Mulholland's Idaho Chili

KC Peacenik 0

"Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard."


2 h servings 424 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Sort and rinse beans, then place into a large pot along with the water, jalapeno peppers, garlic powder, cumin, and oregano. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, 1 1/2 to 2 hours.
  2. Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir the beef into the simmering beans along with the salt, diced tomatoes, and tomato paste. Return to a simmer, and cook for 15 minutes. Remove from the heat, and allow to stand for a few minutes before serving.
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  1. 4 Ratings


Thanks to everyone who has tried & reviewed the recipe! After several years I gave up on the site publishing it. I guess it takes 3-4 years after a recipe is submitted. I have an updated vers...

This was very good. Great combo of flavors. I didn't add as many peppers and it did not have the kick my husband was looking for- (if it is too hot the kids won't eat it.) We added hot sauce a...

Makes for a hearty inexpensive meal. Substituted ground bison for ground beef (only needed 1.5 lbs as there is very little fat in the meat).

So good! Had to leave out the jalapenos so substituted a green pepper and tomatoes w/adobo flavoring for 1/4 of the tomatoes. After taking out 2 quarts fot "the wimps," added 3 Tbsp Sriracha sau...