Slapyamamma Chili

Patrick Johnson


Bring the heat with this chili recipe. Great recipe for those cool winter evenings.

I have entered this recipe in 5 competitions and won 4. The latest entry was assisted by my son. The pic is of him accepting the trophy.


★★★★★ 1 vote

10 Min
1 Hr
Stove Top


  • 12 oz
    tomato paste
  • 16 oz
    tomato sauce
  • 6 Tbsp
    garlic powder
  • 3 Tbsp
    onion powder
  • 2 Tbsp
    ground cumin
  • 2 Tbsp
    chili powder
  • 2 Tbsp
  • 2 Tbsp
    oregano, dried
  • 1/2 Tbsp
  • 1/2 Tbsp
    black pepper, freshly ground
  • 1 Tbsp
    chipotle powder
  • 1 tsp
    habenero chile powder
  • 1 medium
    yellow onion, chopped
  • 4
    red habeneros, deveined, deseeded and chopped
  • 6
    jalapenos, deveined, deseeded and chopped
  • 2
    new mexican chiles, deveined, deseeded and chopped
  • 1 lb
    chuck steak
  • 1 lb
    ground beef
  • 1 lb
    ground pork
  • 6 oz
    beer, not lite

How to Make Slapyamamma Chili


  1. Saute onion in a small amount of olive oil in a large pot until translucent.
  2. Simmer (until slightly reduced) tomato paste, tomato sauce, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos and New Mexican chiles.
  3. While simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper.
  4. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer. Cook for 30 minutes. Serve with grated cheese and chopped onions.

Printable Recipe Card

About Slapyamamma Chili

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Hashtags: #hot, #spicy

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