Prep 15 mins
Cook 2 hrs 30 mins
An unexpected, secret ingredient prize-winning chili from Denver Whisman via the Official Chili Cookbook
- 1 lb ground pork
- 1 1⁄2 lbs ground chuck
- 5 teaspoons salt
- 1 tablespoon ground black pepper
- 3 lbs beef stew meat, cut into chunks
- 4 red onions, chopped
- 7 green bell peppers, chopped
- 2 (28 ounce) cans whole tomatoes, undrained
- 2 1⁄4 ounces chili powder
- 2 ounces Tabasco sauce
- 1 teaspoon crushed red pepper flakes
- 6 ounces pure honey
- Brown the ground meats with the salt and pepper in a large stockpot, stirring well to mix and break up the meat.
- Add the stew meat, stirring occasionally for; cook for ten minutes.
- Add the onions and cook, uncovered, for 25 minutes.
- Add the peppers and cook for ten minutes.
- Add the tomatoes and cook for 20 minutes.
- Stir in the next three ingredients and cook for 30 minutes with the cover on; remove cover and continue cooking for an additional hour, stirring occasionally.
- Add the honey 15 minutes before serving.
I've made this excellent chili every year for Super Bowl since I first read the recipe in the Minneapolis Star Tribune following a Chili Cook-off in the Twin Cities around 1997. It caught my eye, because this chili has no kidney beans, as it should be. The secret ingredient finishes it off with a slightly mellowing effect. I provide tortilla chips, sour cream and grated cheddar cheese for optional toppings.
Hey, I'm Denver Whisman, this is my recipe. That this recipe is extant almost 40 years past it's inception is groovy. The secret ingredient came to me at a stop sign about 6am on a gray sept dawn on my way to a clincal rotation in pediatrics at charleston area medical center as i was in my last year of WVU School of Pharmacy. It came about 3 months after I was diagnosed with cancer and 4 weeks after I buried my father from cardiac compications of surgery. It's been 40 years and I'm still cancer free and My father still dead. Yet Honey Lingers. <br/><br/>cheers, super bowl.