Chris' Chili

40 Reviews

Prep: 30 min
Cook: 1 hr 50 min
Ready In: 2 hr 20 min

“This is my personal recipe, and it has won over 12 chili cook-offs, and I figured I'd share. It is a medium steak and bean chili. If I had to compare it, it would be similar to Steak N' Shake's chili, but better! It's rather involved, but trust me. Worth every minute! Try it. You will not be disappointed! ” - by ChrisG

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Metric US

Original recipe yields 14 servings

Directions

Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

Nutrition

Amount Per Serving (14 total)

Calories
305 cal
15%

Fat
10.8 g
17%

Carbs
20.2 g
7%

Based on a 2,000 calorie diet

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Reviews (40)

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Teresa Mason

Mar. 25, 2011

"Add another first place chili cookoff win!! I followed this recipe exactly and just won first place in a chili cookoff!! Will definitely be making this again. My DH and son went wild for it. It is ..." See moresomewhat laborious with the steak (which gave me the full on attention of both dogs) but it is well worth the effort!"

joelleinva1968

Feb. 28, 2011

"I just finished making this chili and holy cow its fabulous. I can't wait to taste it once its had a chance to sit in the fridge and all the flavors have had a chance meld together. I will definitel..." See morey make this again and spice it up a little more. At first taste its not what I consider spicy, but there is a touch of heat at the end. I may update this once I've had a chance to taste the final product."

Nancy Kramer

Jun. 4, 2010

"Add a 2nd place trophy to the trophy rack, Chris! In stiff competition, this recipe hung in there for the red ribbon at USCG Training Center Yorktown's Annual Spring Fling Chili Cookoff. I made MINOR ..." See moresubstitutions. I used one can of black beans and two of the kidney beans. I also added minced garlic and about 2 tsps. of paprika, and a whole chopped dried ancho chili. The judges said it was close...I think I lost out to a bean-free (Texas) chili! Good recipe...will make again (and maybe win next year!)"

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