KEWASKUM, WI – When things are getting cooler, there’s nothing like something warm an hearty to stick to your bones when you do up dinner. That’s why for this meal, I’m going to take you through a new spicy chili recipe I love all done in my cast iron skillet.

Ingredients – Chili ground beef, Beef Chorizo, Onions, Peppers, Fresh tomatoes, Diced tomatoes, Bacon Fat, Cheese Curds, Sour Cream, A-1 Sauce, Ketchup, Hot Sauce

Spices – Garlic Powder, Salt, Pepper, Cayenne Pepper, Chili Powder, Paprika, Minced Garlic, red pepper flakes

First things first, you want to get your fire going and then take about two teaspoon of bacon fat, get it into the skillet and get the skillet hot on the grill.

Next, you want to start layering your chili, first adding in a little less than a half pound of chili ground beer and a  little less than a quarter pound of beef chorizo and start cooking it down.

Once the meat starts to break down, add in your two Roma tomatoes cut up and a half can of diced tomatoes, stirring everything into the meat.

As your chili cooks, you next want to add in a teaspoon each of: minced garlic, A-1 sauce, Ketchup, and hot sauce. To this mixture add in your dry spices, which consists of, a teaspoon each of: garlic powder, cayenne pepper, and paprika. Also a half teaspoon of salt and a tablespoon and a half of chili powder along with a teaspoon of red pepper flakes. Incorporate together and then let everything cook for about a half hour to 45 minutes.

Once your chili is cooked and you’re ready to plate up, I like to dress my chili with some cheese curds, sour cream and freshly cut onions. I also toasted up some garlic bread on the side as well

Time to plate everything up and dive into the perfect meal on a chilly evening!



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