Boatbilly Chili

star pooley


Many years ago, my husband and I entered a chili cook-off in Southern CA with our best friends. Neither couples had ever entered a contest before, but were up for the challenge. We were avid boaters and had shared many wonderful vacations houseboating on Lake Mohave, NV. Thus, the name "Boatbillies" was born.

This chili is a bit expensive to make and time consuming, but I think it is worth it!

I love this chili with it's blend of meats with a hint of cinnamon. Served with a warm cornbread and you've got a meal! Chourico can be found online at or any Portuguese market.


★★★★★ 1 vote

45 Min
2 Hr


  • 2 Tbsp
    olive oil
  • 1 lb
    sirloin steak, cut into 1-inch cubes
  • 1 lb
    pork, cut into 1-inch cubes
  • 1/2 lb
    ground beef
  • 1 1/2 c
    chourico portuguese sausage, casing removed and cut into 1-inch pieces
  • 1 large
    yellow onion, chopped
  • 1/4 tsp
    chili powder (may add more as it cooks if needed)
  • 1 Tbsp
    fresh minced garlic
  • 2 tsp
  • 1 tsp
    dried basil
  • 2
    (14 1/2 oz.) cans beef broth
  • 2
    (14 1/2 oz.) cans whole tomatoes, drained
  • 1 c
    cilantro, chopped
  • 1 stick
  • 3
    bay leaves
  • 2
    green jalapenos, slit lengthwise and then in half, seeds removed
  • 2 Tbsp
    yellow cornmeal
  • ·
    salt & pepper

How to Make Boatbilly Chili


  1. Place olive oil in large stockpot over medium heat.
  2. Add sirloin and pork in batches and brown, removing to a bowl once browned.
  3. Once these are browned, add ground beef, chorizo, onions and garlic to the pot and brown.
  4. Return sirloin and pork to pot.
  5. Stir in rest of ingredients.
  6. Bring to boil; reduce heat and simmer for 2 hours.
  7. Discard cinnamon stick, bay leaves, and jalapenos before serving.
  8. Garnish with cheese, chopped onions, sour cream and/or crushed tortilla chips.

Printable Recipe Card

About Boatbilly Chili

Course/Dish: Chili

Show 3 Comments & Reviews

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