“E.S.C. (East Side Club, Madison, Wi.) & E.C.P. (Evansville Community Partners, Evansville, Wi.) chili cook offs, cooked at contests in Late February and early March 2015. The line to yell at the Cook Offs is "Bakers Dozen Chili, 13 ears of corn and the 3 B's=BACON, BEER AND BRANDY, Wisconsin local iconic ingredients"! Also, 13 or 15 ingredients. Yipee, got the award for Most Unique @ E.C.P. 15th annual CookOff on March 7, 2015. On March 14, 2015 was served with ham & beans chili for 5+ gallons for 1st Northside Empty Bowls fund raiser for the FEED kitchen donation in Madison, Wi.”
READY IN:
3hrs 20mins
YIELD:
3 Gallons
UNITS:
US

Ingredients Nutrition

  • 1 gallon ham or 1 gallon Canadian bacon, ground
  • 3 lbs pork, ground
  • 1 12 gallons bell peppers, diced
  • 2 gallons frozen tomatoes, diced
  • 2 gallons tomato sauce
  • 1 quart bloody mary mix (100Mile Sauce)
  • 1 (12 ounce) bottle dark beer
  • 1 cup brandy
  • 1 gallon sweet corn (Hermsdorf Farm) or 13 ears corn (Hermsdorf Farm)
  • 1 cup hot sauce (100Mile-Bee-BQ)
  • 1 cup hot sauce (Mandy's Mood Foods)
  • 2 cups maple syrup (Hermsdorf Farm)

Directions

  1. Brown meats.
  2. Add all to stock pot except sweet corn, brandy and 1/2 of seasoning. Simmer at 9 bubble simmer for 2 1/2 hours. The chili should be cooked until there is a thick sauce and "glops" off the bottom.
  3. Add rest of ingredients within the last 30 minutes of total cook time.
  4. Garnish with chopped white onions, oyster crackers and mild cheddar cheese.

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