Award Winning Chili

READY IN: 5hrs
Recipe by WhiteSnake

I have used my recipe, in chili cook offs, for many years and it's the best I have ever found. I have won Chili cook offs with this recipe.

Top Review by Mean Bean

I increased his recipe by one and a half times. I used 9 lbs. of round roast that I cut into steaks, S&P, and browned on both sides as many as would fit in the dutch oven one layer at a time. I removed the steaks to a large mixing bowl and deglazed the pan with a 1/4 C. of tequila then a can of beer. I poured the glaze over the steaks and sauteed a white onion, a green pepper, and three large jalapenos until soft. After processing ten dried peppers and removing the vegetables I returned the steaks to the pan and then covered them with a half package of onion soup mix, the dried pepper flakes and then the vegetables. This I baked at 325 for two hours. To a stock pot I added a serrano pepper, four poblanos, three of the largest anaheims that I have ever seen,(All of the aforementioned roasted with a torch and sweated in a paper sack.) a red and a green pepper, and a white onion. After sauteing until tender I added the dry spices, the liquid from the beef, a jar of sofrito, a can of beer, the tomatoes, and a can of tomato sauce. I simmered this for a 1/2 hour then added the steaks,(Chopped a bit) and a bunch of cilantro, followed by another half hour of simmering. Next time NO CILANTRO!

Ingredients Nutrition


  1. Saute meat, in olive oil, until browned.
  2. Drain the meat.
  3. Add all the peppers, onions, garlic and spices.
  4. Saute for 15 minutes or until the onion is translucent.
  5. Mix the beef base with the water or beer and add to the beef and vegetable mixture.
  6. Simmer on low for about half an hour.
  7. Add tomatoes and continue to simmer until the meat is very tender.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a