Can you tell me what you usually eat. I’m going through the same issue. First month lost 8 lbs. Past 2 weeks, nothing.

  • Tara says:

    Can you tell me of a example you eat in a day?

  • Cindy says:

    This looks really good! I browned the gb and assembled it all tonight in the pot, so tomorrow when I come home from work, I can just put in on the stove–thank you!!

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  • Janet says:

    I’m just beginning my LCHF journey. What type of ground beef did you use? 73%, 80%, 85%, 93%? My inclination is to use the 80% lean ground beef but thought I’d make sure.

  • Faye alvares says:

    I need to ask a question on email

  • Vicky Scott says:

    S000000 delicious! Thanks!

  • Tia says:

    I cut up stew beef cubes to add some texture. I love this chili and make it often during the winter.

  • Bob, could you please tell me, how many servings for the pot of Chili that you made in the video ? How many cups per serving. And how many Net Carbs per serving. Thank you, Debby

  • Stephanie Otis says:

    I have made this several time for my family and it’s the best!!

  • Julie says:

    Hi! I don’t see in the recipe where it says to add the sausage.

    • Sha says:

      Following for where to add sausage

      • DeNeice says:

        It’s in the video. He adds it to the hamburger and browns them together.

        • Deanna says:

          Hi – his directions say 3.5 lbs. of beef but the recipe board has 4.5 lbs. – which do you use? Thank you!

          • Shelly says:

            He says in the comments that the recipe he posted on the black board and the video are the same, he tried something new and he added the sausage and more of everything in the video (hence the 4.5 lbs of hamburger).

            In the written instructions is the original recipe. Hope that helps!

  • Nila says:

    Really wish this recipe was more clear. The picture of the chalk board is way off from the written recipe.

    • Lauren says:

      OMG! I totally agree.. It says 4.5 lb of beef + hot sausage. the hot sausage is not mentioned at all the written recipe. AND, only 3.5 lb of ground beef is in the written instructions. Either way, I just made this earlier today. We will have it for dinner and I am looking forward to it.

      • Delaney says:

        In the video he says that this wasn’t his usual amounts because he is feeding more people. The recipe on the chalkboard was for that batch. His normal recipe is listed in the article. 🙂

    • R says:

      I know, I was unsure as to which recipe to follow.

  • amy says:

    I made this today… it’s so good! I love the little bit of kick it provides!

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  • Karla says:

    Your recipe is screwy, on the board it says 2 cans rotel, and in the recipe d-won farther it says one. Which is it ?

    • Delaney says:

      In the video he says that this wasn’t his usual amounts because he is feeding more people. The recipe on the chalkboard was for that batch. His normal recipe is listed in the article. 🙂

  • Lori says:

    In the ingredient listing, it says 2 large onions. In the instructions it says cut up 2 bell peppers and 1 yellow onion.
    Which is it? This is the perfect day for chili.

    • Lori says:

      I just realized the ingredient list says 48 oz beef broth, but the recipe instructions call for 32. I think I will just make my usual slap dash method of making chili. Recipes are too confusing.

      • Delaney says:

        In the video he says that this wasn’t his usual amounts because he is feeding more people. The recipe on the chalkboard was for that batch. His normal recipe is listed in the article. 🙂

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  • Denise McDaniel says:

    I made this tonight and OMG is it delicious! Made a big ole pot of it just for me! So glad too coz I’m not sharing this with anyone. This recipe will definately be made often in my house….yummo. Thanks for sharing this amazing chili recipe with us Butter Bob😘

  • Kristianne says:

    To everyone loving this recipe, which one did you make? The one in the article or from the video? Thanks!

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