Chili Con Bob (A Bowl Of Red)

Bowl of chili

    I’ve always associated baseball with hot dogs and basketball with popcorn. Most people I know associate football with tailgating, but to me it’s chili. During most football Sundays, I’ll cook up a pot, and all afternoon the aroma will waft up into the loft where we’re watching the game(s). NFL football and chili – a match made in heaven.

     I’ve refined my chili over the years, and it suits my taste to a tee. Every other recipe I have I’m quick to share with anyone who wants it; however, I’m a bit reluctant to go public with my chili recipe. It’s my personality in a bowl and reflects more of me than any other recipe I have, but I’ve decided it would be a disservice to keep it to myself, so I’m offering it to you. Have I held anything back? No. Does it include all of my secret ingredients? It does. Am I sharing all of my techniques to make a wonderful batch of chili? I am. I definitely consider this my contribution and service to mankind. 

     So here’s your chance to start your quest for the perfect bowl. If you like, you can begin with my recipe. Make a pot and then take a spoonful and hold it in your mouth.  You should be able to taste every ingredient you have added.  Great chili is like a great wine – it should have complexity. 

     There’s a good chance you may spend years refining your own recipe.  You may even end up with several different types, such as a white recipe, a vegetarian recipe, or one for a really hot fiery bowl of red.  Remember – the quest for the perfect chili is a journey. Enjoy the trip.

Chili Con Bob (A Bowl Of Red)

yields: 6 Servings prep time: 15 Minutes cook time: Simmer all afternoon
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1 3 cloves 1 2 1 lb. (chili grind) Salt and pepper 28 oz. 10 oz. 2 Tbsp 2 Tbsp 1 small can 1 Tbsp 1 Tbsp 1 tsp 1/2 tsp 1/2 tsp Bittersweet chocolate Honey Salt and pepper 14 1/2 oz.
Onion diced Garlic diced Bell pepper green Jalapeno peppers Meat (hamburger/pork mix) To taste Tomatoes organic diced fire-roasted Beef broth Tomato paste Beef demi-glace (secret ingredient) Chilis Worcestershire sauce Chili powder Cumin ground Red pepper ground Pepper black Grated but not too much. To taste To taste Kidney beans black or do 50:50 red/black
  • 1
    Onion diced
  • 3 cloves
    Garlic diced
  • 1
    Bell pepper green
  • 2
    Jalapeno peppers
  • 1 lb. (chili grind)
    Meat (hamburger/pork mix)
  • Salt and pepper
    To taste
  • 28 oz.
    Tomatoes organic diced fire-roasted
  • 10 oz.
    Beef broth
  • 2 Tbsp
    Tomato paste
  • 2 Tbsp
    Beef demi-glace (secret ingredient)
  • 1 small can
  • 1 Tbsp
    Worcestershire sauce
  • 1 Tbsp
    Chili powder
  • 1 tsp
    Cumin ground
  • 1/2 tsp
    Red pepper ground
  • 1/2 tsp
    Pepper black
  • Bittersweet chocolate
    Grated but not too much.
  • Honey
    To taste
  • Salt and pepper
    To taste
  • 14 1/2 oz.
    Kidney beans black or do 50:50 red/black


My secrets to a great bowl of chili: a chili grind of hamburger/pork mix , beef demi-glace (gives it a beefier flavor and darkens the color), bittersweet chocolate for a Mexican mole flavor, some honey to sweeten it, and the red/black kidney bean mix to give it a different taste and appearance.

Heat Index: 2 chili peppers out of 4, or 3 Rolaids out of 6.

At the end of the 3rd quarter of the second game, I spoon up my bowl of red and enjoy it in front of the big screen.

Time: Minimum of 4 hours Can take all day.

  1. Add the ground round to the *Dutch oven and brown (be sure it is cooked through) over medium heat. Salt and pepper to taste. DON’T STIR TOO MUCH or the meat will lose its integrity and end up in crumbles. Remove contents to a bowl.



  2. Add a bit of oil to the Dutch oven and sauté the onion, garlic, jalapenos and bell pepper. When finished, add the ground round back to the Dutch oven.

  3. Add the diced tomatoes, beef broth, tomato paste, beef demi-glace, canned chilis, Worcestershire, spices, chocolate, and honey. Turn heat to low and cook. The chili shouldn’t simmer for longer than 3-4 hours. Add water as needed during process.

  4. Add the kidney beans about an hour before serving.

  5. Serve it with chopped onions, sour cream, shredded cheddar cheese, extra spices, and extra chilis.

*Dutch ovenYou can use almost any pot to cook chili; however, it should have a heavy bottom for even cooking, and a large open surface for simmering. Never put a lid on your chili pot. It will inhibit the flavor and the texture development.

HINT: I like to make my chili in the morning. I will add all of the ingredients and cook it for one hour. Then I will remove it from the heat and place the Dutch oven in the refrigerator. About 3 hours before target time I will put it back on the stove over low heat and simmer it until you are ready to serve it.

Putting Out The Fire (Cool Downs)

     If you want to pair your chili with a glass of wine, a Zinfandel is a good choice. Margaritas are also great, but my personal favorite is beer, and I prefer Mexican beer. I like to drink it in a salt-rimmed mug or beer glass that’s been chilled. It presents itself nicely alongside a colorful bowl of chili.

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