Ken’s Double Peak Chili





3 lbs

Beef cut in ¼ Inch cubes (stew beef or cheaper cut of roast or steak)

½ lb

Bacon, chopped


Bell peppers, chopped


Jalapeno peppers, chopped – (or more to taste)


Peppers, chopped (Anaheim, Serrano, or whatever type you find or like)


Banana peppers, chopped (optional)


Medium Onions, chopped

¼ Cup

Olive Oil (or as needed to sauté onions and beef)

½ Cup

Flour (I use rice flour because of my wife’s allergies)

2 Tbsp

Minced garlic

3-4 Tbsp

Chili powder (to taste)

3 Tbsp

Cumin (to taste)

2-3 Tbsp

Crushed red peppers (to taste)

1 Tbsp

Oregano (or more to taste)

3 Tbsp

Dried Cilantro (to taste), or twice the amount of fresh Cilantro

1 Tbsp

Salt, (or to taste)

3 Tbsp

Soy sauce

1 Tbsp

Balsamic Vinegar

4 Cups

Beef Broth

½ Cup

Canned Crushed Tomatoes


Cooking Instructions


  1. In a large heavy bottomed pot, sauté onions, mild peppers, and garlic in olive oil until onions are soft.
  2. Coat beef in flour and sauté with onion mixture until browned
  3. In a separate pan sauté bacon with hotter peppers until bacon is ¾ cooked or so.
  4. Add bacon mixture to beef and onions in large pot and add all of the spices.  Stir and sauté this mixture for a couple of minutes until well blended
  5. Add the beef broth and tomatoes, bring to a boil.
  6. Turn down heat and simmer for 2 hours or more.  Taste and adjust spices.