Rating: 4.5 stars
117 Ratings
  • 5 star values: 86
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1

This is my personal recipe, and it has won over 12 chili cook-offs, and I figured I'd share. It is a medium steak and bean chili. If I had to compare it, it would be similar to Steak N' Shake's chili, but better! It's rather involved, but trust me. Worth every minute! Try it. You will not be disappointed!

Recipe Summary

prep:
30 mins
cook:
1 hr 50 mins
total:
2 hrs 20 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.

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  • Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.

  • Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

Cook's Notes

Placing steaks in freezer for about 15 minutes will stiffen them up and make them easier to cut.

To get bacon grease, cook about 4 slices of bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices (save cooked bacon for another use). Retain about 1/4 cup of bacon grease; discard the rest, if any.

Use regular cola, not diet or caffeine-free.

You can serve immediately, but for best results, transfer into the insert of a slow cooker, and chill for at least 8 hours to overnight. (you can keep the chili refrigerated up to 48 hours if need be). When ready to serve, heat in covered slow cooker on High for about 3 hours; then set to Low for serving.

Nutrition Facts

305 calories; protein 31.6g; carbohydrates 20.2g; fat 10.8g; cholesterol 68.8mg; sodium 709.9mg. Full Nutrition
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