This is not your average chili—it’s bold, smoky, and layered with deep, rich flavors. A mix of beef, sausage, and brisket is seasoned with Mississippi Spice Company Beef Blend, then smoked low and slow before being simmered into a hearty pot with fire-roasted tomatoes, peppers, spices, and a touch of cocoa and espresso for depth. Perfect for game day, cold nights, or anytime you want to impress with a big bowl of flavor.
Ingredients
Meats
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2 lbs ground beef (chuck, venison, or similar)
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1 lb sweet Italian sausage
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1 lb ground or chopped brisket
Vegetables & Aromatics
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12 oz stewed fire-roasted tomatoes
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3 oz salsa verde
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8 oz tomato paste
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3 stalks celery, diced
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1 cup carrots, minced
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1 medium white onion, chopped
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1 medium red onion, chopped
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 jalapeño (with seeds), chopped
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1 can green chiles (undrained)
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3 Tbsp fresh garlic, chopped
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½ cup fresh parsley, chopped
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1 Tbsp fresh cilantro, chopped
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2 bay leaves
Spices & Seasonings
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3 Tbsp Mississippi Spice Company Beef Blend
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2 tsp red pepper flakes
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2 tsp smoked black pepper
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1½ tsp smoked paprika
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2 Tbsp chili powder
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½ Tbsp oregano
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1½ tsp ground cumin
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1 Tbsp Tabasco Chipotle sauce
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½ tsp liquid smoke
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1 pack instant espresso coffee (single serving)
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2 Tbsp cocoa powder
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1 Tbsp Worcestershire sauce
Liquids & Beans
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1½ cups beef bouillon
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8 oz dark beer (like Negro Modelo)
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16 oz chili beans (undrained)
For the Roux
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2 Tbsp peanut oil
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2 Tbsp all-purpose flour
Instructions
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Smoke the meats: Mix ground beef, sausage, and brisket with Mississippi Spice Company Beef Blend. Spread evenly on a cookie sheet and smoke at 225°F with hickory or post oak for 2–3 hours. Chop smoked meats into small pieces.
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Prepare the roux: In a large Dutch oven, heat peanut oil over medium-low. Stir in flour and cook, stirring constantly, until medium brown (about 20–30 minutes). Do not burn—restart if needed.
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Cook the veggies: Add celery, carrots, onions, bell peppers, and jalapeño to the roux. Sauté until almost translucent. Add garlic and cook briefly until fragrant.
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Build the base: Slowly stir in beef bouillon, then add beer. Reduce heat to low. Stir in stewed tomatoes, salsa verde, tomato paste, and green chiles (with liquid).
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Add flavor: Stir in all spices, Tabasco, Worcestershire, espresso, cocoa, and bay leaves.
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Combine everything: Add the smoked meats to the pot, stir, then cover. Bring to a simmer, stirring occasionally to prevent sticking.
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Simmer low and slow: Cook at least 2 hours, stirring every 10–15 minutes. Add chili beans in the last 30 minutes.
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Serve and garnish: Ladle chili into bowls and top with your favorite garnishes—shredded cheese, onions, jalapeños, sour cream, corn chips, or even cooked macaroni.
Pro Tips
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Even better the next day: Like most chili, this dish develops deeper flavor after 24 hours. Refrigerate overnight for best results.
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Freezing: Let chili cool completely before freezing. Place plastic wrap directly on top before sealing to prevent freezer burn.
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Custom heat: Adjust spice by adding more jalapeño, chili powder, or hot sauce to taste.