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Jaxx's Chili #1 - Easily the best chili you'll ever put in your mouth!

Jaxx's Chili #1


  • 2 pounds of ground chuck
  • 1 pound of hot Italian sausage
  • 3 15 ounce cans red kidney beans, drained and rinsed
  • 2 15 ounce cans chili beans with sauce
  • 1 6 ounce can tomato paste
  • 2 28 ounce cans diced tomatoes with the juice
  • 1 large onion chopped
  • 3 stalks of celery chopped
  • 1 green bell pepper seeded and chopped
  • 1 red bell pepper seeded and chopped
  • 1 jalapeno, left whole
  • 2 jalapeƱos seeded and chopped
  • 4 slices of bacon fried to a crisp then chopped
  • 4 cubes beef bouillon
  • 1 bottle/can dark beer Guinness is awesome but I've used other kinds
  • 1/4 cup chili powder Gebhardt's is best if you can find it
  • 1 TBS Worcestershire sauce
  • 1 TBS minced garlic
  • 1 TBS dried oregano
  • 2 tsp ground cumin
  • 2 tsp hot pepper sauce
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp white sugar
  • 1 TBS chipotle pepper powder
  • 2 triangles Abuelita Mexican chocolate
  • 1 TBS white vinegar plus a little splash extra
  • 2 tsp of fish sauce


  1. Heat a large stockpot over medium-high heat.  Crumble the ground chuck and the sausage into the hot pan, cook until browned.  Drain off the excess grease.  I usually leave just a tad for flavor.

  2. Pour every other ingredient in the pot and simmer for at least 2 hours.  Stir occasionally.  

  3. After 2 hours, taste for flavor.  Add salt or pepper or chili powder to your liking.  As written, this should be spot on.  I've tweaked this thing to death.  

    The longer it simmers, the better it's gonna get.  When it's done, remove the whole jalapeno.  If you want more heat, squeeze the juices out of it into the pot or dice it up and throw it back in. 

    This is better as it sits too!  Better the next day and the next.   

    Serve with the works - Fritos, sour cream, pickled japs, cheddar cheese and diced red onions!  (only if you like that stuff)