Mark’s Rootin’ Tootin’, Hootin’ Hollerin’ Chili

Mark Longenbach
Mark’s Rootin’ Tootin’, Hootin’ Hollerin’ Chili

This chili recipe is a variation on Food Network founder Jack Clifford’s award-winning recipe from the 1990s. It’s the perfect chili base recipe that will allow you to experiment with additional ingredients if you are adventurous. Maybe substitute a bit of the water with coffee? Or add some chocolate? Or variations on chili powders, hot sauces, and vinegars?

  • ½ cup of vegetable or other cooking oil
  • 2 Vidalia onions (finely chopped)
  • 6 cloves of garlic (finely chopped)
  • 1-1/2 lbs. of ground beef (80/20)
  • 1-1/2 lbs. of ground pork
  • 2 lbs. of chuck roast (trimmed and cubed)
  • 5 cups of water
  • 1 16-oz bottle of flat beer
  • 1 can of crushed tomatoes (28 oz)
  • 2 cans of tomato paste (4 oz)
  • ½ cup of vinegar
  • ¼ cup of sugar
  • 6 tbsp. of chili powder
  • 4 tbsp. of ground cumin
  • 3 tbsp. of dried oregano
  • 1 tbsp. of cayenne pepper
  • 1 tbsp. of salt
  • 6 beef bouillon cubes
  1. Sauté onions and garlic in a sauté pan until soft and translucent. Transfer to a 4-qt (or larger) cooking pot.
  2. Brown the ground beef. Drain and transfer to pot.
  3. Brown the ground pork. Drain and transfer to pot.
  4. Brown the cubed chuck roast. Drain and transfer to pot.
  5. Using ¼ cup of boiling water, dissolve 6 beef bouillon cubes and add to pot.
  6. Stir in all wet ingredients (water, beer, vinegar, crushed tomatoes, tomato paste) until fully incorporated.
  7. Add all dry ingredients and stir thoroughly.
  8. Cook on medium–high heat until the first signs of a low boil, then reduce heat to low.
  9. Continue to cook on low heat for a minimum of three hours (the longer the better, as the liquids will reduce and the chuck roast cubes will fall apart).
  10. Serve over a small amount of rice (optional).
  11. Top with shredded cheddar cheese and your favorite hot sauce if you desire a spicier chili.
  12. Commence with the Rootin,’ Tootin,’ Hootin’, and Hollerin’.