Too Sexy Chili

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“This recipe came in second (so close!) out of 30 entries at our big Seattle office chili cookoff extravaganza with professional chili judges. Personally, I think it should have been first, of course, since it's my recipe. ;) And because it tastes out of this world! Delicious!”

Ingredients Nutrition


  1. Cook the bacon until crisp in a two quart saucepan, then remove bacon and set aside to crumble when cool.
  2. Add the peanut oil to the bacon drippings and saute the hamburger, cubed Kielbasa, onion, garlic, green pepper, chili powders, and bay leaves until the meat is just browned and the onions are clear.
  3. Drain the fat and discard.
  4. Pour meat mixture into a big (12 quart) stockpot and add everything else (except whiskey), including the beans and crumbled bacon, to the pot and bring to a simmer.
  5. Cook for 1 1/2 hours or until the beans are tender.
  6. Fish out the bay leaves, then let sit in fridge overnight before reheating and serving.
  7. (Generally, I've reheated the chili in a crockpot for several hours before serving in the afternoon. Gives it more time to simmer down.) Add whiskey during the reheating, then in the last 30 minutes before serving, add in the cumin and stir well.

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