Meatitarian Chili

August 10th, 2009 | Posted in Unexpected Recipes | No Comments »
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Recipe: Meatitarian Chili

Summary: It was a cold, rainy night in Georgia. I knew that there had to be something special for a group of 20 rock stars from GT. So, the only option was a chili buffet serving a meat lover’s version and a vegetarian version. Here’s the one I called “Meatitarian Chili”


  • 1 lb ground beef
  • 1 lb top sirloin initially sliced in long strips
  • 1 lb spicy sausage
  • 1 lb thick-cut natural bacon (no icky nitrites)
  • 1 can black beans
  • 1 can spicy chili beans
  • 1 can diced roma tomatoes
  • 1 can tomato paste
  • 1 sweet onion sliced into long strips
  • 1 green bell pepper sliced into long strips
  • 1 red bell pepper sliced into long strips
  • 2 tbsp garlic
  • 1 ts chili powder
  • 2 ts cumin
  • 2 ts cayenne pepper
  • 2 ts chipotle powder
  • 2 ts salt
  • 1 ts fresh ground black pepper
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1/2 ts cocoa
  • 1/4 ts oregano
  • 1/2 ts coriander


  1. Smoke the bacon, steak, peppers and onions for about 45 minutes at 250 degrees. Best to use mesquite wood. Chop crisp bacon into small pieces. Cut steak strips into smaller chunks.
  2. Brown sausage and ground beef in a skillet.
  3. Add everything into a large crock pot and let sit on low for 10 hours. Turn off and let cool. Place in refrigerator overnight. Chili’s are always better on the 2nd day.
  4. Slowly heat up on the big day and serve with sour cream, shredded cheddar cheese and have some Frank’s hot sauce on hand for those that don’t think it’s spicy enough.

Cooking time (duration): 75

Number of servings (yield): 8

Culinary tradition: USA (Southwestern)

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