Killer Chili Recipe

This chili recipe is my go to on a rainy or blustery day. One of the great things about chili is that it you can really make it your own. This recipe is an amalgamation of a bunch of recipes Ive cooked over the years. I love the addition of unsweetened coco powder- which adds a depth of flavor. This makes a big batch and the leftovers freeze beautifully. I would also, like to note that although Chili has a reputation as a casual bar food there is no reason you cannot serve it for a swanky dinner party on your best china. Just add an assortment of toppings such as various cheeses, pickled veggies, sour cream and fresh herbs. I like to serve this with corn bread.


Killer Chili


3 lb Bottom Round Roast

3.5 lb ground 80% lean beef

1 can kidney beans

5 tablespoons chili powder

1 tablespoon cumin

2 tsp unsweetened coco powder

1 tablespoon corn meal

1 large yellow onion

1 can beer of your choice

3 cloves garlic

14 oz can diced tomatoes


  1. Cut roast up into 1 inch pieces (you can also, ask your butcher to do this for you) and season with salt and pepper.

  2. Dice Onions

  3. Crush and roughly chop 3 cloves garlic

  4. Open both kidney beans and tomatoes

Place a dutch oven or heavy large pot over high heat and add 2 tablespoons of oil of your choice.Add the beef to the pot and let cook for 7 minutes.Flip over and add the ground beef, onions, garlic and combine everything well. Break the ground beef up into small pieces with your spoon. Add the chili powder, cumin and coco powder as well as additional salt. Mix well and continue cooking until the ground beef is cooked through. Add the whole can of beans including liquid , tomatoes and can of beer combine well. Reduce heat to medium and let simmer for 1 1/2 hours uncovered. Checking periodically that it is not sticking to the bottom. After 1 1/2 hrs add the corn meal combine well and let cook for another 5 minutes. Turn off heat, cover & let rest for 30 minutes before serving.



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