The Chiliest Chili

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I use to sell this chili at an outdoor market. I served it in bread bowls. It was a hit. The recipe is from a great cookbook called "Beat This" by Ann Hodgmann.

Ingredients Nutrition


  1. In a large pot, over medium high heat, heat the oil. Add the onions and cook until softened but not brown. Add the bell pepper, jalapeños and garlic and cook until the peppers are slightly softened. Do not let the garlic brown.
  2. Stir in the seasonings and herbs and cook for a minute or so longer.
  3. In a large skillet, over medium high heat, cook the pork and sausage, breaking up the sausage with your spoon as you stir. Cook until the sausage is well browned, the pork has a few crispy bits and there is no pink meat to be seen.
  4. Drain the skillet well. With a slotted spoon, add the meats to the onion pot.
  5. Over medium high heat, stir in the cooked beans, tomatoes, salsa, tequila, beer and tomato paste. Salt to taste. Turn the heat down to low and simmer chili uncovered, stirring frequently, for 1 hour. (if it gets too thick, you can add water from time to time.) Serve the chili very hot with its various accompaniments.
  6. Note: Soak the beans for 24 hours, drain them. Cook in water to cover until tender. Drain again. I usually buy a bag of mixed bean. They come with about 15 kinds of different beans.
Most Helpful

WOW! This is the best chili I think I have ever made. Loved it. Made half a recipe and still have enough to make Indian tacos. Will make this one all the time.

adopt a greyhound April 29, 2014

It was a little damp out last night. What a great night to make chili. This was fabulous. It was atad spicy, to us but that is the way my DW, and I like it.The only adjustments I made were to cut down the chili powder by a tablespoon, used a 1/2 cup of mild salsa instead. Very Very tasty, served with Andis Glazing Your Chicken With Jam and Balsamic - Longmeadow Farm#266613, and this made for a wonderful dinner last night. Made for Zaar tag.

weekend cooker November 08, 2008