chili recipe

chili recipe

Chili Recipes
Atkin's Chili Recipe
Chili con Carne Recipe
Vegetarian Halftime Chili
Baked Chili Recipe
Day Before Chili
Hot & Spicy Chili Recipe
Seafood Chili
Crock Pot Turkey Chili
Three Bean Chili
Party Chili
Beef Chili Recipe
Super Bowl 2008 Chili
Chili Nachos
Vegetarian Chili Recipe
Winter Chili



About Us
2006 - 2013
Famous Chili Recipes .com
All rights reserved.

Martak's Famous Chili Recipe

Martak's Famous Chili recipe has been in the family of Michael Martak for many years.  It has undergone many tweeks and adjustments over the years to yield the recipe that won our first ever giveaway here at Famous Chili Recipes.  If you like a chili recipe with a bit of heat and a whole lot of flavor, this one's for you.  Enjoy!   Congratulations to Michael!

Prep time:

Cooking time:

12 servings


+ One large yellow onion, chopped
+ Peppers:
   + 1 green bell pepper, seeded and chopped
   + 1-2 Jalapeno peppers, finely chopped (keep seeds)
   + 1 habanero pepper, minced (keep seeds)
   + 1 poblano (pasillo) pepper, seeded and finely chopped
+ 2 tbsp olive oil
+ 2/3 lb. grass fed ground beef
+ 2/3 lb. ground buffalo
+ 1 large can (22 oz.) of whole peeled tomatoes
+ 1 medium can (10 oz) of tomato sauce
+ 1 can of kidney beans, drained
+ 1 can of black beans, drained
+ 1 bottle of dark beer or IPA
+ 1-3 tbsp chili powder, to taste
+ salt to taste

Garnish With:
Sharp cheddar cheese, sour cream, fresh cilantro, lime, or hot sauce.  Eat alone or with tortillas.

About the Ingredients:
The more fresh peppers you have, the less chili powder you have to use.  I like to be able to taste the subtle flavors of the individual varieties of pepper in my chili.  Still, you should use at least 1 tbsp or so of chili powder, or it just isn't chili and doesn't have that old-fashioned flavor.  But too much chili powder and you kill the taste of everything else.  Even within a single variety of pepper, there is a large variation of spiciness.  Making chili is not for wimps!  Taste (if you can stand the heat) the flesh and seeds of each pepper you put into your chili.  If it's getting too warm, don't be afraid to throw out half (or more) of your habanero, or skip the jalapenos altogether.  Bear in mind that it is going to dilute significantly when you add the other ingredients.  The above is a "medium spicy" temperature.  Also: beer doesn't belong in cans or clear bottles!  The better the beer, the better the flavor.

In a large pot, saute the onions and peppers in the olive oil until soft.  Add the beef and buffalo, stirring until brown.  Add the tomatoes, beans, tomato sauce, and beer (I pour the beer in the tomato sauce can to "rinse it out" into the chili).  Simmer for 1 hour, stirring occasionally and breaking up the tomatoes with a spoon.  Slowly stir in the chili powder and salt to taste.