Parker's Perfect Pigskin Chili

Parker's Perfect Pigskin Chili

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."
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Serving size has been adjusted!
Original recipe yields 24 servings

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  • Prep

  • Cook

  1. Brown the beef and braise, covered, on the range in beef stock, with 2 T of the garlic, and 1 oz of the whiskey for 3-4 hours, until tender.
  2. Saute onion, green pepper, and 2T garlic in stockpot until lightly browned. Add remaining ingredients (including the last shot of whiskey) and mix. Bring to a boil, then simmer, uncovered, on very low heat for 3-4 hours. Remove beef from the braising liquid and shred. Add the braising liquid and shredded beef to the tomato mixture. Simmer for another hour to blend the flavors.
  3. Add hot sauce, salt, and pepper to taste.
  4. Serve over rice, beans, or pasta.


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