"Tacticalories Plate" - Chili Recipe

"Tacticalories Plate" - Chili Recipe
Fall of 2016, I was sitting on about 40lbs of fresh ground venison and plain burgers were getting boring. As the colder-weather began to roll in, the idea to work on a chili seasoning hit me. This was the third seasoning blend we put together and we've had it in our back pocket ever since. Now, plain-jane, big-box chili sucks. I think it lacks character. Enough beans to fill the Grand Canyon, a packet of junky powder that kinda tastes like something you would expect a lunch lady to splash on your plate, and crappy store-bough beef (I think it's beef?). Nope. I didn't like chili.
Until, we had an idea. What if we used the locally known combination of "meat sauce" dumped over fresh-made homefries? It's a Rochester, NY area tradition called a "Garbage Plate".
Now... what if we took that idea and made it healthy, sustainable, and taste damn amazing? Well, we did it. Behold, the Tacticalories Plate.
The beauty of this recipe lies in the fact that it only takes an hour to prep and will feed you and your goons for days. For this particular recipe, we used Laura's Lean ground beef but we've made this same dish dozens of times with freshly harvested venison, elk, and even bear meat. The Drop Tine Chili Mix was developed to work exceptionally with game meat.


  • 1-2 Sweet Onions, Chopped
  • 1-2 Red Bell Pepper, Chopped or Diced
  • 2 lbs. Ground or Chunked Meat (Try Laura's Lean Beef)
  • 3-4 Tablespoons of Tacticalories Drop Tine Chili Seasoning
  • 2 Cans of Tomatoes, 15oz each
  • 2 Cans of Red Beans, 15 oz each
  • 1 Can of Beer (We used a Rochester favorite Scotch Ale)
  • Red Potatoes
  • 2 Tablespoons of Tacticalories Veggie Dust
  • Cooking Oil
  • Shredded Cheddar Cheese
  • Diced Red Onion (Optional


  • Pre-heat oven to 425*.
  • Cube enough potatoes to fill a large, greased baking dish. Grease with olive oil and toss in Tacticalories Veggie Dust. Toss in the pre-heated oven. Cook for 35-45 minutes to a well-done, crispy finish while chili is cooking.
  • In a large pot, sauté one or two large, chopped sweet onions in oil. Toss a splash of beer in as the onions begin to soften. Cook until onions are translucent. 
  • Add two pounds of ground or chunked meat and cook until meat is almost done.
  • Stir in 3 to 4tablespoons of Tacticalories Drop Tine Chili Mix.
  • Then stir in two 15 oz. cans of tomatoes, two 15 oz. cans of rinsed red beans, and chopped red bell pepper.
  • If more liquid is desired, add two to four ounces of a hearty beer. Simmer at least 45 minutes while you finish the beer.
  • Serve chili mix over potatoes and garnish with cheddar cheese and red onion. For additional heat, add a few drops of Tacticalories Violent Hippie Hot Sauce.