Our Version of Ziggy Teal’s Famous Chili

"This is a remix of a friend's Chili recipe. It's a hearty meaty chili with just the right amount of heat. You can always kick it up with more habaneros or tequila, your choice. A Super Bowl mainstay with our Round Reuben loaf (a giant Reuben sandwich in baked into a loaf of rye bread)."

Prep Time

15 mins

Cook Time

3 hours

Paired With

Main Protein



Ground Chuck (I typically buy chuck roast and grind it myself) 2 ½ lbs, 1 lbs, 2 tbsp., 1, 1, 3 cloves, 1, 1, 1, 1, 1, 1, 2 cups, 2-15 oz can, 2-15 oz can, 1-28 oz can, 1-6 oz can, 1-15 oz can, 1-10 oz can, 3 tbsp., (to taste – typically about 2 good tsp.), (to taste – typically about 1 good tsp.), 3, 2 shots
Ground Sirloin (I typically buy sirloin steak and grind it myself)
neutral oil
medium sweet onion, medium diced and roasted
medium red onion, medium diced and roasted
garlic, roasted and minced
shallot, roasted and minced
green bell pepper, medium diced and roasted
red bell pepper, medium diced and roasted
yellow/orange bell pepper, medium diced and roasted
whole jalapeno peppers, roasted and minced
habanero pepper, roasted and minced
quality beef stock
light red kidney beans
dark red kidney beans
quality tomato sauce (Cento preferred)
quality tomato paste (Cento preferred)
quality diced tomatoes (Cento preferred)
Rotel with green chiles
quality chili powder
bay leaves
quality tequila


Makes 5 Quarts


In a large roasting pan lined with foil, add onions, garlic, shallot, red, green and yellow/orange peppers, jalapeno and habanero pepper. Drizzle oil over all and roast until the vegetables have color on them. Set aside.

Sauté and brown meats and drain if you like.

Into a large stockpot, add meats, stock tomato products, roasted vegetables and simmer on medium heat for 30 minutes.

Add chili powder, salt, pepper, beans, bay leaves and tequila.

Simmer on low for 2 hours, stirring gently every 15-20 minutes until beans split.

Top with freshly grated cheese, sour cream and scallions.