The Cookbook

Flash's Chili

I've never written my recipe down, but here are a few of my "secrets":

Start with 2 strips of bacon, brown and remove to saute diced onion & garlic in the drippings.

2 lbs. cubed chuck to 1 lb. ground chuck ratio

both beer and beef broth for simmering (4 hours)

Thicken the sauce with yellow corn meal.

Add canned chipotle chiles (for the smokey flavor & heat).

Roasted hatch chiles, when available (I buy them in August and freeze them for chili.)


Spouse taught me to appreciate my chili over rice and topped with grated cheddar and sometimes Fritos.

Flash McCord