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Checkered Flag Chili


Courtesy of StatePoint Media

3 pounds ground beef

3 pounds ground pork

3 tablespoons bacon drippings

2 large onions, chopped

1 bell pepper, chopped

3 tablespoons red pepper

5 cloves garlic, minced

1 teaspoon oregano

1 tablespoon cumin

6 large fresh tomatoes, peeled and chopped (or two 8-ounce cans tomatoes)

1 small can green chilies

2 teaspoons salt

2 tablespoons apple cider vinegar

2 12-oz. cans Dr Pepper

2 cups water

4 tablespoons chicken stock

2 cans kidney beans, drained

2 jalapeños, finely diced

1 (6-ounce) can tomato paste

8 tablespoons chili powder



Render fat from bacon and save the fat from cooked bacon. Sauté all vegetables and garlic in rendered fat.


Separately brown all beef and pork; drain excess fat.


Add beef and pork into the sautéed vegetables.


Reduce Dr Pepper by 50 percent by bringing to a boil and simmering until quantity is half. Add all other ingredients and simmer for 1 to 2 hours.


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