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Suzie’s Next Day Chili

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Thank you guys for sticking with me through my “no recipes” week! I had a lot of fun with it, especially reading all your comments about the pigs you’d like to make fly on Danielle’s Flying Pig. If you didn’t catch that post, you might want to check it out–there is a giveaway for one of Danielle’s kumquat bath & body sets on it, and the deadline for entry is this Thursday. (Update: this giveaway is now closed. Congrats to Ken!)

Now, let’s get back to the recipes, shall we? I’ve got enough saved up that I’m going to be sharing all OLD recipes that I’ve been saving especially for December, which means, you guessed it, LOTS of sweets. Which is why I’m starting off with a savory recipe, to stabilize your blood sugar in preparation for all the sweetness that is soon to come your way from my blog. :)

“You know I luvs you…I have never, ever shared this recipe with anyone!! I’ve been making it for about 10 years now.  :)”

This was the note at the end of the recipe my friend, Suzie, emailed me for her Next Day Chili.  She’s been holding an annual chili cook-off in her neighborhood for the last five years and her chili has won four years out of those five.  She doesn’t allow herself to win the prize since it’s her contest, but hers is almost always voted number one!  She has kept the recipe secret, telling everyone that if they could guess some of the secret ingredients she used, she would share it, but no one ever has.  Knowing all this, I still had the audacity to ask for the recipe.  And I was pleasantly surprised when she obliged me!  (I guess I’m just irresistible, right? LOL!)

I was so excited to get my hands on such a precious recipe, and promised I wouldn’t share it on my blog, thinking she’d want me to keep the secret recipe a secret.  But she surprised me again by granting me permission to share it here.  WOW!  Thank you, Suzie!  Don’t we feel special?! :)

Usually, I like my chili with lots of beans and veggies, so I was actually pretty nervous to make this since it only has one can of beans and a scant 1/2 cup of onion for veggies.  When a friend shares a recipe with you that you’ve never tried, do you get nervous that you won’t like it?  I’m probably ridiculous, but I feel almost obligated to like a recipe that comes highly recommended from a friend, and sometimes put off making it just for the fear that I won’t like it and will have to disappoint the friend when I tell them.  But not this time!  I was nervous, but I wasn’t going to wait–this recipe is special.

Well, I needn’t have worried.  This chili is spectacular!  Spicy, hearty, meaty, with a wonderful & unique flavor. Once you scan the ingredients, you’ll see why it doesn’t taste like any other chili.  I bet you’ve never seen a chili recipe with bacon, chorizo, red wine vinegar, Worcestershire, sage, or maple syrup in it!   My husband loved it and ate most of the batch by himself.  In fact, he told me this was his favorite of any chili I’ve ever made!  This is also the only chili that Suzie’s husband will eat so I’d say this is some real man-pleasin’ chili.

Thank you, Suzie, for sharing your wonderful recipe with us!  Rock on, Chili Queen. :)

Suzie’s Next Day Chili

Printable recipe
Printable recipe with picture

3 lbs. good ground beef
1 lb. chorizo
1/2 lb. bacon
1 tablespoon bacon grease
1 can Bush’s mild chili beans, undrained
1/2 cup diced white onion
2 tablespoons minced garlic
2 tablespoons ground cumin
1 tablespoon dried oregano
2 tablespoons paprika
3 tablespoons ground black pepper
1 1/2 tablespoons kosher salt (or 2 1/4 teaspoons table salt)
1 teaspoon dried sage
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
3-5 tablespoons hot sauce (depending on your taste)
1/2 cup chili powder (more if desired)
1 teaspoon dried cilantro (or 1 tablespoon fresh, chopped)
2 tablespoons real maple syrup
1-2 cups chicken or beef broth (or mix 1/2 and 1/2), depending on desired thickness
1 (6 oz.) can of tomato paste
1 (46 oz) can tomato juice
Red pepper flakes, to taste

Brown beef and chorizo. Drain grease, cover and set aside. Slice 1/2 lb. bacon into 1 inch pieces. Cook bacon until crisp, set aside on paper towels to drain off excess fat. Take 1 tablespoon of the bacon grease and add to the burger/chorizo mixture. Add all remaining ingredients, except bacon, to a large pot. Simmer for 3 hours, stirring occasionally and tasting to adjust salt, pepper, chili powder and red pepper flakes to taste. Let cool for an hour or so and then refrigerate overnight. Refrigerate the bacon separately.  Simmer again the next day for 2-3 hours, adding bacon the last hour. It’s now ready to serve.

Suzie recommends serving with homemade cornbread, so I served mine with Lighter Northern Cornbread.  I also have a southern-style Homestead Cornbread recipe if you like yours without sugar and flour.

Recipe source: Suzie S.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

14 responses »

  1. Well, tell Suzie that I just put this on the menu for next month! I love trying new chilis and this sounds unique and awesome! I can’t wait to try it!

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  2. Yup. bacon, bacon grease, and maple syrup. Perfect! Chili is always better the second day.

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  3. 1/2 CUP Of chili powder?? Really? LOL

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    • Yes, really, I said it was spicy! That didn’t floor me as much as the three tablespoons pepper–never used that much in anything. LOL! You can adjust the seasonings to taste, but we like things spicy so I left it as is.

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      • This sounds like a wonderful chili! I love a spicy chili but hubby does not, so I will cut back a little on the chili powder and hot sauce and just add it to mine later. The recipe says “one large can tomato juice”. Is that one of those 48 oz. cans?

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  4. Thanks for sharing this treasure – so many yummy ingredients, I can just imagine how delicious the final result is! Is it really 1/2 cup of chili powder?

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  5. Wow, a secret recipe!! And with chorizo to boot! I’m in.

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  6. Thanks for the shout out V!! I had to laugh at the comments about the chili powder…ha!! Yep, it’s really that much…to me the end result is not that spicy seeing how much it makes :) As for the beans, I only add 1 can due to zee picky husband ;) Oh yeah, and I forgot about writing that comment to you…too funny!!

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  7. Bacon grease?!? I love it. I am going to give this one a try over the weekend!

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  8. I know this is more than 3 years later, but I asked under another person’s comment about how large is a “large can of tomato juice”. Is it a 48 oz. can? Because I haven’t made this yet (I am going to try it for an office party next week), I was just wondering about the size. Thanks for sharing this great sounding chili!

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