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  • 2 lb. ground beef
  • 2 tbsp. olive oil
  • 2 c. Spanish onions, medium, diced
  • 2 c. bell peppers, medium, diced
  • 5 cloves garlic, sliced
  • 13 c. Wright’s Hickory Seasoning
  • 28 oz. crushed tomato
  • 28 oz. petite diced tomato with juice
  • 3 tbsp. Ortega Taco Seasoning
  • 2 tbsp. dark chili powder
  • 2 tbsp. oregano
  • 2 tsp. coriander
  • 1 tbsp. Trappey’s Spicy Hot Cayenne Pepper Sauce
  • 2-15.5 oz. cans red kidney beans, drained
  • Salt and pepper


  1. In a medium stock pot sauté onions and peppers in olive oil, add ground beef and cook until beef has crumbled and fully browned.
  2. Next add remaining ingredients except for beans and bring to a simmer.
  3. Allow to simmer while stirring frequently for 45 minutes. Add beans and cook for an additional 15 minutes. Adjust seasoning.


This is a base smoky chili recipe that lends itself well to creativity. Try adding different proteins ground duck, veal, pork, etc.

This recipe is also a great as a topping for hot dogs, burgers and served over creole rice pilaf. Garnish with lots of shredded cheddar cheese and a side of Trappey’s Spicy Hot Cayenne Pepper Sauce.