BoneYard's Southern Chili

BoneYard’s Southern Chili recipe

5 lbs. ground beef

2 c. yellow onion, diced small

2 tbs. minced garlic

1 c. green bell pepper, diced small

½ c. jalapeno, diced small

1 c. celery, diced small

4 c. whole peeled canned tomatoes, with juice

2 tbs. tomato paste

2 c. Dr. Pepper

½ c. brown sugar

1 tsp. ground cumin

1 tsp. red pepper flakes

1 tsp. ground coriander

1 tsp. smoked paprika

2 tbs. chili powder

2 tbs. fresh oregano, chopped

4 Tablespoons fresh sage, chopped


In a large pot, over medium heat, cook the ground beef till browned, drain off excess fat and return to the pot. Add the dry spices and tomato paste and saute for 5-6 minutes to develop flavor. Add the garlic and saute for 3 minutes more. Add the diced vegetables (not the tomatoes) and saute for 10-12 minutes, until the onions are soft and translucent. Add the tomatoes, any juices from the canned tomatoes and the Dr. Pepper allow to simmer for 2 hours. Add the fresh herbs and simmer for 30 minutes more. Serve over crumbled up cornbread to keep with the southern theme or go Cincinnati-style and serve it over spaghetti topped with shredded cheese and sour cream.