Rating: 4.56 stars
118 Ratings
  • 5 star values: 87
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 2

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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Reviews (95)

Most helpful positive review

Rating: 5 stars
03/25/2011
Add another first place chili cookoff win!! I followed this recipe exactly and just won first place in a chili cookoff!! Will definitely be making this again. My DH and son went wild for it. It is somewhat laborious with the steak (which gave me the full on attention of both dogs) but it is well worth the effort! Read More
(45)

Most helpful critical review

Rating: 2 stars
10/13/2011
Too thick for our family. Read More
(3)
118 Ratings
  • 5 star values: 87
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
03/25/2011
Add another first place chili cookoff win!! I followed this recipe exactly and just won first place in a chili cookoff!! Will definitely be making this again. My DH and son went wild for it. It is somewhat laborious with the steak (which gave me the full on attention of both dogs) but it is well worth the effort! Read More
(45)
Rating: 5 stars
06/04/2010
Add a 2nd place trophy to the trophy rack Chris! In stiff competition this recipe hung in there for the red ribbon at USCG Training Center Yorktown's Annual Spring Fling Chili Cookoff. I made MINOR substitutions. I used one can of black beans and two of the kidney beans. I also added minced garlic and about 2 tsps. of paprika and a whole chopped dried ancho chili. The judges said it was close...I think I lost out to a bean-free (Texas) chili! Good recipe...will make again (and maybe win next year!) Read More
(22)
Rating: 5 stars
02/28/2011
I just finished making this chili and holy cow its fabulous. I can't wait to taste it once its had a chance to sit in the fridge and all the flavors have had a chance meld together. I will definitely make this again and spice it up a little more. At first taste its not what I consider spicy but there is a touch of heat at the end. I may update this once I've had a chance to taste the final product. Read More
(17)
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Rating: 4 stars
06/03/2010
Made this for my family. Meat came out really tender and it had a really good flavor. I used franks red hot instead of texas pete. The only thing I would suggest is adding a couple of Jalapeno peppers to it. I will definitly make it again. Read More
(15)
Rating: 5 stars
04/08/2011
Wow outstanding. Won 3rd place at a chili cook off. Added sriracha at the end because I wanted a little more heat. Also make sure to brown meat in small batches or otherwise you'll be boiling it in its own juices. Thanks for the recipe Chris! Read More
(14)
Rating: 5 stars
02/08/2011
My two teen age boys ate almost all of it immediately. I fixed it in the evening so I could reheat it the next day but there wasn't much to reheat. Each added it to their favorite meals list which is a high compliment. I will absolutely make this again and possibly enter local chili contests. Read More
(13)
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Rating: 5 stars
02/24/2011
Made your chili recipe with a few additions, I didn't have the onion soup mix but added a chopped onion, chopped celery and 5 chopped up garlic cloves. Used ground beef and I added a jar of medium spiced salsa and used 2 cans of mexican spiced tomatoes. I didn't have to add the tomato paste and used a package of dried red beans prepared by the package. I added about 1/2 a cup of the cocoa. Really turned out great and we had it at our usual Thursday night hot dog roast and chili. Everyone raved about the recipe. Thank you Chris. Read More
(12)
Rating: 5 stars
02/24/2011
Just won first place with this recipe!! Thanks for sharing it! Read More
(11)
Rating: 5 stars
01/26/2011
Made this for a football game and everybody loved it! Some said it was the best chili they've ever had! The meat isn't exactly cheap but it is worth the price. Isn't very hard to make just put the ingredients into a pot and stir it a little. Definitely refrigerate over night because the meat gets more tender and soaks up the flavor. Will make again! Read More
(10)
Rating: 2 stars
10/13/2011
Too thick for our family. Read More
(3)