Olson Spicy Chunk Chili 

Prep time: 30 minutes  total cooking time: about 3 hours. This not the kind of chili you just throw in a crockpot—this has heart!

Ahh Chili. That spicy beautiful compliment to football and cool weather. Every chili has different personalities, and people have very different preferences on chili. Some people will come at you with a lynch mob if you put beans in your chili. Other people make it in a crock pot and let it cook all day. Some will want it with crackers, some with noodles. Basically the term “Chili” is so generic, you will certainly offend some one with your version. So who cares! Make it the way you like it. Modify my recipe to your liking. But this by far is my favorite and has managed to win some awards along the way. The only bad thing about this chili is that I always want it that day, but it is far better the next day and after, once the flavors mesh together!

Beverage Parings:

Beer parings:

Whatever favorite beer you used in the recipe will be superb. Stouts and porters are good, a malty lager would work. Stay away from IPA’s or anything too hoppy, as I think they offset the flavor profile of this chili.


Wine Parings:

I would reach for beer or milk, but if you must have wine, go with a malbec from argentina



Here’s the food ingredients you need:

         2 pounds ground beef (course ground if available)

         1 pound ground pork (course ground if available)

         2 large white onions, chopped

         2 14.5 oz cans diced tomatoes with juice

         2 15 oz cans tomato sauce

         1 12 oz can beer

         2 15 oz cans spicy chili beans (or mild if you like)

         1/4 cup Worcestershire sauce

         1 tablespoon chipotle chili powder

         3 tablespoons hot pepper sauce (e.g. Tabasco, or to taste)

         1/3 cup ANCHO chili powder

         2 tablespoons Cumin

         10 cranks of black pepper

         4 tablespoon garlic – about 6 cloves minced or pressed

         1 8oz can diced green chilis

         2 fresh jalapeno peppers, seeded and chopped

         2 fresh Habanero peppers, seeded and minced

         1 tablespoon red pepper flakes, or to taste (optional)

         ½ cup diced cilantro

         Cheese of your choice/sourcream/raw onion/crackers/noodles





  1. Crumble the ground beef and pork into a large soup pot over medium heat. Cook, stirring occasionally until evenly browned. Don’t feel the need to keep stabbing at it to make tiny pieces of meat, leave them in about nickel size chunks. Drain grease. Remove meat and set aside.

  2. Sautee the onions in that same pot. Use tablespoon EVOO, Butter, bacon fat, whatever you are comfortable using, just make sure you sweat them out til just transparent.

  3. Add the garlic, green chiles, habaneros, jalapenos about halfway through cooking step 2.

  4. Add all of the rest of the ingredients except for the beer/cilantro/cheese/noodles.

  5. Add one jar of mayonnaise. Just kidding.

  6. Bring to a rolling boil, add the beer and cover the pot, and simmer over low heat for 2 hours. Stir occasionally.

  7. After 2 hours, give a sample taste and see if it needs salt. I usually find it doesn’t, but add to your liking.

  8. Add Cilantro and turn off heat, and let cool, then refrigerate. It gets much better with time. Heat and serve.



  • There is nothing worse than greasy chili, so make sure you don’t use too much oil during the onion sautee and make sure the meat is browned.

  • Do not use the cilantro if you have that medical aversion to cilantro, obviously

  • Use whatever beer you like. I have tried stouts to pilsners. I have never used an IPA however, because I’m fearful the piney taste might be off putting in chili.

  • If you can’t find any of the exotic chili powders listed, substitute the usual chili powder you find in the spice aisle.

  • Don’t burn the garlic. I did this once and destroyed the whole batch

  • Habaneros. I love them, they can be quite hot, but their unique fruity flavor is fantastic. Try to use them, I realize they are not for everyone, sometimes I split the batch into 2 and add them only to one batch at the end.

  • I hate sour cream in my chili, but it will damper the heat if needed.

  • Cheese. Pretty much anything works. Fresh mozzarella to sharp cheddar.  I usually go with a mild cheddar.

  • This recipe can be altered to be as healthy as you want, just use ground turkey for meat and coconut oil for sautéing to cut down on fat and calories.

  • Use a big pot, like a soup stock pot. It make a bunch, about enough to fill a crockpot to warm and serve for a party. And trust me, it will be gone in 15 minutes flat, so put some aside for yourself.

  • If you are in texas, leave the beans out

  • The worst mistake I made with this chili was making a very tame version for a friend that didn’t like spicy food. I never heard the end of it from the other people that tried it.

  • I think Milk is the best drink to have with this.

  • It makes one hell of a dipping dish with tortilla chips.

  • A word on the hidden gem that is ANCHO CHILI POWDER. I use it in everything. I rarely can find it in grocery stores, but you can find it on the web here. It’s basically a smoked poblano pepper that has been dried and ground. It has a great raisin like taste, very mild, no heat, but has changed most of my recipes for the better. The best chefs in the world are using a ton of it, and probably not telling you. If you ever thank me for anything, it will be for introducing you to Ancho Chili Powder.



Tel: 847-338-0021

© 2018 by jim olson

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