Dave "The Cooker's" Chili


"This chili has great flavor with medium heat. It's best when made the day before, refrigerated overnight, and then reheated over medium heat until it begins to simmer again."
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2 h 45 m servings 296 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1180 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine beef and pork in a large skillet over medium-high heat; season with 1 pinch Mexican-style seasoning, salt, and black pepper. Cook and stir until meat is evenly browned, about 10 minutes. Drain excess grease.
  2. Heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes.
  3. Stir beef-pork mixture into onion mixture; add diced tomatoes with juice, beer, tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon Mexican-style seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves.
  4. Bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.


  • Cook's Notes:
  • Chuck roast or steaks can be substituted for the top sirloin.
  • After the chili has simmered for about an hour you can thicken with cornstarch mixed in cold water (2 tablespoons cornstarch in 1/4 cup water, or more if necessary).
  • You can use about 10 dried chili peppers, stemmed, seeded, boiled for 20 minutes, blended, and strained along with the chili powder if desired for richer chili flavor.
  • The Tajin seasoning is an important ingredient for this recipe, it can be found in many Mexican grocery stores.


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