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Major Cojone's Chili Recipe

Major Cojone's Chili

Recipe courtesy Steve Conn and Colerain Firefighters Local 3915

Show: All-American FestivalsEpisode: Chili Festival

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

Showing 1-10 of 45

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  • on March 07, 2011

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    I made a few modifications but this was the best chili I have ever had. I made it as a "practice round" chili for our chili cook off next week! So far, I had only one guy say "not bad" and the rest have raved about it while lambasting the guy with the "not bad" comment! I used peppered maple bacon, diced tomatoes with chiles, and only one large onion (3 pounds???. I also used only 5 tablespoons of sugar instead of a cup. It turned out fabulous! Now, to try and duplicate it next Sunday for the contest.......

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  • on December 12, 2010

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    Excellent chili!! My family and friends just love it.

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  • on April 12, 2010

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    First thing I need to mention, this recipe will SERVE A SMALL ARMY! I would highly suggest cutting everything in half, you will still have plenty for a family of four or so.

    My small changes...
    -left out the sugar completely. didnt even use brown sugar like others suggested. the sweetness from the sweet onions and bell peppers was more than enough.
    -yes, i used sweet onions instead of your regular white or yellow. i believe they were Vidalia. a little pricier but well worth it.
    -i used cubed stew beef chunks instead of the sausage. Why? because i had a whole bunch in my freezer i needed to get rid of. i cubed them into half inches, they will shrink into smaller bite sizes, so dont worry.
    -i doubled the red pepper flakes, shot a whole lotta Tapatio, and some asian garlic chili. its still not that hot, to me at least. i might throw in some Thai Chili peppers later.

    Don't be in a hurry. Let the pot simmer for AT LEAST 3 hours so that all the meat is super tender.

    I'm going to have to freeze a lot of this for later. my wife doesn't like chili. sucks to be her.

    THANK YOU FOR THE RECIPE!!

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  • on April 08, 2010

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    Made this for a chili fund raiser and got plenty of compliments. I cut the sugar in half and kicked up the heat some.

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  • on March 23, 2010

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    I won first place in our company chili cook-off using this recipe as a base. I cut out the sugar entirely - increased the chili powder, crushed red pepper and tabasco. I also added 1 1/2 tsp. of ground cumin.

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  • on January 12, 2010

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    This chili is always a favorite at our house. I will say that I tweek the recipe a little by adding more chili powder and some cumin. Also, chipolte Tobasco hot sauce is GREAT in this chili.

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  • on November 12, 2009

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    I LOVE this chili, and I'm not even a big meat person. My husband loves it too and I make it for our church's chili bake off each year. It's a big hit. I highly recommend it. It is expensive to make, because of all the meat in it, but it's worth it! I also cut the sugar in half as recommended by others who posted here, so I recommend that too.

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  • on October 25, 2009

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    i cooked this chili exactly like the recipe says. It is kind of expensive to make with 6 lbs. of different meats in it. I was very disappointed in the results. There is just too nuch sugar in the recipe. It reminded me more of cereal than chili. It had good flavor, but was just too sweet. If I make it again, I will leave out the sugar all together, or add a little orange juice instead. I thought I shouldn't add that sugar, but I doubted my own judgement.

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  • on October 15, 2009

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    excellent taste and different ingredients

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  • on September 14, 2009

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    Since I was only cooking for 4, I cut this recipe in half (except for the sugar. After reading other reviews, I only used 1/4 cup of sugar. I also used plain/regular ketchup.

    It tasted a little sweet for us, so I will cut the sugar even more next time I use this recipe. I will also cut the spice down a little and put oregano and cumin in the place of it next time I cook this.

    Overall, this is a good recipe in my opinion, but needs a few little things so it suits our personal taste. However, I will be cooking this again.

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