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“This recipe took Second Place place at the 2010 East Side Club Chili Cook Off. I used about 75% of the ingredients from the Madison Northside Farmers Market. Tomatoes and peppers were frozen. Garlic was pickled and CC Anus steak Trim was from long time vendor of the market on Sundays. I was not able to cook in the 2011 Cook Off but did cook in the Fall ESC 1st. annual Rib Cook Off. Ooops, not my thing yet got 12th of 13 cookers. So back to the drawing boards as chef and into the CHILI!! This revised recipe will be the winning recipe in the 2012 East Side Club (ESC) Chili Cook Off. I have used most items from the Hilldale Farmers Market 2012 Winter Farmers Market: CC Angus steak trim, Bauman"s Natural Meats, Farmers John's Cheese, Tall Lady onions, Keene Organics garlic, and Lisa Lewis honey. Hoping to win one for my new venture-IAN's Farm Market Cafe on Wednewsday mornings at Hilldale Farmers Markets. I will try to do Omelots and Chili. Wishing me double luck in 2012.”
3hrs 20mins
2 3/4 gallons

Ingredients Nutrition


  1. Soak beans overnight.
  2. Brown meats with garlic in Crisco and drain liquids.
  3. Add: all other ingredients and only 1 bottle of Ale Asylum Sticky McDoogle dark beer and 1/3 of spices mixture. Reserve basil to last 1 hour of cooking.
  4. Bring to a boil, reduce heat to a 5 bubble simmer coverd for 45 minutes.
  5. Add: another 1/3 of spices mixture and 1 bottle of Sticky McDoogle beer, allow pot to return to 5 bubble simmer covered for 1 hour.
  6. Add remaining spices to taste and last bottle of beer. If, there is no beer left-YOU DRANK TOO MANY! Continue simmer uncovered stirrung often. for 1 hour.
  7. Taste test and adjust individual spice.

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