Greg's Chili

Mains | Slow Cooking | Beans, Beef, Pork, Vegetables

SERVES 8 to 10 - START TO FINISH: 2 hours, 30 minutes
Recipe Scoop Greg's Chili

Cooking Notes

Carroll Shelby's Original Texas Chili Kit is available at many supermarkets, but can also be mail-ordered from

Greg's Chili

2 tablespoons olive oil
2 pounds ground chuck
1 pound ground pork
4 tablespoons chili powder, or to taste
1 large onion, coarsely chopped
1 green pepper, seeded and chopped
2 garlic cloves, peeled and minced
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) diced tomatoes with green chilies
Water, as needed
1 can (12 oz.) beer
Carroll Shelby’s Original Texas Chili Kit (spices, salt, masa, cayenne pepper)*
4 cans (15.5 ounces each) red beans, (drain and reserve the juice)

Heat oil on medium heat in large pot. Add beef and pork and brown, sprinkling in 1 tablespoon of chili powder twice, several minutes apart, while occasionally stirring. Push browned meat to sides of the pot, add onion, green pepper and garlic. Cook until limp and sprinkle in 1 tablespoon more chili powder.

Add all of the tomatoes with their juices. Add enough water to reach the desired thickness. Bring chili to a boil, then reduce heat to simmer. Cook 30 minutes to an hour, occasionally stirring.

Stir in beer, Shelby’s large spice packet and salt (reserving cayenne pepper and masa packets), simmer 1 hour more, occasionally stirring.

Add beans. Taste and adjust seasonings, adding up to 1 tablespoon more chili powder, if desired. Stir in bean juice as desired, and mix with masa to reach desired thickness. Heat through, about 30 minutes, adding cayenne pepper if you like it hotter. Serve at once.

Greg's Chili

Approximate Values Per Serving: 490 calories (27% from fat), 15 g fat (4.5 g saturated), 78 mg cholesterol, 41 g protein, 49 g carbohydrates, 14 g dietary fiber, 1,643 mg sodium

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