"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hundred Dollar Chili Recipe

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This recipe for Hundred Dollar Chili, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ed Hanrahan, Jr.
Added: Friday, November 23, 2007


1/4 cup olive oil
2 large Spanish onions, chopped
3 to 4 fresh jalapeņo peppers, seeded and minced
1 yellow bell pepper, seeded and diced
1 green bell pepper, seeded and diced
5 cloves garlic, minced
1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon sweet paprika
1 tablespoon hot paprika
2 teaspoons ground cinnamon
1 teaspoon turmeric
1 teaspoon ground coriander seeds
1/2 teaspoon ground cardamom
3 tablespoons unsweetened cocoa powder
2 pounds ground beef
12 ounces hot Italian sausage, removed from casings and crumbled
12 ounces sweet Italian sausage, removed from casings and crumbled
1 can (35 ounces) tomatoes, undrained
1/2 cup golden tequila
One 12 ounce bottle of beer
1 cup pitted Greek olives
Salt to taste

1. Heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, for 10 minutes.
2. Stir in the jalapeņos, bell peppers, and garlic; cook, stirring occasionally, for 5 minutes. Add all the seasonings and the cocoa powder and cook, stirring occasionally, 5 minutes longer. Remove from heat.
3. Brown the beef and sausage in a skillet, crumbling the meat the back of a wooden spoon, over medium-high heat just until the meat is no longer pink. Add the meat to the onion mixture and return the pan to medium heat.
4. Stir in the tomatoes, tequila, beer, and olives. Season to taste with salt. Simmer the chili uncovered over low heat for about 1 hour.
5. Serve the chili in deep bowls, accompanied by bowls of sour cream, grated cheddar cheese, diced onions, tomatoes, and guacamole.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This chili was named with the help of my sister Maureen and her husband Bill. You'll discover the reason when you are at the grocery store check-out with all of the ingredients. If possible, snoop through your neighbors spice cupboard the day before making the chili, and borrow as needed.




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