The Chiliest Chili

Prep Time
Cook Time
1h 30m
Ready In

"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."

Original recipe yields 7 servings


  • Serving Size: 1 (804 g)
  • Calories 1053.7
  • Total Fat - 71.8 g
  • Saturated Fat - 26.6 g
  • Cholesterol - 190.2 mg
  • Sodium - 2934.5 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 9.2 g
  • Sugars - 14.5 g
  • Protein - 63.4 g
  • Calcium - 470.4 mg
  • Iron - 6.8 mg
  • Vitamin C - 142.8 mg
  • Thiamin - 0.6 mg

Step 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.

Step 2

Stir in the seasonings and herbs and cook for a minute or so longer.

Step 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.

Step 4

Drain the skillet well. With a slotted spoon, add the meats to the onion pot.

Step 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.

Step 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.

Tips & Variations

No special items needed.


I made this using mild salsa and omitted the jalapeno peppers because one person I was serving this too was a wee one so wanted a mild chili. It was deeeeeeelish and the toddler loved it also :)

review by:
(19 Jun 2017)