Award Winning Chili Recipe

Award Winning Chili Recipe

I made my first Chili on Sunday and it won 1st place in the 2012 4th Annual McEver Woods Chili Cook-Off. Yes, there were only 4 other entries but I’m still proud of my Chili.

For posterity, and because some friends of mine asked; here is the award winning chili recipe. But first, a little background. Since I hate the beans in most chili, I decided to make a no beans chili. I didn’t find out until the next day that “real chili” (especially Texas Chili) has no beans in it (this was from Sheldon Cooper on the Big Bang Theory so I knew it had to be true (since he’s a know-it-all and never wrong…and yes, he’s my hero)).

Since I’ve never made Chili before, I needed to do some research as to what one should put in Chili, so I headed off to the Internet and Googled “Chili No Beans” for starters. Quickly I realized that every Chili was different and you could put just about anything in it that you wanted to. I knew I wanted my chili to taste a little bit like my favorite Thai dish, Orange Chili Chicken; but I knew that it was going to be meat-based and wasn’t sure the Orange would go well with that. I found one recipe with beer in it and another one mentioned Tequila I think, so I knew since booze was allowed as an ingredient, I would put some in.

In short, I decided on a 3-meat chili and either Mango or Orange would be part of it (and I knew I’d be using multi-colored peppers). So, off I went to Publixs to get the ingredients.

Cassavaugh’s Crazy 3-Meat Chili Recipe

  1. 1 lb hamburger
  2. 1 lb lean stew beef (cut into even smaller cubes)
  3. 4 Hot Dogs (Armour – Angus)
  4. 1 jar Barilla Napoletana – Roasted Garlic pasta sauce
  5. 1 small (14.5 oz) can of Hunts Diced Tomatoes
  6. 1 smaller (10 oz) can of Rotel Diced Tomatoes and Green Chilies
  7. 3 peppers – Green, Orange, Yellow
  8. 1 small yellow/white onion
  9. 1 jar of Del Monte Mangoes (for the Juice only)
  10. 3-5 shots of Vodka
  11. Garlic Salt (liberally added while lightly browning the meats)
  12. Chili Powder (2-4 teaspoons (oh heck, just go for it))


  1. Lightly Brown each meat separately, adding lots of Garlic Salt in the mix. (The Hot Dogs should be minced into tiny cubes – approximately 48 pieces per hot dog.)
  2. Use mostly the middle section of each pepper, cut into strips.
  3. Dice onion
  4. Add onion, peppers and the 2 cans of tomotoes to the pasta sauce and simmer.
  5. Add Mango juice to cut the bite.
  6. Add the Vodka to add some kick.
  7. Add Chili Powder until you’re happy with the sauce.
  8. Add Sauce and Meat to the pressure cooker and stir until well mixed.
  9. Pressure cook on medium (for 15 minutes beyond the pop-up point).
  10. Turn off heat and let it sit for 1 to 2 hours.

Done – Serves between 8-12 people. I like mine on an open hamburger bun.

If anyone tries it out…please let me know how it came out.

–Chef Joe





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