"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chili that Rocks Recipe

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This recipe for Chili that Rocks, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mitchell Chester
Added: Monday, June 4, 2007


3 (or 4) - 15 oz. cans of any beans (kidney, garbanzo, navy, or mix and match); or, 1 ½-pounds dried beans hydrated well overnight (check for pebbles)
4-28 oz cans chopped tomatoes w/puree
2 bottles dark beer
3 lbs. Ground round
1 lb Spicy sausage (no casing)
A half-package or whole package of bacon
3 large diced onions (white onions work well)
1 bunch diced scallion
1 small head of minced garlic (fresh not jarred)
6 fresh jalapeno chilies seeded and minced
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons paprika
3 tablespoons chili powder
¼-cup dried oregano
A pinch (or many) of cayenne
Garnish recommendations (pick a few or many):
Diced avocado, shredded sharp cheddar, sour cream, lime wedges, cilantro, parsley, minced scallion, pepperocinis, tortilla chips.

Set a 6-quart or larger crock-pot on the counter. Add in the tomatoes and drained/rinsed beans and turn it on low.

Fry the bacon in a pan, drain, dice, and add to the crock-pot. Cook onion, scallion, and garlic in bacon fat until translucent, then add the chilies and cook until they too are soft. While the onion and pepper mixture is cooking, dry-heat the combined seasonings in a pan until fragrant stirring and being careful not to burn and add to the onion and pepper mixture, cook for a few minutes then add to the crock-pot. Cook the beef and sausage in the same pan, drain, and add to the crock-pot. Pour in the beer, stir well, adjust recipe to a third beer for the chef, let the chili cook for a few hours at least, and then eat. Repeat as necessary.

Number Of Servings:
Number Of Servings:
2-3 days worth
Preparation Time:
Preparation Time:
an hour or so
Personal Notes:
Personal Notes:
This can be done in a large stovetop pot instead of a crock-pot to have the meal completed in about an hour or two of cooking time at a simmer.
Adjust the ratios of ingredients or change some ingredients to suit your tastes.
In our house not everyone likes it fiery. What I do is take half of the chili and transfer to a second crock-pot to load it up with varieties of fresh hot peppers to make it really kickin’. One scotch bonnet or a couple serranos will render half of this recipe into a pure screaming, flaming, and sweating fiesta. Pretty hot the day after too…the ring of fire....




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