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Parker's Perfect Pigskin Chili

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Parker Whittle

This is the chili I make for Super Bowl (and many other occasions). I developed the recipe over about a five year period, and it is a huge hit with my friends. The 'secret' ingredients include Thai fish sauce, lime, and whiskey. This recipe takes a long time with multiple steps. You can braise and shred the beef and make the sauce on separate days, and it's definitely better the next day. Garnish with sweet onion, Cheddar cheese, sour cream, and salsa. Serve over rice, beans, or pasta.

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Nutrition

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  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Brown the beef roast in a large Dutch oven or pot over medium heat, about 5 minutes on each side. Cover beef with beef stock, 2 tablespoons garlic, and 1 fluid ounce Scotch whiskey; braise over low heat until beef is tender, 3 to 4 hours.
  2. Heat olive oil in a large pot over medium heat; cook and stir onion, green bell pepper, and 2 tablespoons garlic in the hot oil until lightly browned, 5 to 8 minutes. Add diced tomatoes, tomato sauce, beef suet, chili powder, cumin, oregano, basil, fish sauce, lime juice, 1 fluid ounce Scotch whiskey, and honey to onion mixture. Bring to a boil, reduce heat to low, and simmer for 3 to 4 hours.
  3. Remove beef from braising liquid and shred. Stir braising liquid and shredded beef into tomato mixture; simmer to blend flavors, about 1 more hour. Season with hot sauce, salt, and black pepper.
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