As I was doing a little fall cleaning, I found the chili recipe that I'd thought was lost forever. I remember entering this batch into a chili competition for the 3rd Annual Chili Cook-off almost 5 years ago! It took second place, but to be fair - the first place folks were very handsome television folks. And they had a pretty dang good chili, too.

A buddy of mine - who has since passed on - helped me craft this. It's been "tweaked" a few times but really, this is his creation. He was crazy about his peppers. R.I.P., Scott.

My family loves this recipe. It takes a little extra time to make but if you're looking to really "wow" your football party guests or to take your tailgating to the next level, go for it. Side note: We like our chili a little spicy. if you're looking to make the same, here you go: (serves 6 - 8)

Ingredients:
1 1/3 lbs ground beef
2 2/3 onions, diced
24 ounces of your favorite tomato sauce
1 1/3 green pepper, diced
2 – 3 roasted and diced poblano peppers* (see roasting instructions below)
1 1/3 tablespoons jalapeno, finely chopped
4 diced tomatoes. Add olive oil and Italian seasonings and set aside. I like the fresh tomato option but you can also add a couple cans of Mexican-style tomatoes (you can get creative with different varieties like Rotel which include garlic, a variety of peppers, onions, etc.)
2 2/3 tablespoons cumin
1 1/3 teaspoons salt
2/3 teaspoon cayenne pepper (season to taste – this tends to “heat it up” quickly)
2 2/3 tablespoons chili powder
2/3 teaspoon smoked paprika
1 (18 2/3 ounce) can kidney beans, drained and rinsed
1 (18 2/3 ounce) can black beans, drained and rinsed
1 1/3 cups water

Directions:
1. Cook ground meat with onions and peppers in dutch oven.
2. Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3. Add beans, cover and simmer 1-2 hours. (This is where you drink a few beers)
4. Serve with toppings. (sour cream, Fritos, green onions, shredded cheddar cheese, etc.)

Roasting Poblano Peppers (gloves recommended while handling peppers)
Line a baking sheet with aluminum foil.
Spray each poblano pepper with cooking spray or olive oil.
Place the peppers on baking sheet.
Broil for about 5-10 minutes per side or until the skins turn dark or begin to bubble or “blister”.
You want them crispy, not burnt. (I crack the oven door a little to watch them as it’s a delicate process)
Remove the peppers from the oven and place in the bowl to cool. Cover and set aside for 15-20 minutes.
Gently remove the skin of the pepper under cold water. Remove the top stem cap of pepper and gently remove any of the seeds.

Sign Up for Our Newsletter

Enter your email to receive the latest news, contests, concert announcements and more directly to your inbox!