Today was a very snowy cold day in Denver and I have been looking for an excuse to make my favorite chili ever! My dad turned me on to this recipe a while back and I have been making it ever since. It is the recipe from the 1980 World Championship Chili Cook Off and was created by Bill and Becky Pfeiffer.

It is an all meat chili and I usually serve it over cornbread or corn chips (like Frito’s). Below is the ingredients list followed by the instructions. It doesn’t take long to make but you have to let is stew for at least two hours so don’t put it off until the last minute!

2.5 pounds of lean ground chuck
1 pound of lean ground pork
1 cup finely chopped onion (white)
4 garlic cloves; finely chopped
1 can of Budweiser beer
8 ounces of Hunt’s tomato sauce
1 cup of water
3 tablespoons of chili powder
2 tablespoons of ground cumin
2 tablespoons of Wyler’s beef-flavor instant bouillon or 6 cubes regular
2 teaspoons of oregano leaves
2 teaspoons of paprika
2 teaspoons sugar
1 teaspoon unsweetened cocoa
0.5 teaspoon ground coriander
0.5 teaspoon of Louisiana hot sauce, to taste
1 teaspoon flour + 1 teaspoon cornmeal + 1 tablespoon of warm water


  1. In a large saucepan brown half the meat. Pour off all fat. Remove meat, brown remaining half of meat; pour off all fat except two tablespoons. Add onion & garlic; cook until onions are tender.
  2. Add remaining ingredients except flour+cornmeal+water; stir and bring to a boil. Reduce heat and simmer covered for two hours, stirring occasionally.
  3. Stir together flour+cornmeal+warm water and mix well. Stir into chili after two hours of simmering. Simmer additional 20+ minutes. (This is also a good time to start your cornbread in the oven)

Recipe makes 2 quarts.

Enjoy and save this recipe, I know you’ll want it again in the future!