2016 - The Spiked Pig
Chef: David Benjamin

A couple of notes: This recipe is a riff on this one.

Used special bacon from Whole Foods, ground pork/sausage meat, a mix of chili powders some I ground, no celery, Angie’s mom’s homemade pureed tomatoes instead of canned, Guinness as the beer of choice, Hudson Baby Bourbon (the inspiration for choosing this recipe), some honey and white vinegar to kill a bit of the saltiness, and a shot of one of the hot sauces from last year’s chili bowl. Cooked in a slow cooker for about 10 hours.


1 pound chili grind meat
3 slices bacon
1 Tablespoon cumin seed, roasted and ground
1 Tablespoon New Mexico chili powder
1 Tablespoon ancho chili powder
1 Tablespoon California chili powder
1 teaspoon Mexican oregano, crushed
1 teaspoon thyme
1 teaspoon allspice
1 teaspoon dried cilantro
1 large onion, finely chopped
2 stalks celery, finely chopped
1 can El Paso mild green chiles
3 jalapeño chiles, seeded and finely chopped
1 habanero chile, seeded and finely chopped
1 large garlic clove
2 15 ounce cans stewed tomatoes, pureed in a blender
1 12 ounce can beer
1 teaspoon beef base
3 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 shot Jim Beam bourbon whiskey
2 Tablespoons olive oil
3 Tablespoons masa harina


  1. Cook bacon and reserve grease for sauteing onions and garlic.
  2. In a large chili pot, sauté onion and garlic. Remove onions and garlic and set aside.
  3. Add olive oil and cook meat until gray in color, but not browned.
  4. Add onion and garlic back to chili pot, and add dry spices. Cook while stirring for 3 to 4 minutes.
  5. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base.
  6. Bring to a boil, and then simmer about 3 to 4 hours until done, adding masa harina 5-7 minutes before complete.
(copyright 1990-2016, Ian Silver)