Major Cojone’s Chili

Ok, I’ve been making this chili now for 4 years. It is easy to throw together. Just make sure you have a huge pot the recipe makes alot, and it freezes very well for later. I omit the sugar completely and use a little less jalpeno. I also omit the ketchup as that’s more sugar, and add more Franks. I serve the kidney beans on the side along with mexican shredded cheese and some raw onions for those who like that! Just made a batch tonight for our super bowl party tomorrow. Sure fire hit

Very good!!!

I have used this recipe for years!!! it is incredible. I do use only half the sugar. My family absolutely loves this!

I made a few modifications but this was the best chili I have ever had. I made it as a “practice round” chili for our chili cook off next week! So far, I had only one guy say “not bad” and the rest have raved about it while lambasting the guy with the “not bad” comment! I used peppered maple bacon, diced tomatoes with chiles, and only one large onion (3 pounds???. I also used only 5 tablespoons of sugar instead of a cup. It turned out fabulous! Now, to try and duplicate it next Sunday for the contest…….

Excellent chili!! My family and friends just love it.

First thing I need to mention, this recipe will SERVE A SMALL ARMY! I would highly suggest cutting everything in half, you will still have plenty for a family of four or so.

My small changes…
-left out the sugar completely. didnt even use brown sugar like others suggested. the sweetness from the sweet onions and bell peppers was more than enough.
-yes, i used sweet onions instead of your regular white or yellow. i believe they were Vidalia. a little pricier but well worth it.
-i used cubed stew beef chunks instead of the sausage. Why? because i had a whole bunch in my freezer i needed to get rid of. i cubed them into half inches, they will shrink into smaller bite sizes, so dont worry.
-i doubled the red pepper flakes, shot a whole lotta Tapatio, and some asian garlic chili. its still not that hot, to me at least. i might throw in some Thai Chili peppers later.

Don’t be in a hurry. Let the pot simmer for AT LEAST 3 hours so that all the meat is super tender.

I’m going to have to freeze a lot of this for later. my wife doesn’t like chili. sucks to be her.

THANK YOU FOR THE RECIPE!!

Made this for a chili fund raiser and got plenty of compliments. I cut the sugar in half and kicked up the heat some.

I won first place in our company chili cook-off using this recipe as a base. I cut out the sugar entirely – increased the chili powder, crushed red pepper and tabasco. I also added 1 1/2 tsp. of ground cumin.

This chili is always a favorite at our house. I will say that I tweek the recipe a little by adding more chili powder and some cumin. Also, chipolte Tobasco hot sauce is GREAT in this chili.

I LOVE this chili, and I’m not even a big meat person. My husband loves it too and I make it for our church’s chili bake off each year. It’s a big hit. I highly recommend it. It is expensive to make, because of all the meat in it, but it’s worth it! I also cut the sugar in half as recommended by others who posted here, so I recommend that too.