Large chili

Uncle Bill's Head Sweatin' Chili

Yield: Approximately 3-4 quarts

Featured Ingredients

This richly flavored ancho chile powder has a deliciously raisiny, fruity taste and very little heat. This ground chili pepper makes a... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.5 oz)
Ground from the popular Morita variety of chipotle pepper, this deep red powder has a moderate heat and a wonderfully rich fruity, smoky... Size Options
$8.49 Glass jar, 1/2 cup (wt. 2.8 oz)
Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.3 oz)
Half-sharp Hungarian paprika is a spicier, hotter version of Hungarian sweet paprika. Use it in place of sweet paprika anywhere you want... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)

Uncle Bill's Head Sweatin' Chili Recipe

Preparation Instructions

Set aside half of the onion, peppers, and garlic. In a large pot brown the ground meat with the remaining onion, garlic, and peppers. Drain the fat. Add the tomatoes, fill the empty 28 oz tomato can with water and add it. Add the tomato paste, the various spices and herbs, and remaining onion, garlic, and peppers. Cover and simmer for one hour. Then uncover and simmer until thick, usually three or four hours.

Yield: Approximately 3-4 quarts
Helpful Hints

1) The individual ground chili peppers add a dimension you can't get from supermarket chili powder.
2) The chipoltes and pasilla de oxaca peppers that I use come dried and must be reconstituted before using. I use the left over water in the initial stage, adding enough from the tap to fill the can.
3) It's best if your chili is very watery to begin with because the longer it simmers the better the flavors blend.
4) I buy all of my spices and dried herbs from a place in Chicago called The Spice House.

This recipe comes from literally years of experimenting. The final product is a very smokey, spicy chili that should make your head sweat and you lips burn. If it's too hot, cut out the pasilla de oxaca (6-8 on a heat scale of 10) and/or the ground chipolte pepper. If it isn't hot enough add some ground habanero chili powder. Also, the measurement for the herbs, salt, and black pepper are approximate as I cook by the smell and taste method, i.e. it's spiced right when it smells good. I don't add salt til it's almost done if I add it at all.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


Glyn C

Real (Texas) chili doesn't have bell peppers and this doesn't have enough meat. Other than that it's a pretty good recipe. Thank God, it doesn't have beans in the basic recipe! I like a little brown sugar (if it's needed) to cut any bitterness from the peppers.
A Texan, brought up right by Wick Fowler....

Michael B

I have made this recipe a few times with the following modifications:
1) I used stew meat instead of the ground beef and diced pork chops instead of the ground pork (or skip the pork and go with all beef). I brown the meat first. I've found that diced brisket also works well.
2) No green bell peppers. I find the red bell peppers are OK, but not really necessary.
3) I use a combination of the hot Spanish paprika and the sweet Hungarian paprika. I'm not sure that this makes a huge difference.
4) I skip the rosemary.

With the above modifications, I end up with a hearty chili that contains chunks of meat that "fall apart" as you're eating them, among the best I've had (and certainly the best I've made). It lives up to its name in that most people do in fact generate some head sweat when eating it.


They've linked to the Greek oregano, but I use the Mexican for it's stronger flavor.

Thanks for the favorable remarks.

Bill A

I don't see pasilla de oxaca chiles listed in the ingredients. How much do you use?

Jeffrey M

This is a realy great chili recipe! I made it in my 5 quart crock pot over a period of 8 hours (4 hours uncovered on high, stirring every hour, then 4 hours covered on high, stirring every hour.) I also added 2 more chipolte chile peppers to amke it a bit warmer, and 1 pasilla de Oaxaca chile pepper, diced fine.
One of the best things about this recipe is that you can freeze the chili and have it whenever you want!