Rouse Family Recipe

Uncle Rob’s Chili

Yield 8-10
29 ratings

There really is no right way to make a batch of chili. With beans or without, with tomatoes or without, a base of beef, pork, even chicken — I think the way you make your chili mostly depends on where you’re from. In Texas, where I have cousins (and the place where most food historians agree, chili likely originated), they don’t use beans or tomatoes. True Texas Chili, aka “A Bowl of Red,” is a thick and hearty beef stew made with fiery red chiles. The Texas legislature made A Bowl of Red the state dish back in 1977. In Kansas City, they make a bean chili with barbecued brisket (and sometimes, pork); in New Mexico, they use pork shoulder and tomatillos. But I’m from Louisiana, so I’m a kitchen sink cook. I put everything in my gumbo,  and my chili. —Uncle Rob



1 pound ground turkey

1 pound lean ground beef

1 pound green onion pork sausage, removed from casing

3 stalks celery, diced

2 large onions, diced

1 large bell pepper, diced

1 (10-ounce) can diced Ro-Tel Original Tomatoes and Green Chilies

2 (15-ounce) cans tomato sauce

1 (15-ounce) can black beans, drained and rinsed

1 (15- to 16-ounce) can kidney beans, drained and rinsed

1 (4-ounce) can diced green chiles

1 (12-ounce) amber beer

1 tablespoon brown sugar

½ cup cola

½ cup chili powder

¼ cup powdered cumin

⅛ cup paprika

Pinch of cayenne (optional)

2 cups beef broth

Salt and pepper, to taste


1 cup shredded Kraft Cheddar Cheese

Sour cream

1 cup chopped white onions

Saltine crackers


In a large heavy pot over medium-high heat, brown turkey, beef and sausage. Add celery, onions and bell pepper, and sauté until tender.

Add remaining ingredients and bring to a low boil, stirring often. Cover pot, lower to a simmer and cook for at least 3 hours, stirring occasionally.

Taste and adjust seasonings, if needed. Serve hot with cheese, sour cream and onions for garnish and with saltine crackers on the side.