I swore I would never share my Chili recipe. Never. I’ve been perfecting this recipe for years. Even won me some awards. In any case, here it is.
I am finally posting my Hot Rod’s Famous Chili recipe. This is THE recipe that really got me into food blogging as well as published my first cookbook. I made the first incarnation of this recipe well over 10 years ago. Through trial and error, and tons of feedback from family and friends, this is what I ended up with.
Over the years I even entered this recipe into a couple of local Chili Cook-offs competitions. I can proudly say that I have never ranked less than 3rd and have finished first several times.
Now I’m sure some of you are looking at the ingredients and thinking that this chili is too complicated to make but it really isn’t!
I realize that Chili is very subjective so while some of you may absolutely love this chili recipe, I am sure some of you may not care for it. That’s ok because I have a bunch of other of my chili recipes posted here.
According to the International Chili Society, there are several categories of Chili: Traditional Red Chili, Chili Verde, Homestyle Chili, and, believe it or not, Salsa. They stipulate that Homestyle Chili is the only category of chili that allows the use of “fillers” such as beans and pasta.
That being said, Chili Appreciation Society International, does not appear to categorize the chili, but adamantly forbids beans and other nonstandard ingredients, like macaroni, rice, and hominy.
A Quick Note about Handling Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to Insure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
Wear disposable gloves when handling Hot Peppers.
The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.
How do I make Hot Rod’s Famous Chili?
In a large pot, add onion, ground beef and sausage and cook until brown. Drain fat.
Add all vegetables to pot and stir. Add drained canned beans and canned tomatoes and stir.
Add spices, sugar, chocolate, mustard and better than bouillon and stir until well combined.
Add hot sauce to taste.
Add bacon and beer, stir and cover. Let simmer for a couple of hours stirring occasionally.
Hot Rod’s Famous Chili
- 2 lbs Beef, Cubed
- 1 lbs Italian Sausage , Spicy Hot
- 15 oz Chili Beans
- 15 oz Pinto Beans, Rinsed and Drained
- 15 oz Black Beans, Rinsed and Drained
- 15 oz Kidney Beans, Rinsed and Drained
- 30 oz Petite Diced Tomatoes
- 6 oz Tomato Paste
- 1 Large Yellow Onion, Diced
- 3 Celery Stalks, Diced
- 1 Green Bell Pepper, Diced
- 1 Red Bell Pepper, Diced
- 3 Jalapeño(s), Finely Diced
- 2 Cups Bacon, Cooked and Chopped
- 12 oz Beer, Red Lager
- 1/2 Cup Chili Powder
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Garlic, Minced
- 1 Tbsp Oregano
- 2 Tsp Cumin
- 1 Tsp Cayenne
- 1 Tsp Paprika
- 1 Tbsp Light Brown Sugar
- 3 Semi-Sweet Chocolate Squares
- 1 Tbsp Spicy Mustard
- 1 1/2 Tbsp Better Than Bouillon, Beef
- Hot Sauce, To Taste
how to make this recipe
- In a large pot, add onion, ground beef and sausage and cook until brown. Drain fat.
- Add all vegetables to pot and stir. Add drained canned beans and canned tomatoes and stir.
- Add spices, sugar, chocolate, mustard and better than bouillon and stir until well combined.
- Add hot sauce to taste.
- Add bacon and beer, stir and cover. Let simmer for a couple of hours stirring occasionally.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.