Curt's Super Bowl Chili 2014

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“Recipe for massive quantity of spicy chili. This is the 2014 recipe, rated as the hottest we've had at our annual Super Bowl Party yet.”
5hrs 30mins
1 giant pot of chili

Ingredients Nutrition


  1. Fry one pound of bacon in each of two skillets or pots. Have a 3rd pot ready. One of them should be "the big pot" (I use a lobster pot, with lid).
  2. Remove the bacon, and pour about 1/3 of the grease from each of the two skillets into the third.
  3. In each of the three skillets, brown three pounds of the ground meats (beef in two of them, turkey in the third). The garlic cloves should be mixed in while the ground beef is cooking.
  4. While meats are browning is a good time to begin measuring the dry ingredients into a bowl or two. Mix the dry ingredients together.
  5. As the meats finish browning, add the smaller pots into the bigger pot. It doesn't hurt to begin mixing in some of the dry ingredients and the chopped peppers into the big pot as you add meats, as this will help to disperse the ingredients in the big pot.
  6. Also consider adding SOME of the tomatoes and paste in between layers. Save the beer for last, however.
  7. After one of the pots is "done", begin browning the stew beef, and add to the big pot when done.
  8. When you have another pot done, begin sauteeing the onions.
  9. Add sauteed onions, and then at least two of the beers (you may find your pot is full at this point, and if you need to split things up, make sure you have mixed the ingredients well prior to dividing). Add the third beer up to an hour after cooking has begun to replace some of the cook off.
  10. Cook on low for up to 5 hours, stirring occasionally, to prevent stuff from getting stuck to the bottom.
  11. Serve with whatever you like with chili (cheese, onions, sour cream).

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