Tommy's World Class Chili

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tommy c

Meat Mopper
Original poster
OTBS Member
Jun 23, 2006
9-10 #sirlion steak (yes sirloin me
3# thick cut bacon
3# pork sausage
3 large vadalia onions
6 green onions stalks included
6 green bell peppers
3 red bell peppers
1 yellow bell pepper
15 garlic cloves crushed
12 stalks celery diced
3/4 cup oil
6-8 jalapeno peppers or variety of your choice

6# tomato sauce
6# stewed tomato
3-5 packs of chili seasoning-I prefer caroll shelby's
1-2 boxes of fresh mushrooms- sliced
15 Tbls chili powder
6 tsp crushed cumin
3 tsp tabasco
2 tsp worcestershire
2 tsp cayenne pepper
2 tsp oregano
2 cups beef stock

Marinade the steak in worcestershire for about an hour and throw on the grill till medium rare.
Cut bacon to 1 inch and fry till ALMOST crisp. Drain and keep the grease.
Fry pork sausage and drain grease.
Dice vadalia,green onion,and all peppers. Slice mushrooms, and mash garlic. Dice celery. Saute these items in the oil in batches so you get good caramelization. (if you do too much at once, it stews)
Cut the steak into chunks and combine all meats, all veggies, all tomatoes and sauce into pot. ( throw all of that bacon grease in there too!
wink.gif me PORK FAT RULES)
Add all spices,beef stock, worcestershire and cover over medium heat for about3 hrs stirring frequently.
I then like to turn it off to cool and refridgerate overnite and reheat the next day! Always better the next day

Now if you like beans... go ahead and throw as much as you like!

Thats it....chow down :D If ya have questions, I'm here for ya!

Makes 3 Gallons
  • Like
Reactions: Bandit Byrne
This recipe looks fascinating! I will give it a whirl in October sometime when I have offered a pot of chili to my workmates!
I won Grand Champion with this recipe :shock: As I posted yesterday I've been reluctent to release it before today :roll: But because I've gained alot of knowledge from everyone here at the best damn forum on the web..........I'm givin' it to all
ENJOY!!!!!!! and let me know what ya think. I do request 50% of all winnings in competitions though :lol: :lol: just kiddin'
  • Like
Reactions: Bandit Byrne
My hat's off to you Tommy. :D

We'll have to give your chili a try when it cools off around here. I can't wait.
Ah, my kind of chili-NO BEANS!!! I can see this one cooking at the next football tailgate party!!
Cheech, That's a tough question. It makes quite a bit.....but it don't last long
I wish I could give ya a better answer, but, I'd be lyin' :oops:
Roughly 3 gallons
Tommy C,
I have one wonderful chili recipe in my file ... that is Fl. Jeff's Chili Verdi. After reading this recipe, I have also copied it into my file (that's the keeper file). I'm going to give it a try as soon as I can but judging from just reading it, I'm sure it's going to be a keeper. Thanks for sharing it.
I was wondering if anyone was going to try this :oops: I think this is going to be very popular, once more people try it
I have my own chili recipe that I make, couldn't tell you the exact measurements of what goes in it, but definitely is always better with chunked meat. I just use chuck (beef cubes). I never thought of bacon in chili!!! I'm definitely going to try this recipe, maybe cookin up a batch Saturday for Superbowl!! We use beans up here, but I've been cutting back on the amount, maybe two small cans for asthetic reasons. Don't want to upset the natives.
OK..I'm confused.. Every Chili Cook-Off I have been in was real picky about "green" things in the turn-in container. We also got dinged if fat could be seen floating on top or tasted when eating it (bacon). You won Grand Champion with green things and by putting the pork fat back in?

Now, I've never won Grand Champion, so maybe I'm missing something and should try adding more of your recipe to my chili...
texas world chili(or any other)cookoff rules state.
no beans
no vegetables
(tomatoes & chiles are fruits so they qualify as legal-as does garlic & onion).
just stating some rules not gouging someone's recipe or starting something. but here's the benchmark for chili in a cookoff setting.

There is only one kind of chili recognized by CASI: Texas red. No fillers are allowed, or as the rules state: "NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted." (In Texas putting beans in chili has replaced horse thievery as the number one hanging offense.)
Gyspy -
I did try it a few times. I think it's on my website under the Hall of Fame page. I use my leftover pulled pork or brisket and it's quite good. I do like beans though any kind of beans! I think the last time I threw in pintos.
i love brisket in mine & (being from texas hate to admit this)sometimes add pintos for the inlaws. i was just posting that for anyone wanting to enter a CASI cookoff. kinda like throwing a tomato wedge in yer kcbs presentation plate...just general info- but i thought the hanging offense part was hilarious. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads