White onions                                   3ea

Green Peppers                                 2ea       

Ground Beef                                    5lbs

Tomato Sauce                                  12C

Diced Tomato, Fire Roasted         48oz

Beef Base                                          1Tbl

Chili Powder                                     4Tbl

Cumin                                                 1Tbl

Paprika                                              1Tbl

Basil, Dried                                        1Tea

Oregano, Dried                                1Tea

Allspice                                              ½ Tea

Water                                                 4C

Smoked Brisket, chopped             2Lbs

Steak, Grilled & Chopped              2Lbs

Cocoa Powder                                  2tea

Mixed Chili Beans                           36oz

Coffee                                                4oz


  • Dice the onions and green peppers and sauté in in large oven proof stock pot
  • Onions the onions have begun to Carmelize, add in the ground beef.
  • Use a whisk to help break up the ground beef into small pieces.
  • Once beef is cooked through, add in the tomato sauce, diced tomatoes, beef base, chili powder, cumin, paprika, basil, oregano, allspice and water. Let this come to a simer. (Do not drain grease)
  • Once it comes to a simmer, place in a 300 Degrees oven for 1 hour. (Alternatively you could just let it simmer in on stove top but it is more evenly heated in the oven and the top of the chili gets a nice caramelization to it)
  • Remove from oven and add in your brisket, steak, Cocoa Powder, beans and coffee.
  • You can use any kind of steak you have. The steak and brisket aren’t needed but do provide the chili with a more hearty texture.
  • Place back in the oven and let it cook for another 30 minutes.
  • Remove from oven and it is ready to go but remember chili is always better the next day. Allow it to chill overnight give the chili an even better texture and flavor profile. If you have the time, always make your chili a day ahead of time!