Winning Chili Recipe









Yesterday, Blue Pony had their 1st Annual Chili Cook-Off. Travis Nichols has been asked to share his winning recipe.

Blue Pony Chili Cook-Off Winning Recipe:

3 cups celery, chopped

3 small jalapenos, thinly sliced

3 purple onions, chopped

Sauté the vegetables in vegetable oil or bacon grease until translucent.


Then add:

4 cloves of garlic, pressed. Sauté for about 30 seconds.

Add the following spices and bloom them in the hot oil with the vegetables.

½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: )

2 tsp. smoked paprika

2 tsp. cayenne

1 TBL. cumin

2 tsp. Mexican oregano

2 tsp. granulated onion

2 tsp. granulated garlic


Once this mixture has bloomed, add:

1 c. red wine (Pinot Noir or Claret). Reduce the wine down for about 10 minutes.


Then add:

1 -14 oz. can tomato sauce

3 -15 oz. cans diced tomatoes

3 cups LOW SODIUM beef stock/broth

12 oz. V-8 juice

3 TBL. Knorr Tomato Bouillon w/ Chicken Flavor (powdered)

2 TBL. of whatever rub you use on the brisket (if other than salt and pepper)

2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes



1 or 2 -20 oz. cans of pinto beans, drained and rinsed.

1 lb. bacon

1 Pablano pepper

Test and add salt to taste


(All the peppers and brisket were smoked)

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