3rd Place Chili - It's a thing.

A legend was born one faithful weekend in Wisconsin.

This is kind of a running joke between our friends and family. Back in 2007, I entered a chili cook-off...by proxy mind you, and my dad cooked up my recipe for chili that I tend to lean towards every time I get in the mood. Turns out, the old man placed 3rd! Granted I was a thousand miles away from him and couldn't see what he was doing over the phone, nevertheless we still had cause for celebration...it was a great team effort. We kept the prize money check as a reminder of his triumphant feat, and when news got out about it in the restaurant, the chili has since then been deemed '3rd place chili' "Damn good, and even though it didn't get first, it still showed." This recipe is a rendition of that almost famous chili, using our bold and spicy chili mix to simplify the list of ingredients. Try it out, you too may become a believer.


3rd Place Chili


1 Can          Crushed tomatoes (28oz)

1 Can          Tomato paste

1 Can          Miller High Life (it's the champagne of beers)

1 ea.            Spanish onion, diced

1/2 ea.         Red bell pepper, diced

1/2 ea.         Green bell pepper, diced

2 stalk          Celery, diced

1 can            Red kidney beans, drained

1 can            Cannellini beans, drained

1 pkg.           Bold and Spicy Chili mix

2 oz.             Olive oil


  • 1

    Begin by locating your favorite chili pot. Put it over a medium flame and allow it to warm up a minute. Add the olive oil, followed by the onions and garlic. Cook until fragrant, about two minutes. Add the celery, and peppers, continue to cook another two minutes until all the vegetables are soft. Add the ground bison and seasoning packet, and increase the heat to high, brown the meat with the vegetables. Next comes the beans. Add them in, and lower the heat to a simmer. 

  • 2

    Next, Crack open that high life. In she goes! Follow that up with tomatoes and tomato paste. At this point you are on your way to a marginal victory... All kidding aside this is a great all purpose chili and seriously the only way i usually make it. Allow it to simmer over low heat for at least an hour. If you feel its a bit thick for your liking, feel free to add a little bit more tomato, or some more beer, believe me it won't hurt it. Finish it off however you enjoy chili...cheese, sour cream, tortilla chips, Fritos? Anything. Enjoy!

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