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Mister Bob’s Killer Chili


4 tablespoons olive oil separated
1 lb lean ground beef
1 lb beef short ribs
1 lb pork rib tips
1 large onion diced
3 large bell peppers
(2 red 1 green) diced
3 jalapeno peppers diced small
1 15oz can tomato sauce
1 35oz can diced tomatoes
1 tablespoon Gravy Master
1 teaspoon Worchestershire Sauce
1 teaspoon liquid smoke
3 tablespoons chili powder
2 tablespoons Cajun seasoning
(preferably Tony Cachere’s)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon allspice
½ teaspoon cayenne pepper
¼ cup sour cream
plus more when serving
2 cans red kidney beans
Shredded cheddar cheese


On a stovetop, in a 7 quart cast iron dutch oven, thoroughly brown the short ribs and rib tips in 3 tablespoons of olive oil, then set aside.  Deglaze the pot with dry red wine (Merlot, Chianti or Cabernet Sauvignon).  When wine is almost evaporated, add ground beef and brown thoroughly.  Remove the browned beef and set aside.

Add one tablespoon of olive oil to the pot along with diced onions and diced peppers; cook until tender.  Add tomato sauce, diced tomatoes, short ribs, rib tips and ground beef to the pot along with Gravy Master, Worchestershire Sauce, chili powder, cajun seasoning, garlic powder, onion powder, allspice and cayenne pepper.  Simmer for 3 hours.

Remove short ribs and rib tips to cutting board.  Remove meat from bones and cartilage, chop  and return meat to the pot.  Add sour cream and kidney beans, and simmer for another 30 minutes.  Adjust seasoning to taste.  Serve with a dollop of sour cream, diced raw onion and shredded cheddar cheese on top.

2 Responses to “Mister Bob’s Killer Chili”

  • Danielle:

    I tried this recipe for a cookout and it was a huge hit! It makes a lot, and it freezes really well. If you think you have the best chili recipe, try this and see how it compares! Delicious!

  • hogblog:

    This is a really great recipe, try it!