Chili Rick's

Chili Rick's


"Easy chili recipe for a large number of people."

Ingredients 3 h {{adjustedServings}} servings 508 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 2080 mg
  • 83%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
  2. In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
  3. In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
  4. In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
  5. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.
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Reviews 294

  1. 375 Ratings

Lauren Chao

I entered a chili cook-off and WON 1st place! I halved the chili powder (actually I used a generous 1/4 cup), and used about 18oz of Hunt's Hickory Brown Sugar BBQ sauce. As for the sausages, I used hot (spicy sausages) and removed the casing before cooking the ground sausage meat. I cooked it for a total of 4 hours and have had several people ask for the recipe within hours of winning. It was just the right spiciness, just the right sweetness (not too sweet) and turned out fabulous! Great recipe!


This chili took second place at a recent chili cook-off that had fairly stiff competition (7 other decent entries). Of course, what makes this particular recipe a “winner” is its novelty. Who doesn’t enjoy chocolate? So here are my tips for taking a prize with this recipe: (1) Give it a good name that includes the word chocolate. No offense to Rick, but call it something like “Chocolate Chili Cha Cha”. This also warns away anyone who may be allergic to the key ingredient. (2) Offer two toppings only: sour cream and shaved chocolate. (Let the competition keep that dull cheddar cheese.) (3) Add a few dashes (or more) of cayenne pepper to give it a little pep. (4) Cut back on the BBQ sauce as others suggested, but consider adding ¼ cup of brown sugar. But be careful: don’t make it too sweet. (5) Add more beans (as I did) if you feel the meat to bean ratio is too large. (6) Make it 36 to 48 hours prior to the competition to allow the flavors to meld. Also, many people commented that the chili reminded them of a mole (MOH-lay) – a traditional Mexican sauce served over chicken or turkey that incorporates chocolate but is not typically sweet. So, you may want to consider serving it with hot corn tortillas (instead of corn bread). The idea is to set your chili apart from the rest of the competition. Good luck…and may the best chili win. Yours. [One last note: I sliced the onions into thin rounds and sautéed them in a little of the bacon grease. Delicious.]


I entered this recipe in a Chili CookOff and won two prizes. One for "Best" chili and the other for "Spiciest" chili. I reccommend adding fresh jalepenos and a little garlic. I also would change the BBQ sauce to a brown sugar based BBQ 16-18 oz. bottle. Overall it was a favorite.