Potts’ Perfect Chili

Potts’ perfect chili

1 1/2 – 2 lbs Ground Beef

1 Can Black Beans

1 Can Light Red Kidney Beans

1 Can Dark Red Kidney Beans

1 Can Lima Beans

1 Can Navy Beans

1 Bag Trader Joe’s Roasted Sweet Corn

1 Can Rotel

1 Small Can V8

3/4 Cup Sweet Baby Rays

3 Tbsp spicy mustard

1 Tbsp Worcestershire Sauce

1 Bottle Beer (Dark and Flavorful)


1 Sweet Onion

1 Green Pepper

1 Red Pepper

2-3 Cloves Garlic

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Cayenne Powder

4-5 Tbsp Hot Sauce

1 tsp Black Pepper

1 tsp Salt

6-7 Tbsp Chili Powder



1/2-3/4 Cup Sugar

Smoked Chipotle Powder



Cheddar or Pepper Jack Cheese


Bring all beans, corn, V8, BBQ, mustard, and beer to a boil.

Brown ground beef.

Add onion, green pepper, hot sauce, and all powders to ground beef and cook until fully mixed and vegetables are soft.

Add mixture to big pot and bring to a boil. Once boiling, lower to low-medium heat. Add 1/2 to 3/4 cup sugar. Stir thoroughly and let cook for 15 minutes. Add more hot sauce, sugar, or chili powder to taste.

My Take

Being from Ohio, I’m a huge proponent of cinnamon in chili. But I also love a nice, hearty, spicy chili. This recipe combines those. On first taste, you get a sweet, cinnamon and sugary taste; but then you get kicked in the face with spiciness. The Worcestershire sauce, BBQ sauce, and chipotle powder give it a nice smoky taste, while the beer adds even more flavor. I know for cooking you usually want to use a light beer, but for this recipe, I recommend a full-bodied dark beer. I like to use Dogfish Head Raison D’Etre, which is a deep mahogany Belgian-style brown ale brewed with beet sugar and raisins. It’s almost the beer equivalent of a complex, red wine, and it lends great flavor to the chili to balance the sweetness and spiciness. The abundance of beans and corn make it nice and chunky for an overall great tasting award-winning chili. Top it off with some fresh cilantro and cheddar or pepper jack cheese if you want some more kick.

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