Kick Ass Grey Cup of Chilli

Kick Ass Grey Cup Of Chilli Recipe

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Jo Ann McFarlane


In Canada, the CFL (Canadian Football League) has the Grey Cup at the end of November. (My US friend's Superbowl) Depending on the host city it can be played in a stadium without a dome subjecting the players and fans to the elements. We say it's all part of the game and proudly freeze our behinds off watching the game! Everyone has Grey Cup parties where Chilli is served at half time. Everyone says their recipe is the best and try to extract the cook's secrets after a few pints to improve on their own recipe. Sometimes I wonder what the real competition is the game or the chilli!


★★★★★ 1 vote

1 Hr
8 Hr


  • 3 lb
    lean ground beef
  • 2 1/2 can(s)
    diced tomatoes undrained
  • 1 large
    green pepper, diced
  • 1 large
    vidalia onion, diced
  • 3 c
    chopped celery
  • 2 can(s)
    red kidney beans, undrained
  • 2 Tbsp
    unsweetened cocoa
  • 1 c
    jalapeno peppers chopped
  • 1 tsp
    fresh ground black pepper
  • 1 Tbsp
  • 1 tsp
    cayenne pepper
  • 1 Tbsp
  • 3 clove
    garlic diced small
  • 4 Tbsp
    chilli powder
  • 2 can(s)
    sliced mushroom, drained (optional)
  • ·
    salt (to taste)
  • 4 c
    cheddar cheese, grated (for serving)
  • 1 pkg
    nachos, multi coloured (for serving)
  • 500 ml
    sour cream (for serving)
  • ·
    your favorite hot sauce

How to Make Kick Ass Grey Cup of Chilli


  1. Brown Ground Beef in Non Stick Frying Pan and drain off fat and put in Slow Cooker.
  2. In same frying pan saute onions in a little oil until soft. About 5 minutes. Add garlic and saute until fragrant. About 2 minutes. Add to Slow Cooker.
  3. Add all other ingredients to Slow Cooker except Sour Cream, Cheddar Cheese, Hot Sauce, and Nachos.
  4. Mix well and set to low for about 6 hours.
  5. Stir and adjust seasoning. This is a rather spicy chilli but if you like it really hot feel free to add more "hot" spices or hot sauce to suit your preference. Cook on low for another 2 hours to give spices a chance to blend in.
  6. Serve in a bowl or large cup with Cheddar Cheese and a dollop of Sour Cream in the middle. Place Nachos on plate around cup and serve.
  7. NOTE: This freezes extremely well. You can also make it the night before. Just make sure to refrigerate and give it an extra hour cooking time.
    I usually have a bag of buns precut and buttered for those that prefer.
    Although this recipe is spicy it is not "firehouse hot" more of a slow burn that will have you sniffling and tearing by the time the bowl is done.

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