I present you Ryan English’s Chili recipe! It is the winning recipe for a chili cook-off we had at our company and he was kind enough to share this recipe. It is very hearty chili, I really like the mixture of 3 different types of beans and meat with a hint of spice from the jalapeno and vegetables.  As with any chili recipe, it is best when you can let it simmer for very long periods of time, either using a slow cooker or just on low heat on the stove. It’s a fairly easy recipe to make and can serve a large amount of people.


  • 3 lbs ground beef
  • 1 lb chopped tri-tip beef
  • 2 Med onions – diced
  • 2 Med zucchini – quartered and sliced
  • 6 cloves garlic chopped
  • 2 sweet bell peppers (red/orange/yellow)
  • 4 cans condensed tomato soup (2 cans water)
  • 1 large can diced tomato
  • 2 cans kidney beans – drained
  • 1 can white kidney beans – drained
  • 1 can black beans – drained
  • 4-6 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1-3 jalepeno/Serrano pepper finely diced and seeds removed
  • Pinch of crushed red pepper
  • Salt and Pepper to taste
  1. In a large pan, using medium heat add in onions with some olive oil and cook till it’s soften.
  2. Once it has soften, Add ground beef, cumin, garlic, some salt and pepper and cook until the meat is brown
  3. Once brown, skim and remove excess fat from the beef.
  4. In separate pan fry tri-tip and Serrano/jalepeno but be careful to not overcook the meat. Make sure you remove any of the seeds or it will intensify the heat of the chili.
  5. Add sweet peppers, zucchini to ground beef mix along with 1/2 the tomato soup, diced tomatoes, water and red beans. Bring to simmer stirring regularly for at least 1 hour.
  6. Add the tri-tip beef and jalapeno with the rest of the tomato soup and the other beans in the pot. Also add in chili power and other spices slowly and let simmer for at least 3 more hour until desired thickness.

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