The Best Chili Recipe Ever

Updated on January 12, 2016
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Thomas is an award-winning chef known for his barbecue and chili. In 1998, he was named 3rd best chef in Florida.

My award-winning chili recipe.
My award-winning chili recipe.

Here is the recipe for the best chili you will ever eat. Yes, I know all of the arguments about whether chili have beans or not. But you know what I say: What does it matter?

This recipe, which I've won $500.00 for, does have beans, and I myself think that chili should have beans. Chili without beans should go on hot dogs. Though people in some parts of Texas would shoot you for trying to put beans in chili.

Chili with beans should be eaten with squares of good homemade cornbread and side dishes of sliced jalapeños, diced-up green onions, and plenty of your favorite cold beer to drink with it. Below is my recipe for the world's number-one chili, hands down. Make it and let me know what you think. Is it or is it not the best?

You Will Need:

  • 2 pounds of beef chuck roast cut into 1 inch-cubes. And no, do not trim away the fat. That goes in the pot.
  • 1 pound of ground chuck. Not "ground beef" but ground chuck.
  • 1 pound of boneless pork chops cut into 1-inch cubes
  • 2 large purple sweet onions, finely chopped
  • 2 large green bell peppers, cleaned and finely chopped
  • 6 jalapeños, diced up very fine
  • 1 (4-oz.) can chopped green chilies
  • 1 (16-oz.) can red kidney beans
  • 1 (16-oz.) can white kidney beans
  • 2 (16-oz.) cans whole tomatoes
  • 2 (16-oz.) cans crushed tomatoes
  • 4 (13-oz.) cans regular beef broth
  • 1 cup chili sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons chili powder
  • 3 tablespoons ground cayenne pepper
  • 2 tablespoons fresh minced garlic (pre-minced garlic from a jar works great)
  • 1 tablespoon cumin powder
  • 3 teaspoons salt
  • 4 bottles of Budweiser beer
  • 1 large can tomato paste

Directions

In a large skillet, brown and drain your beef and pork. Add your onions, jalapenos, peppers, and chiles. Cook until your onions and peppers are done and tender. Transfer the mixture from the skillet to a large stock pot and add in all your other ingredients but your beans and tomato paste. Cook over low to medium heat, keeping the chili just below a boil for 6-8 hours. In the last hour, you want to add in your beans and your tomato paste.

Serve your chili with squares of Mexican cornbread. Have bowls of chopped green onions (including the tops), jalapeños, sour cream, and Mexican cheese on the side, so people can add what they want to their bowls.

Enjoy. There is no better chili than this, especially if you take the time to make it right. Don't take shortcuts and don't add in anything else.

Chili With Less Fire

If you want a chili with less fire, then leave out half of the cayenne pepper or remove the seeds and membranes from the jalapenos. I don't think the original recipe has too much fire, but some people like even less fire, and that's how to do it.

Tips for Cooking for the Best Results

You will want to add all of your ingredients and cook your chili down for the best results. It really does need to cook just below a boil for 6-8 hours to produce the best chili. You can't cook this chili in a Crock-Pot or slow cooker and hope to get perfect chili. While you're cooking your chili, if you think it is getting too thick, taste it. If you like what you have, then remove it from the heat. If you actually think it's too thick, add beef broth a cup or so at a time. And, of course, if it's not yet thick enough, keep cooking.

And you have now made the best-tasting chili that you will ever eat. In fact, this is the recipe I have won multiple first place cash prizes for, including the $1,000 prize in the Green Cove Springs Chili Cook-Off. Many other people have won cook-offs with this recipe as well. When you make it, please let me know what you think by posting a comment below. Hope you have fun eating it. Also, if you wish, tell us your tips, hints, or questions below.

Looking for an Easier Recipe?

How about a authentic recipe for Texas Jail-House Chili? All of these Texas chili recipes have half of the ingredients of this one, and are still very tasty.

And I guarantee you that this is the best Mexican cornbread you will ever eat.
And I guarantee you that this is the best Mexican cornbread you will ever eat.

You Will Need:

  • 1 cup margarine, melted
  • 1 cup white sugar
  • 4 large eggs
  • 1 (15-oz.) can cream-style corn
  • 1 (4-oz.) can green chile peppers, very well drained
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 cup all-purpose plain flour
  • 1 cup yellow corn meal
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt

Directions

Preheat your oven to 300°F and spray a 9x13-inch baking pan with a non-stick cooking oil.

In a large bowl, mix together all of your ingredients together very well. Pour your mixed ingredients into the baking dish and bake for 1 hour or until a toothpick pushed into the center comes out clean. This Mexican cornbread will be absolutely wonderful with the chili above. You will not find a better combination anywhere.

Questions & Answers

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      • profile image

        Lorna 

        4 months ago

        I made this chili, but was way too spicy so I added about 1 cup of sugar tamed it just enough to eat it. My husband said it was the BEST DAMN chili he ever ate.....

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        Dweidt14@gmail.com 

        6 months ago

        How much doe his recipe yield? I have to make 12 quarts.

        Thanks

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        Raime 

        6 months ago

        Can’t wait to make this tonight what’s the cooking time you recommend if I use pressure cooker ?

      • profile image

        Bethany 

        7 months ago

        Do you recommend cooking it covered or uncovered? Making it now for my chili Cookoff tomorrow at work!!!

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        Jim Mollohan 

        8 months ago

        I followed the recipe but I messed up and put the tomato paste in at the start. Will that affect the outcome? it’s cooking

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        C Wall 

        12 months ago

        Love this recipe! It's perfect. Did I miss how many suggested servings are in this recipe? Do any of you know? Thx

      • profile image

        Jack Lillywhite 

        13 months ago

        I made this recipe exactly as instructed and won our school's PTO chili-cook off. Then I did again for my son's soccer team party. Everyone asked for the recipe. I have had friends who are chefs and 5-star restaurant owners say its the best they have ever had.

        My only change was I used Duvel, the beer from Antwerp.

      • profile image

        Maika 

        16 months ago

        Just got 2nd place on a competition for chili, first place on cornbread for the second time entering the contest. So delicious! I learned I shouldn't use a crockpot to make chili. Thank goodness for pressure cookers and extra time to simmer. Saved the day. Thank you so much for the great recipe!

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        Stacie Henry 

        17 months ago

        Can I cook the chili a day before my event and then just reheat it and have it taste good?

      • profile image

        mcwilliams 

        21 months ago

        I cooked this all day yesterday for an extended family dinner and everyone LOVED it - it is truly THE BEST chili recipe! Because some are sensitive to heat I used only the flesh of the jalapeños, left out the cayenne, and passed Cholula hot sauce at the table. After cooking down, it had a nice but not biting heat (the jalapeños were large). As a bonus I'm freezing several servings for hubby and I to enjoy later.

      • profile image

        Terry B 

        21 months ago

        Simply the best Chili ever!!

        Great for deer camp and tailgates! Makes a killer Chili Dog too.

        I have revised your recipe slightly....I have added 2 extra cans of budweiser...4 for the pot and 2 for the cook.

        Thanks brother.

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        Les 

        22 months ago

        It is without a doubt the best in the world. I have a problem on the Chili Sauce since I am in Asia what do I use hot,mild or sweet.

      • profile image

        Steve 

        24 months ago

        I don't even need to make this to know it's darn good. For the one reason I tell everyone who asks me about my chili; you have to use Budweiser. No substitutes allowed. I like that you use beef and pork but I'd skip the white kidney beans and replace with canned pinto beans.

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        Brien 

        24 months ago

        Looks good... but Beans...?

      • profile image

        Howard 

        3 years ago

        What's the serving size for this recipe? I would like to make this but there's no way I need that much. I need a recipe for more like 4 people

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        3 years ago from East Coast , United States

        http://bit.ly/1Hg6Hni If you want a less spicy chili try the recipe that I have there for everyone. It is called Double Cheese Chili and it is a wonderful chili recipe that you should try.

      • profile image

        Adam 

        3 years ago

        I used your recipe for a friendly chili cook off and we found it to be too hot, even after I cut out 1 jalapeño, all of the seeds and used less cayenne pepper.

        I guess we can't handle our chili like they do in Texas! Other than that I thought it was delicious. If I made this again, I would use half the hot peppers and cayenne, and add more meat. 4 lbs seemed like a lot, but when I dug in, I felt it needed more!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        3 years ago from East Coast , United States

        Your very welcome. Thanks for the report and comment. It is appreciated.

      • profile image

        Bromide 

        3 years ago

        I have just won second place at a chili cookoff with this recipe ( I lost due to bacon bits and better marketing ;) Thank you crazyhorseghost!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        3 years ago from East Coast , United States

        Bud Light will work fine.

      • profile image

        Annie 

        3 years ago

        I have made this chili several times and it is the best I've ever tasted. One question though....we now live in a dry county and have to drive 50 miles one way for beer. My husband has beer he bought for bread, but it is Bud Light. Can I use this instead of regular beer. I also have two bottles of Guinness beer so could I use half and half. If this is not recommended, we'll just have to drive to Tupelo, MS for regular beer. Thank you so much for sharing this fantastic best ever chili recipe.

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        3 years ago from East Coast , United States

        Yes you can freeze it and it is wonderful when thawed.

      • profile image

        k80 

        3 years ago

        Can you freeze this and it be just as good when reheated?

      • profile image

        Nicole 

        4 years ago

        I am very interested in using this chili recipe in an upcoming chili cook off however we are only given 4 hours to have it completed... how important is it to have it simmering for 6-8 hours?

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        shelly tabor 

        4 years ago

        I used this recipe last year and all my family loved it cooking it again today it is the best chili ever .

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        4 years ago from East Coast , United States

        The beer once cooked will have no effect at all. Look in the Asian Section of the Supermarket for Chili Sauce. Or ask at the service desk of the supermarket. They most likely have it. Heinz sells it in most supermarkets and grocery stores in a 12 oz bottle.

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        Katie 

        4 years ago

        Hello! I can't wait to make this chili tomorrow for some friends and a night of football! However, 2 of my friends are pregnant and I'm concerned whether the beer will have some sort of effector it will be ok for them to eat the chili. I want to use the beer just becauseni think it will bring great flavor but am not sure. Also, I couldn't find chili sauce, what can I use as a substitute?

      • profile image

        Donna 

        4 years ago

        Have the chili cooking on the stove. We are iced in and I was out of cayenne pepper so I had to use crushed red pepper and only had ground sirloin and chili meat. Keeping my fingers crossed that it tastes as good as it smells! When we thaw out I plan a trip to the store to buy the correct ingredients and cook up another pot of chili!! Thank you for posting your recipe!

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        Meat Murderer 

        4 years ago

        I added some Venison from my last deer hunt, but to kept the original recipe....OUTSTANDING!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        4 years ago from East Coast , United States

        Thanks very much for your comment. It is truly the best chili I have ever made. I have won many prizes with this chili. It is so delicious.

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        CMcDaniel 

        4 years ago

        I made this for a company chili cook off and won 1st place! I made my chili late in the evening and let it cook overnight...the whole house smelled great. We prefer a less spicy chili so I cut the jalapeños to 3 and cut the cayenne in half. I did not have quite enough ground chuck so I added 1lb of homemade sausage. It worked out great. This is not an inexpensive dish, but it is absolutely worth it. Quality ingredients result in an incredible chili. Only chili I will make.

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        4 years ago from East Coast , United States

        Yes butter will work fine.

      • profile image

        Parker1 

        4 years ago

        Can I substitute butter for the margarine in the cornbread recipe?

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        4 years ago from East Coast , United States

        Hope it turns out great for you.

      • profile image

        Frank Driggers 

        4 years ago

        This recipe seems amazingly good. I'm cooking it right now for a chili cook-off tomorrow. I had to substitute a couple of things which I really didn't want to but I'm already into this chili for $40.00...I am glad to have found this recipe and hoping it is a hit a the chili cook-off. It smells delicious right now. So it is 2:00 a.m. and I have found the just below boiling point. Going to sleep on the couch and stir it throughtout the night.

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        4 years ago from East Coast , United States

        Thanks for the report. It is wonderful.

        https://hubpages.com/food/Texas-Green-Chili...

        Did you see the one above. Its wonderful.

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        Phil 

        4 years ago

        This is by far the best chili I have ever had and I love my chili!!!! Thank you so much for the recipe. I made it for a work contest last year and won 1st place! I am making it again for a group of people this weekend. I am going to try it with Guinness to see how the taste is. Hopefully it's spetacular. Thanks again!

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        pt3 

        5 years ago

        I'm making the chili now. It's been cooking for 3 hours & smells delicious. I followed the recipe exactly, although I was tempted to substitute tri tip for chuck roast. Can't wait to eat this with cornbread tomorrow.

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        Anica 

        5 years ago

        I made this for my in-laws this weekend and they raved about it. My FiL is a very picky eater and he praised the loudest. Thanks so much for posting this recipe.

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        RB 

        5 years ago

        I won 6th place out of 32 chilis!!! The ones that beat me had a sweet, spiced flavor. I'm not a fan. Great recipe thanks !!!

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        jho82 

        5 years ago

        I just wanted to say Thank you so much for the wonderful chili recipe.... This story begins 1 year ago when I entered this chili into a contest and won 2nd place out of 13.... It was very very very spicy! This year, in the same contest I cut the recipe in half and used 1 jal and 1 tbsp cayenne and won 1st place beating 11 other chillies!!!! I was freaking out!!!! It was just a local chili contest but I did bring home a nice new crockpot!! I liked the idea of Keilbasa added so I fried some up the next morning, after letting my chili cook all night, and threw it in - it was perfect!! I will be using this recipe again for sure!! Thanks again! :)

      • profile image

        RB 

        5 years ago

        Chili tastes great! I'm wondering if I cook more meat and add it will it be a different taste since it didn't cook with the sauces and beer for as long as the other meat?

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Taste it and see if you have what you want. Let me hear how it turns out. Thanks.

      • profile image

        RB 

        5 years ago

        I've been cooking my chili for 4 hours, and it has reduced by almost half. Is this normal? Should I still cook it 2-3 more hours?

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Use half the amount of apple juice if you don't like the taste of beer. There is a little taste of beer left for some people.

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        Stephanie 

        5 years ago

        quick question.. can you taste the beer? because I hate beer. I'm really excited to try this recipe :)

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        The lid over the top of the pot about 2/3 covered while the chili is cooking.

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        JediJosh 

        5 years ago

        So by slightly covered you mean 3/4? Or a specified amount of time? Or leave it uncovered the entire time. Just want to perfect it....

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        You can keep it slightly covered while cooking. This chili needs to cook down. Its for that reason I would not cook it in a crock pot. You'll never get it to cook down in a crock pot or slow cooker. You can keep it warm in a crock pot or slow cooker after cooking it.

      • profile image

        JediJosh 

        5 years ago

        Hi. I'm excited to try this recipe for a chili cook-off at work on 2/25. Would like to do a trial run this weekend. A few questions....

        1) Should I keep the stockpot covered the entire time while cooking?

        2) Is there any way to adapt this for a slow cooker?

        -And if not, when it is complete, can I keep it in a slow cooker

        through the day to keep it warn?

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        It is truly one of the best chili recipes ever.

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        Jodi 

        5 years ago

        I love this recipe! I have it on the stove now! Thanks for sharing!

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        MicheleC 

        5 years ago

        Hi there! First off, I've already snuck a little taste and YUM!!! I'm practicing now for a chili cook off for Super Bowl this coming Sunday! I don't eat pork, so I left out the chops. I followed most everything else on the recipe, used less jalapeño and less broth due to not using the pork. I've got about 2 more hours of stove top cast iron cooking to go. I'm worried that it's too liquidy. I have yet to add the final ingredients, beans and paste. Should I be worried at this point that I've messed something up?? Like I said, it tastes AMAZING, but I was hoping for a thicker consistency! Please let me know asap!! Love the recipe!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Yes you can.

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        daddy likey 

        5 years ago

        One more question I want to do a trail run can I cut recipe in half?

      • profile image

        dadddddy 

        5 years ago

        K im in chili cook off saturday feb 9th

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Either way will work fine. Let me know how it turns out for you. Thanks.

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        daddy 

        5 years ago

        Can u use dry beand if u soak overnight? Or is canned better?

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        Denise Cook 

        5 years ago

        Thank you for the recipe!

        It was the best chile I ever had!

        Thank you very much!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Always rinse any canned beans well before adding them to a recipe

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        Mommy Likey 

        5 years ago

        do u drain or rinse ure beans?

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        You could use ground pork or well browned and drained pork breakfast sausage.

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        Carrie 

        5 years ago

        What can I use to substitute the boneless pork chops?

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        hdcld 

        5 years ago

        Wow! This is the best chile ever! I will be entering it into our local fest in a couple weeks. Thanks for the great recipe!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Your very welcome. This has always been one of my favorite chili recipes. I appreciate your comment.

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        Tim 

        5 years ago

        Great chili I also won a chili cook off at my local bar in town thanks for the great recipe!!!!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        I would start with 6 ounces and if it was not thick enough for you add 6 more.

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        Leslie I. 

        5 years ago

        Made the mexican cornbread the other week - RAVE reviews - and I mean RAVE!!! Looking forward to making the chili... I've read ALL of the comments and saw two different answers to the tomato paste - 6 and 12 ounces. How much do you use for a single batch?

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        Jason A. 

        5 years ago

        I doubt you'll get this in time, but how would you feel about adding a little bit of unsweetened cocoa to this recipe? I've done that with several of mine before and I think I am going to make this with about 1 tbls of cocoa and maybe some shavings of mexican semi sweet chocolate (they have cinimmon and sugar in it).

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        emmy20 

        5 years ago

        I just got this all assembled and I'm cooking it!! It smells delicious, wasn't too pricey to make. I saw this on pinterest and 516 people liked it,so I figured it must be good. Thanks for posting this recipe, ill update on how it turns out tonight!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Drain and rinse your beans always for the best results

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        Kim Burak 

        5 years ago

        Do you drain and rinse the beans or put them in straight from the can?

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Thanks for your kind words. I appreciate them. It is a great recipe and every time I make it I end up with a great pot of chili. Thanks for your comment

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        Christine 

        5 years ago

        Hello! This is our favorite chili and truly the BEST chili I have ever eaten!

        I won a chili contest 2 years ago but lost a contest yesterday at work (I think they cheated) :)

        I really appreciate that you are so considerate in sharing your recipe with the world. Thank You!

        P.S. the cornbread is awesome...we are having the chili and cornbread for dinner shortly.

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Yes it works very well with apple cider.

      • profile image

        susan 

        5 years ago

        I did go ahead and use apple cider, thank you!! It was delicious!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        No it does not have a beer taste. But use apple cider to be sure you can't taste it.

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        susan 

        5 years ago

        regarding the beer, my issue is I don't like the taste of it... so, does the chili have a beer taste to it?

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Yes its perfectly fine to do it that way. It will only improve the flavor.

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        kristi 

        5 years ago

        do you think it's ok to make this a day ahead and warm up before the cookoff? i was thinking it might give more time for the flavors to meld together?

      • profile image

        matt 

        5 years ago

        blew the competition away

      • profile image

        Crystal 

        6 years ago

        Thank you Tom for being so generous in sharing this amazing recipe!! I made it using the milder version (no seeds, 1/2 the cayenne). Huge hit with family and friends and I gave you the props. Well done my man! Well done!

      • kjrzeek1 profile image

        kjrzeek1 

        6 years ago from New Jersey, USA

        Can't wait to try this recipe!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        6 years ago from East Coast , United States

        If you use canned beans wash them. If you use dry beans wash them. Use all your other liquids.

      • profile image

        Jeff 

        6 years ago

        A couple quick questions. going to make this on a camp out for 20 or so people. a post from 5 weeks ago you said to use the juice with the beans but a post from 12 days ago you mention to wash and drain the beans? do I wash and still add the juice? Do I use the juice from the chilis and tomatoes? thanks for the receipe it looks great.

      • profile image

        Janice Kelly 

        6 years ago

        I just made the Best Ever chili last night. Excellent! As crazy horses ghost says,prepare as directed and you will not be disappointed! It truly does take 6-8 hours but well worth it. Don't underestimate the prep time as well..lots of fine dicing involved..

        I also made the mexican cornbread....this too was excellent. I made it as directed....I saw all of the comments regarding the greasiness....I did not experience that at all.....

        All in all 2 thumbs up! 5 stars! whoop whoop!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        6 years ago from East Coast , United States

        Glad it worked out for you. It is a wonderful recipe for chili.

      • profile image

        Christine 

        6 years ago

        Made it true to the recipe and won 3rd prize (out of 8 entries) at my company's 6th annual Chili-Off.

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        6 years ago from East Coast , United States

        I only wash and drain the kidney beans.

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        Matt 

        6 years ago

        Regarding these ingredients:

        1 Can 4 OZ. Chopped Green Chilies.

        1 Can 16 OZ. Red Kidney Beans

        1 Can 16 Oz. White Kidney Beans

        2 16 Oz. Cans Whole Tomatoes

        2 16 Oz. Cans Crushed Tomatoes

        Which if any should be drained before adding?

      • profile image

        DeanaAce 

        6 years ago

        I can't believe SOOO many people have commented on this and made ! So cool I'm gonna make it tonight! Green cove Springs in jax Fl?? I grew up in jax and good friends ( like family) live in Magnolia point in green cove!!! Thanks so much!!!! :)

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        6 years ago from East Coast , United States

        Thanks very much. It is one of the best chili's anyone will ever eat.

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        Elaine Poirier 

        6 years ago

        Well as promised 7 weeks ago, I made your chili and I won 1st place....thank you so much. It was a little costly because I made a double batch and I added a few more beans and chili powder to taste, but it worked and it was worth it.....just thought I'd let you know.

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        Jimirona 

        6 years ago

        Thanks for this recipe, I've been making it (with a few adjustments) for about a year now and enjoy the aroma it creates all day nearly as much as eating it at night. If I was in a Mexican Jailhouse I'd sure be happy if they fed me this chilli every day, man I wouldn't want to leave! And when I finally got out, I'd just go and make it anyway!

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        6 years ago from East Coast , United States

        Yes you do add the juice.

      • profile image

        Kevin 

        6 years ago

        Do you add the juice with the beans? Thanks

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        6 years ago from East Coast , United States

        I would go with a 12 ounce can or 2 six ounce cans.

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        kevin 

        6 years ago

        I'm good to go ,but still a little confused on the size of the can of tomato paste.Any help would be appreciated.

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        john7712 

        6 years ago

        I am now making this chili for a pitch-in tonight at work (we have a fellow worker leaving us). I've followed the recipe except for using only one tablespoon of cayenne pepper instead of three, and have added a few tablespoons of cocoa powder.

        To address questions concerning volume, qty, etc... I'm using a 22 quart stock pot and would say that it is about 40% full with all ingredients added including beans and tomato paste. So depending on how much you cook the chili down and how closely you follow the recipe - you should end up with roughly 8 to 10 quarts of chili.

        The smell of this stuff cooking is amazing. I've tasted a sample and have to say it has a complex but great chili taste. Much better than the boring chili I usually make using chili magic beans, diced tomatoes, and plain ground chuck.

        This is the first time I've ever cooked using beer, even though I don't drink. After doing a bit of research on the alcohol and whether it will cook off - I feel comfortable eating this chili and bringing it into work without it being an issue. Most of the sites I've found says that most of the alcohol is burned off or evaporated out of food that is simmered for about 2.5 hours (there is still a very small percentage of alcohol left in the food, and this percentage increases with shorter cook times and methods). Since this will cook for nearly 3 times that long, I don't think there will be much alcohol if any left in the chili.

        As far as heat goes - glad I only used one tablespoon of cayenne pepper since it does have a good kick to it with only 1/3 the amount of what the recipe calls for. I'll be sure to post an update telling of what my coworkers thought.

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        Elaine Poirier 

        6 years ago

        I have a Chili Cookoff on March 24th, I am going to make this one for sure. I made Turkey Chili, just made up the recipe while I was making it, used ground turkey and chicken and turkey sausages, it was amazing. I didn't win though, the wild game won 1st prize but a lot of people kept coming back. I bet I am going to win this year with your recipe. Thanks, I will post later to let u know. No real prizes, just for fun.

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