Sandi Sheppard


I try to improve my chili recipes each year, and this one did not disappoint! Everyone loves it and I don't know if I ever need to experiment with chili again! A crowd pleaser!

★★★★★ 2 votes
20 Min
2 Hr


1 Tbsp
virgin olive oil
1 1/2 lb
fresh ground brisket (about 20% fat content)
1 lb
premium ground pork
1 large
sweet yellow onion, chopped
1 large
anaheim pepper, chopped
1 large
red bell pepper, chopped
4 clove
garlic, minced
1 pt
imperial stout beer (i use left-handed brand)
2 Tbsp
worcestershire sauce
3 large
chipotle peppers in adobo sauce, remove seeds, mince
2 tsp
liquid smoke
2 c
beef stock
10 oz
can diced tomato with green chilies and chili fixin' seasoning
28 oz
can fire roasted diced tomatoes
30 oz
organic canned tomato sauce
12 oz
can organic tomato paste
1 Tbsp
chili powder
1 Tbsp
chipotle chili powder
1 Tbsp
2 tsp
smoked paprika
1 Tbsp
oregano, dried
2 tsp
ground coriander
1/4 tsp
allspice, ground
1 tsp
kosher salt
1/2 tsp
freshly ground pepper
15 oz
can black beans, rinsed and drained
15 oz
can red kidney beans, rinsed and drained
2 c
shredded triple cheddar cheese
1/2 c
chopped cilantro


1In a 6 quart stock pot, heat oil on medium-high and add the brisket and pork. Brown, stirring to crumble into small pieces as it cooks.
2Add in onion, peppers and garlic and cook another 5 minutes. Add beer and deglaze pot, stirring for a minute, then add worcestershire, chipotle chilies, liquid smoke, beef stock, fire roasted diced tomatoes, tomato sauce and tomato paste and mix well, then add chili powder, chipotle chili, cumin, paprika, oregano, coriander, allspice, salt, pepper, beans and let simmer for 2 hours minimum.
3Garnish each serving with shredded cheese and cilantro on top of each bowl. Serve with saltine crackers, or crackers of choice.

About this Recipe

Course/Dish: Soups, Beef, Pork, Chili
Hashtags: #spicy, #Tailgating, #main