Jack’s Chili

Jack’s Chili recipe is loaded with chunks of beef or game, ground beef and pork, and beans in a zesty, smoky, and spicy broth.

The Best Chili Recipe!

Over the years, my husband Jack has attended many chili cook-off contests – it’s one of his favorite foods. Today’s recipe incorporates ideas from some of the best of the winning recipes he’s tasted.

Jack’s Chili is a combination of meats (boneless chuck or sirloin, ground beef and ground pork), vegetables, lots of different seasonings and spices, and other ingredients such as beer, cocoa powder and brown sugar – all combined to give this chili a deep, rich, and deliciously-complex flavor. 

While some chili aficionados would argue against putting beans in their chili – including them in this recipe is optional. We like our chili with some added beans and included both black beans and kidney beans in the recipe.

Jack’s Chili recipe takes some time – both to marinate the beef ahead of time, as well as to cook – but the flavor in the end is totally worth it. You might even win a chili contest, like some of our readers! (By the way, if you are looking for a quick and easy chili to make instead, click here.)

Fun Fact

The most memorable of the winning chili recipes that Jack tasted had armadillo and snake meat in the chili!

Given that neither of those ingredients are very readily available to the average home cook, Jack uses beef and pork in his chili recipe.

Having said that, you can also swap in venison, bison – or armadillo and snake meat if you have access to it.

You can also adjust the heat level of this chili by adding more chili powder, cumin and diced hot fresh peppers. As written, this recipe is medium in heat – so feel free to adjust the spiciness up or down based on how you like your chili.

Serve Jack’s Chili with our delicious cornbread or our cheddar cheese drop biscuits, and top with shredded cheese, sour cream, or your own preferred topping.

• The flavors in this chili are fantastic: meaty, smoky, and spicy in a deep rich sauce.
• This chili is a great option for a game day crowd, a winter party, or entry into a chili cook-off!
• You can cook up a big batch of this chili and enjoy leftovers the next day. Or freeze some to enjoy at a later day.

• Beef – You’ll include chunks of boneless chuck or sirloin, as well as ground chuck or already-ground beef.
• Ground Pork
• For the Marinade – Tabasco sauce, red wine vinegar, liquid smoke (we used hickory flavor).
• Extra Virgin Olive Oil
• Yellow Onion
• Green Bell Pepper
• Jalapeno Peppers
• Garlic Cloves – Fresh, not jarred.
• Dark Beer or Ale
• Seasonings – Paprika (smoked if you have it), chili powder, cumin, onion powder, dried oregano, coriander, cayenne pepper, salt, freshly ground black pepper)
• Unsweetened Cocoa Powder
• Brown Sugar
• Tomatoes – We suggest using whole, peeled San Marzano tomatoes (Cento or Pastene brands) and also tomato paste.
• Beef Stock – Homemade or canned.
• Canned Beans (Optional if you prefer no beans in your chili) – We added red kidney beans and black beans.
• For Serving – Shredded cheddar cheese, sour cream, chopped scallions, and cornbread or cheddar biscuits.

1. Marinate the chunks of beef (at least four hours or overnight).
2. Drain and discard the marinade and pat the chunks of beef dry with paper towels.
3. Sear the beef in olive oil to brown on all sides. Set aside.
4. Brown the ground beef and pork. Set aside.
5. Saute the vegetables in olive oil, then add the browned meats back to the pot.
6. Deglaze the pot with beer.
7. Add seasonings and spices, brown sugar, canned tomatoes, and beef stock.
8. Simmer for ninety minutes (place a heat diffuser under the pot to prevent scorching), skimming off any excess fat that floats to the top.
9. Add beans and tomato paste, then simmer for an additional 45 minutes or until the chunks of beef are super tender.
10. Taste and adjust seasonings as needed.
11. Serve hot with shredded cheese, sour cream, and scallions on top and biscuits or cornbread on the side.

• Can I make Jack’s Chili ahead of time? Absolutely – in fact, we think it tastes even better once the flavors have a chance to meld together.
• How do I stove leftovers? Transfer to an airtight container and refrigerate for up to three days.
• How do I reheat leftovers? You can microwave individual portions to warm through, or pour the chili back into a pot and reheat on the stove – stirring frequently so the chili heats up evenly.
• Can I freeze this chili? Yes. We freeze individual servings in plastic zipper seal bags (squeeze as much air out as possible to avoid freezer burn) or a vacuum seal bag.

Jack’s Chili recipe originally appeared on A Family Feast in May 2013. We’ve updated the post and photos and made some very minor changes to the original recipe to make it even better!

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