WSIU InFocus Recipes
J. J.'s 2008 Championship Chili
1 1/2 lbs Ground chuck
(may substitute venison, turkey or ground meat of choice)
4 cans pinto beans (washed)
1 small can tomato paste
1 28oz can tomato sauce
1 can stewed tomatoes
(that contain onion, celery , green peppers)
2 cans diced tomato (garlic, onion)
2 small cans mushrooms (sliced)
2 small yellow onions (chopped)
4 Tbs chili powder
1 tsp cracked red pepper
2 tsp salt
1 tsp pepper
2 tsp cumin
2 tsp minced garlic
dash garlic powder
dash cilantro leaves (crushed coriander)
dash ground mustard
dash green pepper sauce
2 cups water
2 cubes beef bouillon


  1. Prepare beef stock - combine 2 cups water and 2 cubes bouillon, bring to boil until cubes dissolved. Set aside
  2. In skillet, over medium or high heat, add small amount of oil to sauté some of the onion with the crushed red pepper and some garlic.
  3. Add ground chuck, cook until brown, drain fat.
  4. In stockpot, add beans, a ladle of beef stock, the tomato products, onion, green pepper sauce, and mushrooms. Simmer.
  5. Add chili powder, black pepper, cumin, mustard powder, salt, garlic powder, and cilantro (coriander).
  6. Add meat when browned.
  7. At very end, add green pepper sauce. Simmer for about an hour.
  8. Garnish with sour cream, tomato, onion, and crackers.