HOME > Chowhound > Home Cooking >


ISO Great Chili Recipe

  • e
  • 7

I have a pound of coarsely ground pork and two and a half pounds of hangar steak that I will cut up by hand. I've made my own chili many times but am looking for inspiration. Anyone with a great all meat recipe to share?

  1. Click to Upload a photo (10 MB limit)
  1. Have you tried the competition style all meat chili? The kind that uses little more than onion, garlic, cumin, Mexican oregano, chiles, and thickened with a bit of masa? What chiles do you have, ground, dried, or fresh?

    1 Reply
    1. re: paulj

      That's similar to what I usually make, although I've never tried using masa. I have polenta, stone ground grits, and corn meal. Will one of them work? I have small dried chili peppers, dried cayenne peppers, and dried ancho pods (which I've never used and need a tip on how to prepare them). I can run to the store to get jalapenos or common supermarket peppers.

    2. This is my hands down favorite chili recipe. I used masa instead of arrowroot and fresh jalapenas instead of the powder. Also, I just used a single brand of chili powder- Fiesta brand I think.

      Dago Reds Wop 'n Good Chili
      World Champion 2004
      Source: Kathy Hipskind
      Submitted By: www.chilicookoff.com

      Brown 4 lbs cubed tri-tip with 3 tsp salt and 1½ tsp white pepper. Place in stock pot and simmer on low heat for 3 hrs.
      2 Cans Chicken Broth
      1 Can Hunt's Tomato Sauce
      1 Small Can Spicey V-8 Juice
      1 tbs Onion Powder
      2 tsp Garlic Powder
      2 tbs Chili Powder (Gebhardt’s)
      @ 1 ½ hrs Add:
      2 tbs chili powder (Gebhardt’s
      )5 tsp cumin
      ¼ tsp msg
      1 tbs tabasco sauce
      @ 2 hrs Add:
      1 tsp New Mexico hot chili powder
      1 ½ tsp tabasco sauce
      ¼ tsp red jalapeno powder
      1 tbs chili powder (Gebhardt’s)
      Salt to taste
      @ 2 ½ hrs Add:
      5 tsp arrowroot (mix with water to form paste)
      1 tsp garlic powder
      1 tsp brown sugar
      ½ tsp red jalapeno powder
      ½ tsp cumin
      Salt to taste

      1. Glad to see that beans were omitted from the recipe. Gebhardt's, however, is overrated. It has no more flavor than mild paprika. Someone gave me a couple of bottles. I am trying to use them up, so I use the product for color only. One might as well get a good paprika instead. Gebhardt's may have been a good product when made by the original purveyor, but some other company now owns the name.

        1. Here are 3 websites that may be of help to you.




          I always make my chili with chunks of meat, never with ground meat. There are never any beans in my chili altho I like beans very much. Refried beans as a side dish are fine. I always have several sources of pungency (heat), many of which are grown in my small garden. The cultivars that I plant are Kung Pao hybrids, cayennes, serranos, Red Savinas (red habaneros) and chocolate habaneros.

          I cannot claim to have a recipe because I'm always experimenting. Beer is my source of liquid (chicken broth? yeah, right!).

          1. I just hosted my 1st Chili cook Off - I did a recent Chowhound topic to get ideas for sides. Mine won (both 1st and 2nd place). Here's what I think helped:

            I used a mexican amber beer as my liquid
            block of bittersweet chocolate (read in quite a few recipes)
            used both pork roast (cut small) and beef (both ground and cut small - think it was sirloin) (had a good 4lbs of meat), also added a link of cherizo sausage (cut up small - gave a little more heat)
            used bacon for a nice smokey flavor
            only 1 28oz can of crushed tomato
            used little thai peppers
            I like a little beans (only one can though - red kidney)

            I don't have a recipe per se, and I just open the cabinet/fridge and starting adding things that I think would work. I may have added a splash of bourbon, worshershire, liquid smoke - I salt and peppered the meat as I cooked it in batches with garlic and onions (with the hot mex. chili powder).

            1. A straightforward, no nonsense recipe that depends almost entirely on the quality of the chili powder used (and a bit on the beer and tomatoes as well) is the following:

              1 lb good beef, cut into 1" cubes and marinated with 2T olive oil and 1T good (Hatch) chili powder of the desired heat

              .5 lb pork (I use chorizo, but have used pork chops, shoulder meat, or, indeed, ground pork)

              1 onion, chopped
              4 cloves garlic, minced
              1 (further) T good chili powder
              1 t cumin powder
              1.5 t dried oregano leaves
              1 t salt
              .5 t pepper

              Brown beef in heavy pot; remove. Add 1 or 2 T oil and brown pork or chirozo; remove. Saute onions. Add garlic and saute briefly. Add spices and cook for a couple of minutes until very fragrant. Return beef and pork to the pot. Add:

              1 2lb can of tomatoes (I like the fire roasted ones)
              1 12-oz bottle of your beer of choice (stout is good)
              .5 small can of tomato paste

              Bring to a boil. Cover and turn down to lowest setting. Cook for 1.5 to 2 hours. At the end add:

              1 T wine vinegar.

              Depending on your taste or what you want to do with the finished chili you can add canned or home-cooked pinto beans. (I do this when I want to take it to work for lunch the following week.) Yum.