Oakwood Feed Store Chili Con Carne

READY IN: 2hrs 20mins
Recipe by Mahlon Meier

Winner of the 1985 NY State Chili Cook-Off

Top Review by Curt Newport

I made some slight modifications, because I like mine a little spicier, and maybe a little "healthier". See Curt's Five Alarm Touchdown Chili. The bacon was a surprise, but really added a lot. I used some different chilis, but then I like it hotter. This will be slightly hotter than average, but then again...it's chili. This one is alittle labor intensive, but certainly worth the wait. If "hot" is a warning light for you, keep some milk handy (other beverages can just intensify the heat, especially beer). Enjoy!

Ingredients Nutrition


  1. Fry bacon in a heavy pot till crisp and the fat is rendered.
  2. Remove and reserve bacon.
  3. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes.
  4. Simmer for two hours.
  5. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
  6. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.
  7. Serves 8 generously.
  8. Joe & Shirley Stewart's Championship Chili.

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