Local Kine Chili for a Local Chilly Day

OM-freaking-G was it pouring today! Didn’t  help that the Mister and I did a massive grocery shopping this morning and it was just pouring just as we were making our way out to the car. I think it actually hailed for a minute this evening.

With the cold weather and rain, the Mister was in the mood for chili. Sounded good but I wanted something a little different from our usual chili. I dunno why but I’ve been thinking about local kine style chili and wanted something along those lines. You can read about local kine style from Kirk’s post here. You can also read about popular local kine chilis like Zippy’s from Pomai’s posts about  here and here, also Reid’s post here. There’s also Reid’s on Rainbow Drive-Inn’s here (happens to be Kirk’s favorite).

The Mister was open to trying a different type of chili so I used Kirk’s Local Kine Chili recipe as a guide. All I can say is that it hit the spot right on! Although the Mister proclaimed that he liked the other recipe more, it didn’t stop him from having 2 bowls (they were rather large bowls mind you) of it. And he’s looking forward to having it for dinner tomorrow night over rice.

Adapted from Kirk’s of mmm-yoso recipe

1 lb ground top round beef
1/4 lb bacon, diced
1/4 lb ground Portuguese Sausage
2 medium onion, chopped
1 cup chopped celery
2 cans pinto beans, undrained
1 red bell pepper, finely chopped
3-4 cloves of garlic, minced
1 C chicken broth
3 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 Tbsp ketchup
2 Tbsp Marsala wine
1 Tbsp paprika
1 Tbsp oregano
2 tsp sugar
1/4 tsp cumin
1/4 tsp ground ginger
1 packet of beef bouillon powder
2 bay leaf
2 Tbsp cayenne chili powder
1 tsp red pepper flakes
3 good dashes Worcestershire sauce


Brown bacon over medium heat. After the bacon is crispy (and the whole house smells like deliciousness times ten), add the onions, celery, bell pepper, ginger, pepper flakes and garlic, stirring to prevent browning.

Once the onion turns translucent, add the ground beef and sausage, cook to brown.

When the ground meat is browned,  add beans with bean juice and all, tomato sauce, tomato paste, chicken broth, beef bullion powder, sugar, oregano, bay leaf and cumin. Bring to a low boil, then reduce to a simmer.

When chili has been simmering for 5-6 minutes, add in Worcestershire, cayenne pepper, Marsala wine and paprika. Let simmer for a few minutes, taste and adjust flavor. Simmer for at least 30 minutes.


    • Thanks Dennnis! If I was to compare the flavor to something, I would say it kind of reminds me a little of sloppy joe. Mainly because both are tomato based. If you like Texas style chili, you might not like this one. I much prefer this style over rice or spaghetti than the other style I make.

      Maybe I’ll pick up a box of Zippy’s chili the next time I’m there.

    • Hey Kirk and thanks again for the recipe! I think what I love best about your recipe is that it comes out naturally thick, which I like.

      I’m not a big fan of kidney beans because I find the skin to be too tough. Pinto beans, or even pink kidney beans, have the softer skin, which I really like.

      Hehe, to be honest, I completely forgot about the mayonnaise. I was going to put a dollop in my bowl to try it but I was so hungry by that time, I just plum forgot. Hmm, you think I could add to a bowl of it prior to preheating and still have the same effect?

      • Hey CAB – I wouldn’t add it prior to reheating, but after reheating to break down the fat, and smoothly incorporate it into the chili. A little goes a loooong way, but I think you’ll notice a nice richness….

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