You can try and make your own, but we can promise you it won’t be as good as OUR chili. Better than your mama’s version AND your granny’s, our chili is outta this world. Here’s a recipe (minus our secret ingredient) for you to try and cook at home:

INGREDIENTS:

• 3 cans (15 ounces each) red kidney beans or small red beans, drained
• 1.5 tablespoon vegetable oil
• 1 large onion, quartered, sliced
• 1 green bell pepper, chopped
• 1 pound ground round
• 2 cans (14.5 ounces) tomatoes
• 1 can green chile peppers
• 1 can (8 ounces) tomato sauce
• 1 small bay leaf
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• Dash of cayenne pepper
• Dash ground cloves

Rinse dry beans, cover them with cold water, and let them soak overnight. Drain, transfer beans to a large saucepan, and cover them with fresh water. Cover and simmer for about 1 hour, or until tender, whatever comes first. Drain everything. Use a skillet to brown the onion, pepper, and ground beef in oil. Add the tomatoes, tomato sauce, peppers, and seasonings. Cover and simmer for 2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat them through.