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Dr Pepper Checkered Flag Chili

Yield: 8 quarts

Looking for a new chili recipe to bring to the next tailgate, party or chili competition? Look no further!

Ingredients

  • 3 pounds ground beef
  • 3 pounds ground pork
  • 3 tablespoons bacon drippings
  • 2 large onions, chopped
  • 1 bell pepper, chopped
  • 3 tablespoons red pepper
  • 5 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 tablespoon cumin
  • 6 large fresh tomatoes, peeled and chopped (or 2 8-oz. cans tomatoes)
  • 1 small can green chilies
  • 2 teaspoons salt
  • 2 tablespoons apple cider vinegar
  • 2 12-oz. cans Dr Pepper
  • 2 cups water
  • 4 tablespoons chicken stock
  • 2 cans kidney beans, drained
  • 2 jalapeños, finely diced
  • 1 6-oz. can tomato paste
  • 8 tablespoons chili powder
  • Render fat from bacon (save fat from cooked bacon).
  • Sauté all vegetables and garlic in rendered fat.
  • Separately brown all beef and pork; drain excess fat.
  • Add beef and pork into the sautéed vegetables.
  • Reduce Dr Pepper by 50% by bringing to a boil and simmering until quantity is half.
  • Add all other ingredients and simmer for 1 to 2 hours.