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Chili Recipe

This is by far the best chili I have ever had. This recipe for chili is great for football season and almost everyone is sure to enjoy it. As you can see from the ingredients, this chili can be a little expensive and time consuming but I can assure you, it’s worth it! I have tried a lot of different chili recipes that seemed a lot easier but none of them were as good as this. The ingredients blend perfectly for spicy and delicious chili.  This chili is also great re-heated if you want to make it ahead of time and serve it the next day. It makes quite a bit and will serve about 12 people. Other than the prep work, the stove does the rest. The longer you let it simmer, the better it will taste. If you are looking for a good chili recipe, make a batch of this for game day. Serve with corn chips and shredded cheddar cheese. Enjoy.


(Makes 12 Servings)

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Chili Recipe

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  • 2 pounds ground beef
  • 1 pound Italian sausage
  • 3 (15) ounce cans chili beans (drained)
  • 1 (15 ounces) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes (with juice)
  • 1 (6 ounces) can tomato paste
  • 1 large onion (chopped)
  • 3 stalks celery (chopped)
  • 2 green bell peppers (seeded and chopped)
  • 2 green chili peppers (seeded and chopped)
  • 1 tablespoon bacon bits
  • 4 beef bouillon cubes
  • ½ cup beer
  • ¼ cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic (minced)
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (or any hot sauce)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar



  1. In a large stock pot over medium-high heat add ground beef and Italian sausage. Break into small pieces with a spatula and cook until browned.
  2. Drain off any excess fat.
    Add spicy chili beans (with the sauce), chili beans, diced tomatoes and tomato paste.
  3. Next, add in onion, celery, green peppers, green chili peppers, bacon bits, beef bouillon cubes, and beer.
  4. Season the chili with chili powder, garlic, oregano, Worcestershire sauce, cumin, hot pepper sauce, basil, salt, pepper, cayenne pepper, paprika, and sugar. Mix well. Cover and simmer for 2 hours stirring occasionally.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Saturday 25th of December 2010

Merry Christmas Bobby! I made this for Christmas eve dinner tonight and put the chili on bread bowls along with a mixed green salad. Tomorrow is our big dinner so tonight I decided to do something nice but that wouldn't take the place of tomorrow. We loved it! Only thing I did different was use all beef, used bouillon powder, and I got a spicier pepper (got confused on all the different ones out there so I was stuck at the last minute). Thankfully, it turned out perfect. Best homemade chili I have ever had :D.


Sunday 24th of January 2010

I loved this chili. I've never had chili with sausage or with chips before and I really liked it.


Sunday 15th of November 2009

Bobby this chili is the best I've ever had. Actually, it was not that expensive for me, since from doing a lot of your recipes I had half of these ingredients on hand. My girlfriend loved it. I did, however use real bacon and stir fried the veggies in a small amount of the bacon grease. I'll have to make this fairly often, for $35 I can feed everyone here for 2-3 days. Wonderful. Please post pink lemonade.


Friday 13th of November 2009

This looks really good, im going to make it sometime.


Sunday 8th of November 2009

Why not real bacon instead of bacon bits?

I'd render real bacon down and add to the meat mixture in a second pot and use the bacon fat to sautee all those veggies up. Another "layer" of flavour instead of just brown the meat off and dump everything in.

I'd make sure I had chili grind on my beef, not regular store bought ground meat, any butcher will do this for you.

I'd also take all the dried spices and mix them with some apple cider vinegar until I had a tight paste and let that sit for a bit before I put it into the pot.

And lastly, I'd simmer this in an oven, not on the stovetop.

Cook, don't just assemble, right?