Penzey's chili

Penzeys chili with beans


1 pound of meat

2 to 3 slices bacon diced

1 large sweet onion chopped

10 med. tomatoes peeled and chopped up or 1 28 oz. can crushed tomatoes

Following Penzey’s chili powders 1 rounded tsp. each:

Ancho chili pepper

Chipotle ground red

Chili pepper medium hot

Smoked paprika

1 Penzey’s dried arbol pepper

1 to 2 teaspoon cumin, I used 1

2 bay leaves

Salt and pepper to taste

½ bottle beer to deglaze pan

Water to add

1 cup dried red or pinto beans soaked overnight


I call this Penzey’s chili because I used all their spices for it. I had about a pound of smoked sausage to use up so I used it; smoked on my Traeger then cut in quarters long wise and cut in ½ inch pieces. You can use ground sausage, hamburger or a mix.


Spray a large pot with some olive oil and cook diced bacon till starting to brown, add in your meat and cook until browned. Add in the chopped onions and when they start to brown add in all the dry spices. Stir to mix well and it starts to stick to the pan; add in the beer to deglaze the pan.


Add in the tomatoes, dried pepper and bay leaves. When it returns to a boil add in the rinsed beans, salt and pepper. Add water if needed and bring to a boil then turn down to a slow simmer and cook at least two to three hours. I simmer with the lid off and usually have to add water as I go for the consistency I want.  Serve with some shredded cheese and sour cream on top.


Note: This came out hot for me but any who like heat it is a medium I would say.

I found a lazy way to peel the tomatoes is cut off the tops and remove any core, cut an X in the bottom and do on your pellet smoker at 225-250 deg. for an hour. I use a slotted grill pan. Let cool to handle and the skin comes off easily.