"Prize-Winning" Chili

adapted from pg 62 Texas on the Halfshell, 1980's $20,000 prize-winning chili, Bill & Becky Pfeiffer

Yield: 12 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 2.5 pound(s) small cubes beef chuck
  • 1 pound(s) small cubes pork
  • 2 cup(s) chopped onion
  • 4-6 clove(s) chopped garlic
  • 1 bottle(s) beer
  • 1 can(s) 8oz tomato sauce
  • 1 cup(s) beef broth
  • 3 tablespoon(s) chili powder
  • 2 tablespoon(s) cumin
  • 3-6 cube(s) low sodium beef bouillon
  • 2 teaspoon(s) oregano
  • 2 teaspoon(s) paprika
  • 2 teaspoon(s) brown sugar
  • 1 teaspoon(s) cocoa powder
  • 1.5 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) chipotle Tabasco
  • 0.5 teaspoon(s) ground chipotle
  • 0.5 teaspoon(s) ground ancho
  • 1 teaspoon(s) flour
  • 1 teaspoon(s) masa
  • 1 tablespoon(s) beef broth
  • 4-6 can(s) rinsed & drained beans (optional, red or black or combo)
  • 1/4 teaspoon(s) cinnamon (optional)


  1. In a large non-stick Dutch oven, brown the meat in small batches, avoid overcrowding, remove meat as it browns & set aside. Add onions and stir-fry til almost tender then add garlic. When onions are tender, add beer through ancho, stirring thoroughly to combine. Return meat to pan. Bring to boil; reduce heat, cover, simmer for two hours.

  2. If you want Texas-style chili, make a slurry of 1tsp flour, 1tsp masa, 1tbs beef broth. Stir into chili, cover, simmer for twenty minutes and you're done.

  3. If you want Yankee-style chili, don't use the slurry. Add 4-6 cans of rinsed and drained beans, cover, simmer for twenty or more minutes. Add cinnamon, stir thoroughly and you're done.

  4. Set out toppings: grated cheese, chopped onion. Serve with cornbread.
March 2014

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

"Prize-Winning" Chili Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy