Billy's Blue Ribbon Chili

This award-winning chili is great as is or served with any or all of the following: grated cheddar, sour cream, chopped scallions, crispy tortilla chips, and cornbread or corn muffins.


  • 3 tablespoons extra virgin olive oil

  • 2 large onions, diced
  • 5-7 cloves garlic, minced
  • 3-5 jalapeno peppers, chopped (more if you like it spicy)
  • 1 red pepper, diced
  • 1 green pepper, diced
  • ¼ pound ground beef
  • ¼ pound ground pork
  •  ¼ pound ground turkey

  • ¼ pound ground chicken
  •  ¼ pound ground veal

  •  3 tablespoons cumin
  • 3 tablespoons chili powder
  • 2 tablespoons cayenne pepper
  •  2 tablespoons onion powder
  • ½ 7-ounce can smoked chipotle peppers, pureed
  •  Salt and pepper to taste
  • 1 ½ cups chicken stock
  • 1 28-ounce can diced tomatoes
  • 2 beef marrow bones
  • ½ cup honey
  •  2 15-ounce cans of kidney beans
  • Small bunch fresh cilantro, chopped



    1. In a large saucepan, heat the olive oil over medium heat. Sauté the onions for 2-3 minutes to soften. Add the garlic and jalapenos and sauté briefly. Stir in the red and green peppers, being careful not to burn the garlic.In a large pitcher, mix the pineapple, orange, and lime juices. Add the rum and set aside. 
    2.  Push ingredients to one side and add the ground beef. Add more olive oil if needed. When the beef is browned, push it aside and add the pork. Continue to brown the meats, adding the turkey, chicken, and veal. Add only small amounts of meat at a time while adjusting the heat and stirring. This will brown the meat instead of steaming it.

    3. When all the meat is browned and blended, add the cumin, chili powder, cayenne, and onion powder. Stir in the pureed chipotle. Add salt and pepper to taste.
    4. Add the chicken stock, diced tomatoes, and marrow bones. Stir to heat through. When it starts to bubble, lower the heat and simmer slowly for at least an hour, stirring from time to time to keep from burning. The longer and slower the chili cooks, the better it will be.

    5.  Add the kidney beans during the last 10 minutes of cooking. Garnish with the chopped fresh cilantro.


      *Serves 4-6 

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