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Bob’s Chili (Venison or Beef)

This recipe isn’t for chili. It’s for the best chili you’ll ever taste. Country Bob’s chili con carne will warm and fill you up. Tell your friends to bring some crackers because they’re going to want to try some, too!

chili hero

 2 lbs hamburger or venison
 46 oz 1 can Tomato juice
 80 oz 2 cans Brooks Hot Chili Beans (drained)
 30 oz 2 cans Dark Red Kidney Beans (drained)
 13 oz bottle Country Bob’s All Purpose Sauce
 1 sweet onion, chopped
 1 bell pepper (green, red or yellow), chopped
 6 cloves garlic, minced
 2 tsp 2 tsp chili powder
 Cracked black pepper
 ½ tsp dried basil
 ½ tsp dried thyme
 ½ tsp dried oregano
 2 tbsp balsamic vinegar
 1 tsp cumin
 1 tbsp Country Bob’s Seasoning Salt

Brown hamburger and drain grease.


Pour in tomato juice, chili beans, kidney beans, and All Purpose Sauce. Add vinegar.


Add bell pepper (if desired), onions and garlic. Then add spices.


Allow chili to come to a boil. Reduce heat and simmer for an hour.


Get out the crackers, it’s time to eat!


If you don’t add the little bit of vinegar, it will foam over as it comes to a boil. Two tablespoons should be enough. If it still starts to foam add an additional small amount more.



Chili con carne (“chili with meat”) is a stew containing peppers, meat, tomatoes and often beans and other seasonings. Often recipes provoke disputes among aficionados, some of whom insist that the title applies only to the basic dish. It is a frequent dish for cook-offs and is also used as an ingredient in a number of other dishes.