Packer Game Day Chili-HOT like Arron Rodgers


1-LB Ground Beef

1-LB Hot Pork Sausage

1-Large Onion, diced

1-Large Green or Red Pepper, diced

3-Stalks Celery, diced

1-Seranno Pepper, diced with seeds and membrane (great heat)

2-14 oz. Cans Hot Chili Beans

2-14.5 oz. Cans of Diced Tomatoes

7-TBS Regular Chili Powder from “The Spice House”

4-TBS Hot Chili Powder from “The Spice House”

1-TBS Black Pepper

1-46 oz.  Tomato Juice

1-Shot of Tequila


Brown and drain the ground beef and hot pork sausage.

Add onion, peppers and celery. Sauté for 5 minutes until soft.

Add chili beans, canned tomatoes, chili powders, black pepper, tomato juice and tequila. Cover and slow simmer for at least 1 hour. Add salt to taste. Skim off any residue off the top (light red foam that rises to the top of the pot). Serve with your favorite toppings: cheese, sour cream or noodles.

I usually slow simmer my chili for up to 3 hours so all the flavors have time to blend. You can also substitute diced beef or venison roast for the ground beef and pork sausage (I use venison when I am a chili competition).

I have won 2 chili contests with this recipe and always place in the top 3.

Please check out The Spice House link listed above for all your fresh and fabulous spices!

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