Tuesday, February 23, 2016

Papa John’s Chili

2 pounds ground chuck
1 large yellow onion, chopped
1/2 cup chopped celery
1 diced green pepper
2 29-ounce cans of whole tomatoes
1 29-ounce can of tomato sauce
1/4 cup of chili powder
Two teaspoons ground cumin
1 1/2 teaspoons of garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon of dried oregano
1/2 teaspoon of sugar
1/8 teaspoon of ground cayenne pepper
Kosher salt to taste
1 can of red kidney beans, drained and rinsed
1 can of pinto beans, drained and rinsed
Shredded sharp cheddar cheese (optional)

Brown the two pounds of ground chuck in a Dutch oven. Drain the grease and add the chopped onion, the chopped celery and the diced green pepper.
Empty each can of the whole tomatoes into a separate bowl and squish them with your hands (this is fun) until they are your desired texture. Add the now squished whole tomatoes and the can of the tomato sauce.

Then add the chili powder, the ground cumin, garlic powder, a good pinch of Kosher salt, a couple of grinds of black pepper, the dried oregano, sugar and the ground cayenne pepper. Stir to incorporate.

Next, add the drained kidney beans and pinto beans to the pot.

Bring it to a boil, reduce the heat and simmer for about two hours, stirring occasionally. Top each bowl with shredded sharp cheddar cheese (optional).


  1. Is this like the Bush's baked beans dog? Did Caley just give away the secret recipe?

  2. No only the clam chowder recipe is a secret. Everything else I create is posted.