Ward’s Hot House Chili

"The recipe came together after several years of playing around with work and neighborhood competitions and at one time had a very long name that related to the an evil entity being in your mouth. Some people to offense to that so we streamlined the name, but usually after they eat it they get the gist. It has some kick, but also great flavor that fans of chili seem to like."

Prep Time


Cook Time

3 hours

Paired With

Main Protein



Lean ground beef 85/15 2 lbs, 1 lb, 2 medium, 1 medium, chopped, 8 cloves, crushed, 2 14.5 oz cans, 1 15 oz can, 20 slices, chopped, 1/4 cup, 1 teaspoon, 1 teaspoon, 1 1/2 tablespoon, 1 teaspoon, 2 teaspoons, 1 15 oz can, drained and rinsed, 1 15 oz can, drained and rinsed, 1, 4 cups +/-
Ground pork
Onions, chopped
Red bell pepper
Chopped tomatoes
Tomato sauce
Pickled jalapeno
Chili Powder
Ground cayenne pepper
Ground chipotle pepper
Black pepper
Ground cumin
Kidney Beans
Black beans
Bay Leaf


  1. Brown ground beef and pork with next three ingredients (onion, red bell pepper, garlic) in a dutch oven. Do not drain.
  2. Add the remaining ingredients, stirring to combine. Simmer, covered, a minimum of 3 hours stirring ocassionally.

 Serve in bowls. Garnish with your favorite toppings, such as the cheese of your choice, guacamole,  fresh jalapeno, fresh cilantro, avocado creama, or onions. Enjoy