John's Chili Recipe -
John's Chili Recipe
  • READY IN ABOUT 6 hrs

John's Chili

Recipe by  

"Good chili from the great ol' state of TEXAS. Hope you enjoy this favorite of our family."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    5 hrs 20 mins

    5 hrs 45 mins


  1. Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
  2. Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2008

Friends said this was the best chili they had ever eaten. I did make some changes, I browned the meats together then drained and added other ingrediants. I added alot more cumin and chili powder. I didn't add the beer or tequila as that's just not something I have readily available in my cupboard but I think I will try to have on hand next time.

Most Helpful Critical Review
Jul 30, 2006

This needed work. As is; it's basically a tomato based soup. Very sweet. Had to triple (or more)the chili powder and cumin to get it to taste like "chili". I am from Texas and having a few Chili cook-offs under my belt, this is nothing like the chili's that are indicative of the region. I did like the beer in it and will probably work that into my favorite Chili recipe, but I won't make this one again.


13 Ratings

Aug 14, 2005

excellent chili. the great smells in the kitchen made everyone hungry. i added a little extreme-hot-sauce and it was a total success. i served with some rolls and some thinly grated chedder. i'm going to make this on more than one football weekend this fall/winter.

Nov 13, 2006

This was a good chili, but you definitely have to add more chili powder and cumin . . . I also added some tobasco and extra chilis - there was virtually no heat. Also, it probably only needs about 2 - 2.5 hours of simmering with the lid on . . . I simmered mine for 3 hours and it lost most of the juice. I can't imagine how dry it would be after 5 hours! Not bad though.

Aug 09, 2006

Very good recipe. I have a wonderful recipe already but wanted to try something new. Was a nice change of pace! I did alter a little thou... I added a decent amount of Franks Red Hot. Also added 1 Habenero 1 Red Chili in addition to the current pepper order. WIth the meats I also did seperatly. My sausage weight was around 2.5lbs and 2lbs of beef. sausage i removed the skin and pan fried then ran through the food processor for a more even texture. I boiled the beef and ran through the food processor as well. Only other thing was more chili pepper was needed in my opinion but the recipe is a good starting area :) like any recipe season to taste. Hope you all enjoy this recipe as well

Dec 26, 2006

This was OK...needs a bit more spunk though. The scandinavian eaters loved it though!

Feb 03, 2006

Fantastic, made this for the first time about a month ago. It went over so well It will be the center of attention for my super bowl party. I will go a little easy on the heat, If you like it real hot you can always add later. The only thing I did different was brown the meats in a seperate sauce pan drain off then add to veggies.

Jan 23, 2006

Amazing chili!! I used turkey sausage instead of pork and cut the serrranos down because I was serving this to kids as well as adults. Everyone including my fellow Texans thought it was superb. Will be making again soon.


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  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 8.6 g
  • 35%
  • Protein
  • 33.9 g
  • 68%
  • Sodium
  • 877 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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