My Dad developed the original version of this recipe while competing in a chili competition circuit. I made a few minor tweaks to the seasoning with the addition of porcini powder, Aleppo pepper, and fish sauce.

Dad’s Chili (with some tweaks!)

I made a few minor tweaks to the seasonings in my Dad’s original prize-winning recipe.
Course: Main Course
Cuisine: American
Servings: 10 servings


  • 3 lbs chili meat
  • 3 onions chopped fine
  • 2 tsp garlic chopped
  • 32 oz beef broth
  • 15 oz chicken broth
  • 8 oz tomato sauce
  • 20 drops Durkee’s Louisiana Red Hot Sauce
  • 4 tbsp Pendery’s Original Chili Powder
  • 2 tbsp Pendery’s Pecos Red Chili Powder
  • 2 tbsp cumin
  • 2 tbsp beef bouillon granules
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp dried cilantro
  • 1 tsp dried basil
  • 1 tsp Aleppo pepper
  • 1 tsp porcini mushroom powder
  • 1 tsp Red Boat fish sauce
  • 1 cup water
  • 1/2 cup masa harina
  • 1/4 cup corn starch


  • Brown the chili meat, onions and garlic in a skillet. Once cooked, combine with the broths, tomato sauce, hot sauce, chili powders, cumin, bouillon, paprika, brown sugar, cilantro, basil, Aleppo pepper, porcini powder, and fish sauce in a stock pot.
  • Simmer mixture for 1-1/2 to 2 hours, or until meat is tender.
  • Combine the water, masa harina, and corn starch into a slurry. Stir quickly into chili until well combined.
  • Simmer for an additional 30 minutes.
  • Serve with corn chips, sour cream, and shredded cheese.


This is a beanless chili. You can add beans at the time of serving, if you’d like. Cooking beans with the chili will affect the taste and texture of the finished product.
Tried this recipe?Mention @kansas_yo!