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!

This entry was posted in Soups. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *