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Posted by chris kennington on

This is my chili recipe.  I adapted it from Mike Mill's as he presented it in Peace, Love and Barbecue.  I have entered it many contests and it usually draws a call, with a 2nd place being the highest finish so far.  I never make it the same way twice, but this is how I did it last time.


  • 2 lbs. ground beef (or ground wagyu brisket!)1 cup chopped onion
  • 2 TBS Smokin' Guns Hot
  • 1 TBS Kosmos Cow Cover
  • 1 TBS Slabs Beef
  • 2 beef bouillon cubes
  • 1 garlic cube
  • 1.5 tsp cumin
  • 1/2 tsp cracked black pepper
  • 1-2 tsp sugar to taste
  • 12 oz. V8 juice
  • 25 oz. Budweiser Clamato Picante
  • 2 cans Rotel original
  • 1/4 cup pickle juice
  • 1 can kidney beans, rinsed
  • 3 cans Bush's hot chili beans
  • 2 TBS chopped jalapeno
  • 2 TBS Louisiana hot sauce
  • Fritos, cheddar cheese, and sour cream
  1. Cook ground beef and onion together.
  2. Add clamato, bouillon and garlic and reduce to desired consistency.
  3. Add spices, V8, pickle juice, Rotel, and beans, and cook to desired consistency.
  4. Add chopped jalapeno, hot sauce, sugar and salt to taste.
  5. Simmer covered at least 30 minutes.
  6. Serve with a dollop of sour cream (or cottage cheese!), cheddar cheese, and don't forget the Fritos - they'll blow your mind!

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