Chris' Chili Recipe

Name: Chris' Chili
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 14
Ingredients: 0.25 cup bacon grease (see notes); 1.5 pounds boneless beef round steak, cut into 1/3-inch cubes; 1.5 pounds beef sirloin steak, cut into 1/3-inch cubes; 1.5 cups onion soup, prepared from a packet of dry onion soup mix; 3 (15 ounce) cans kidney beans, undrained; 1 (8 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 1 cup cola soft drink (such as Coke®); 1 tablespoon yellow sport pepper sauce (such as Texas Petes's®); 2 teaspoons unsweetened cocoa powder

Cook Time: 105 minutes

Ingredients

cup bacon grease (see notes)
1 pounds boneless beef round steak, cut into 1/3-inch cubes
1 pounds beef sirloin steak, cut into 1/3-inch cubes
1 cups onion soup, prepared from a packet of dry onion soup mix
3 (15 ounce) cans kidney beans, undrained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
teaspoon ground black pepper
1 cup cola soft drink (such as Coke)
1 tablespoon yellow sport pepper sauce (such as Texas Petes's)
2 teaspoons unsweetened cocoa powder

Directions

Step 1: Begin by placing the bacon grease into a large stainless steel soup pot over medium-high heat. Once the grease has melted, add the cubed round and sirloin steak meat. Cook the meat, stirring occasionally, until it's well browned, about 10 minutes.

Step 2: Pour in the prepared onion soup and bring the mixture to a boil. Reduce the heat and let it simmer for 7 minutes. Stir occasionally to help dissolve any browned bits that have stuck to the bottom of the pot.

Step 3: Stir in the kidney beans, tomato sauce, tomato paste, chili powder, cumin, salt, and pepper. Bring everything to a boil, stirring frequently to avoid burning the bottom. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 1 hour. Stir occasionally during this time.

Step 4: After 1 hour, stir in the cola, yellow pepper sauce, and cocoa powder. Continue to simmer for another 20 minutes, allowing the flavors to blend together.

Step 5: Once the chili is ready, serve hot and enjoy the rich and savory flavors.

Tips

For easier slicing, place the steaks in the freezer for about 15 minutes before cutting. This will firm up the meat and make it easier to slice into cubes.
Be sure to use regular cola (not diet or caffeine-free) for the best results in flavor.
While you can serve the chili immediately after cooking, it's best to transfer it to a slow cooker pot. Let it chill for 8 hours or overnight, and up to 48 hours for even deeper flavors. When ready to serve, heat in a covered slow cooker on High for about 3 hours, then set to Low for serving.
If you're making your own bacon grease, cook about 4 slices of bacon in a skillet over medium-high heat until crispy, around 10 minutes. Save the cooked bacon for another meal, and retain about cup of the bacon grease for the recipe.

Nutrition Facts

Per Serving:

Calories: 305
Total Fat: 11g (14% Daily Value)
Saturated Fat: 4g (20% Daily Value)
Cholesterol: 69mg (23% Daily Value)
Sodium: 710mg (31% Daily Value)
Total Carbohydrate: 20g (7% Daily Value)
Dietary Fiber: 7g (24% Daily Value)
Total Sugars: 4g
Protein: 32g (63% Daily Value)
Vitamin C: 5mg (6% Daily Value)
Calcium: 50mg (4% Daily Value)
Iron: 4mg (24% Daily Value)
Potassium: 472mg (10% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

Chili is a beloved dish in American cuisine, with its roots tracing back to the early days of Tex-Mex cooking. While its exact origin is debated, it is generally agreed that chili, also known as chili con carne, evolved in the southern United States, particularly in Texas, during the 19th century. The dish was a hearty, warming meal for cowboys and settlers who needed sustenance in harsh conditions. Over time, chili recipes spread throughout the country, with each region adding its unique twist to the dish. Chris' Chili stands out among traditional chili recipes due to its use of steak, cola, and cocoa powder, ingredients that elevate the flavor and make it a winning recipe in chili cook-offs.

Regional Variations

Chili recipes vary greatly depending on where you are in the United States. Texas-style chili, often referred to as "chili without beans," is known for its focus on beef, chili peppers, and spices. On the other hand, chili in the Midwest is commonly made with ground beef and features kidney beans. Chris' Chili incorporates both sirloin and round steak, which is a more premium meat choice than the ground beef used in many other chili recipes. Additionally, the inclusion of cola and cocoa powder adds a distinct sweet and rich undertone, making it more complex compared to other regional chilis that often focus primarily on heat.

What Makes Chris' Chili Unique

Chris' Chili is unique for several reasons. The use of steak rather than ground beef provides a heartier texture, and the addition of cola introduces a subtle sweetness that balances the spiciness of the chili. The inclusion of cocoa powder adds a rich, velvety depth to the flavor profile, making this chili stand out from traditional recipes. Additionally, the use of bacon grease to brown the meat imparts an extra layer of flavor that many other chili recipes lack. Chris' Chili also eschews the common use of chili beans as a base and instead focuses on kidney beans, which give the dish a more substantial and earthy quality.

Where is Chris' Chili Typically Served?

Chris' Chili is a dish that is typically served in casual, social settings like chili cook-offs, family gatherings, or tailgate parties. Its hearty, satisfying nature makes it an ideal meal for large groups. Given its winning reputation in chili competitions, it is often a showstopper at local or regional chili cook-offs. In addition to being served on its own, Chris' Chili can also be used as a topping for hot dogs, burgers, or even over a bed of rice for a more substantial meal. Its rich and flavorful profile pairs well with various sides such as cornbread, tortilla chips, or a fresh salad.

Fun Facts About Chili

Chili was once declared the official dish of Texas in 1977.
The earliest known chili recipes date back to the 1700s, but it wasnt until the 1800s that chili con carne became a popular dish in the American Southwest.
In some parts of the U.S., chili is so beloved that there are annual chili festivals where people from all over compete to win the coveted chili champion title.
There is an ongoing debate among chili enthusiasts about whether or not beans should be included in chili. Chris' Chili, with its use of kidney beans, would be considered a "bean chili," which is a point of contention for some traditionalists!
Some recipes, like Chris' Chili, use unusual ingredients like cola or chocolate, which add a surprising complexity to the flavor.

FAQ about Chris' Chili Recipe

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to store it longer, you can freeze it for up to 3 months. To reheat, simply warm it up in a pot on the stove or in the microwave. For best results, defrost frozen chili in the refrigerator overnight before reheating.

Yes! In fact, this chili often tastes better after sitting for a day or two as the flavors have more time to meld together. You can make it up to 48 hours in advance and store it in the refrigerator. For a quicker reheat, you can use a slow cooker set on high for about 3 hours, then switch it to low when ready to serve.

Yes, you can substitute ground beef for the steak in this recipe. Many reviewers have done so with great results. Ground beef will make the chili a little different in texture, but it will still taste delicious. If you prefer a leaner option, you can use ground turkey or chicken.

Yes, you can freeze the chili. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When you're ready to eat it, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.

Yes, you can adapt this recipe to a slow cooker. After browning the meat and sautéing the onion soup, transfer everything to your slow cooker. Cook on low for 6-8 hours, stirring occasionally. For the best results, add the cola, pepper sauce, and cocoa during the last hour of cooking.

If you prefer not to use cola, you can substitute it with a similar amount of root beer, Dr. Pepper, or even a bit of beef broth mixed with a splash of vinegar or apple cider. However, cola provides a unique sweetness and flavor that balances the chili’s spices, so the result will differ slightly.

The cocoa powder adds a rich, deep flavor to the chili without making it taste like chocolate. It enhances the complexity of the chili's taste and pairs well with the other spices and the cola. Many reviewers have mentioned that the cocoa is key to creating a unique and winning flavor.

Yes, you can easily adjust the heat level by adding more or less yellow sport pepper sauce or by including additional chili peppers such as jalapeños or habaneros. For a milder version, you can reduce or omit the pepper sauce. Alternatively, you can add hot sauce at the end for a customizable level of spice.

Freezing the steaks for 15-20 minutes helps firm them up, making them easier to slice into small cubes. This prevents the meat from becoming mushy and allows you to get the ideal texture for the chili.

Yes, while the recipe calls for kidney beans, you can use a variety of other beans such as black beans, pinto beans, or chili beans. Just keep in mind that this will slightly alter the flavor and texture of the chili, but it will still be delicious!

Comments

Teresa Mason

10/06/2025 01:52:54 PM

Add another first place chili cookoff win!! I followed this recipe exactly and just won first place in a chili cookoff!! Will definitely be making this again. My DH and son went wild for it. It is somewhat laborious with the steak (which gave me the full on attention of both dogs) but it is well worth the effort!

amymoney

04/08/2011 01:49:23 PM

Wow, outstanding. Won 3rd place at a chili cook off. Added sriracha at the end because I wanted a little more heat. Also, make sure to brown meat in small batches or otherwise you'll be boiling it in its own juices. Thanks for the recipe, Chris!

Beth

12/16/2014 07:51:07 PM

This recipe is best of show. I prepare 3 or 4 days in advance and set aside until the day I am ready to serve. I put the chili in a slow cooker the morning of and let it cook on low for 6-8 hours. I use the dry rubbed maple bacon (you can find at some Wholefoods butcher). I saute the bacon with the meat and then I grind it to a shredded consistency (I am not a big chunky meat eater). Outside of that, I made no alterations to the recipe. Huge hit in my family (kids ages 7, 5, and 2).

FrothyWhey4050

11/03/2024 12:27:23 AM

Great recipe. Made it last year followed the menu to the T. Made it yesterday but smoked the steak chunks at 180-200 for 2 hours. Used 3 different beans, chili beans, black beans and kidney beans, added green chilis 3 cloves of garlic. Don't have sport yellow pepper sauce in my area so I used La Victoria Mild Green Taco Sauce. It is delicious!

Tricia Coleman

10/15/2018 02:36:55 PM

So delicious and def reminded me of SteakNShake! I did almost 2 lbs of meat, but we are a meat loving fam. Also in the slowcooker. Started with beans/sauce/seasonings on low for 4 hours then followed the directions on cooking meat and added to the beans along with the coke and cocoa powder. Was great to use for Chili Dogs too. I do not like a thick chili, this was perfect in between. Will make again the whole fam loved it!

FlashyGyro1058

12/28/2023 06:58:40 PM

I smoked the meat in my smoker for 3 hours before cooking for deeper flavor. Also added in garlic and fresh onions. Love this recipe Chris. Made it at least 10 times now and love it every time...thanks for sharing!

CFD Dan

09/27/2020 09:49:45 PM

Good recipe to start with. I then added fresh garlic, one diced onion, diced red pepper and fine diced two jalapeño peppers. I’ve used chocolate before but this was the first time I’ve ever added Coke, it worked out well. The beef I used was a prime rib roast that I trimmed and diced. I had about four pounds left from a sixteen pound roast I made at the firehouse. The end product turned out very well.

W Adkisson

11/27/2017 03:02:59 PM

Made almost exactly like the recipe with just a couple changes for personal preference. I used 2 lbs round steak and 1 1/2 lbs ground beef, I replaced one can of kidney beans with chili beans and came close to doubling the soda. Also didn’t add the extra hot sauce at the end. This was the best chili I’ve ever made, thank you Chris!

Justin

02/06/2016 07:32:18 PM

I've made this five times now. The first two times I followed it to the "T" and it's awesome. The last few times I've subbed out one can of Kidney beans for one can of pinto. Or I've swapped half the steak for ground beef. Also awesome. Next thing I'm going to try is draining the beans and adding a cup of Beer (IPA) of course.

sufa

11/20/2011 04:46:52 AM

Add another first place win! I did change a few things such as smoking the beef for around 30 minutes with hickory and added a red pepper and extra beans. I also added a small can of diced chiles and substituted diced tomatoes with jalapenos instead of the tomato sauce and I added an extra tsp of diced jalapenos and 1 tsp of jalapeno juice.

Angela Gregory

09/29/2013 08:59:36 AM

This recipe was very different so I followed it almost exactly...the only change was that after doing the browning of the meat stage (I made it quite brown) I cooked it in a crockpot on high for 5 hours (you probably could have gotten away with 4 but we were out). Using this method the meat did get very tender so I would say that's a good way to go if you want to use the slow cooker. The taste was very interesting and different, I would just say that we felt it was missing something...definitely some spice but maybe some acid too? I will probably add a teaspoon of adobo seasoning and maybe some Frank's red hot next time I make it. It was good on eggs leftover this morning too. I would say that it tastes better today than yesterday.

psybermom1

09/06/2025 06:29:35 PM

My family absolutely loves this recipe. I am wondering though if it can be adapted to a slow cooker?

Carolyn Wilson

01/04/2025 05:55:31 AM

My new comfort food 😋

France Cevallos

01/21/2024 08:44:08 PM

I've never had Steak N Shake chili, but my boyfriend said it reminded him of it. I liked the use of bacon grease, cocoa powder and the sport pepper sauce (although I thought it could use more than 1 tbsp). A simple chili, but once you pile on the toppings (sour cream, cheddar, green onions, etc), it's pretty tasty. Next time I would just use round steak (it's cheaper than sirloin), as we couldn't differentiate between the round steak and sirloin once it was cooked. This definitely doesn't make 14 servings though (they'd be mighty small) - I say more like 8 lunch-size portions.

Sheila Schnee

12/15/2021 10:12:37 PM

This Chili is so good. It’s not hard to believe it won 12 chili cook offs. It reminded me of my favorite chili from the Texas Roadhouse…yummy

ToddH

10/19/2021 10:35:19 PM

3 stars. Did not care for the chunks of meat. turned out to be more like a stew. I followed the directions exactly and won't be using this in my upcoming chili cook off.

William Kirchner

01/04/2021 01:01:32 AM

Really good stuff Chris

Susan Orr

12/20/2020 10:15:24 PM

Good recipe. Nice flavor

Kevin Dollar

10/14/2020 05:00:55 AM

Sounded great, but then I read the "Texas Pete" sauce and knew it is a thumbs up

Neon

02/12/2020 07:01:51 AM

WON ANOTHER CHILI COOKOFF AT MY CHURCH HAHA I SHOWED YOU JP will make again multiple times a year

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