Chili is an extremely diverse food. Chilis the restaurant began the concept after a chili cookoff. The restaurant concept, named Chili's with the logo of a distinguished chili pepper began in 1975. The concept was simple, it focused on chili, the dish, and burgers. The concept expanded the simple menu and grew rapidly. The bold red chili, as a logo, is distinct and unique. Chili on your table or a menu you have made can be as distinct as the logo with the same influence.

Types of Chili?

The chili shown is a red jalepeno pepper. Chili, refers to a pepper that has some degree of heat. The heat is measured in scoville units. While the peppers themselves are chilis, they are often dried and ground up to make the chili powder that is used in most chili. However chili refers more to the use of the hot peppers in a soup/stew like dish. The dish itself takes on many forms though, chili relleno is a stuffed hot pepper, which is unlike what we typically think of when we think of chili. 

Chili denotes the use of a spicy pepper. Chili, as we know it, refers to a stew/soup like dish that is seasoned with chilis. These chilis are usually in the form of a dried hot pepper that is ground into a powdered spice. Chili peppers are many in types, shapes, heat and color. Chili, the dish, is also very diverse in what it looks like, the flavors in it, and ingredients that form the recipe. Chili in Texas doesn't have beans.

Hot dog Chili, Texas chili con carne, White chicken chili, White Seafood Chili, Vegetarian Chili, Vegan Chili, Springfield Chili, No bean chili, black bean chili, green chili. These are a few chili concepts. The recipes for chili are as endless as the ingredients.

What is it about Chili Peppers?

A pepper is a chili, they all range in the degree of hottness, shape, color and flavor. Bell peppers, which are the red and green peppers that are so commonly used in recipes, have no heat, the scoville scale on them is extremely low. Carolina reaper pepper is on the opposite scale, they are extremely hot. 

Hot sauces are made from extracting the flavor and scoville values from the peppers and made into a sauce.

The sauces are comprised of ingredients that often consist of vinegar and other ingredients such as tomato, fruits. 

The best hot sauces have flavor and heat, not just heat. Hot sauces aren't to be taken lightly, high scoville sauces can take your breath away. 

There are many people who love the high scoville. 


Seasoning with chilis is a delicate task, or at least it can be. While the introduction of chilis into a recipe can implement some great flavor, if not aware of the heat and flavor values can leave you with an extremely hot recipe. 

Chili balanced recipes, like other recipes, provide you with layers of flavor that compliment each other resulting in a pleasant flavorful dish.

When you are making dishes with chilis, consider who is eating the recipe. You will want to adjust the heat level to the audience consuming it.  Fire-eaters, those who enjoy high scoville recipes, can tolerate heat much more than the most people who  prefer mild to medium heat levels.

Tomato Based Chili?

Chili, the dish, is made up of many ingredients. One of those ingredients can be tomato product. Tomato product is common in most chili, although chili can be made with no tomato. Brown chili has a spicy gravy like consistancy. Brown chili may or may not have beans it it.

The tomato might be, fresh, canned crushed diced or sauce, The tomato provides an element of acid that often contrasts rich proteins, such as pork, and or beef. When tomato is combined with chili powder and other complimentary ingredients. There is a chili recipe here on this site that all of the ingredients are smoked, including the fresh tomatoes.

In the recipe listed above the tomatoes were smoked. They add a smokey character to the dish along with all of the other ingredients. There are other ways to alter flavors. You can roast the tomatoes or grill them. There is another way to alter the flavor, you can use tomatoes with different flavor profiles.

Roma, beefsteak, vineripened, heirloom tomatoes all have different flavor profiles. You could also use tomatillos to alter the flavor contrasts in your chili recipe.

White Chili

White chili is a version of chili that will typically use cream or cheese or a combination as part of the recipe. The chili's used in these recipes can be more of a fresh version than a powder. A traditional chili powder will change the color of the cream or cheese sauce. Diced serano peppers or others such as jalepeno's are added to a simmering sauce. Seafood or chicken are often used as the protein in a white chili.

Seafood and chicken are both milder proteins requiring flavors that won't overpower the dish. Serano peppers are a good choice because they aren't as bold as many of the chili peppers out there. White seafood chili here listed on this site uses smoked serrano peppers. The serrano flavor is sharp, distinct and yet not overpowering which allows it to compliment the mild flavors of the seafood within it.

Queso, is actually a spicy cheese sauce. It is used as a complimentary sauce to burritos, tortilla chips and other Mexican or southwestern style foods. Queso, although it contains chilis of some kind, is not actually a chili it is more of a sauce 


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Barn Yard Chili

Beef, Pork Ribs, and Apple Smoked Bacon in a great chili
Prep Time10 mins
Cook Time30 mins
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Servings: 10
Calories: 412kcal


Original Step Ingredients

  • 1 tbsp olive oil
  • 6 oz Onion diced
  • 6 oz green pepper diced
  • 6 oz Red Pepper diced
  • 2 tbsp jalepeno diced
  • 2 tbsp minced garlic

2nd Step Ingredients

  • 9 oz chorizo
  • 1 lb Ground Beef
  • 8 oz pork rib diced
  • 6 oz cooked bacon diced

3rd Step Ingredients

  • 14½ oz Tomato, Diced
  • 14 oz tomato sauce
  • 1 tsp oregano
  • 2 oz brown sugar
  • 1 tsp mustard, dry
  • 1 tsp cumin
  • 2 cup Beef Stock or you can substitute bouillon/base and water
  • oz chili powder


  • Sautee all of the ingredients in the first step ingredients in 1/2 the oil saving the other 1/2 for the meat saute stage. Saute the first on medium-high heat for 2-3 minutes.
  • Remove the above ingredients, set aside
  • Add the second half of the oil (1 Tbsp) into a pan, saute beef and chorizo (if raw), breaking up into small bits. 3- 6 minutes, medium-high heat.
  • Drain off the excess fat, return the meat, add 1st step to the pan
  • Add 3rd step ingredients to the other ingredients. BTB (bring to a boil) reduce to simmer for 15 - 20 minutes
Nutrition Facts
Barn Yard Chili
Amount Per Serving (12 oz)
Calories 412 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 78mg26%
Sodium 1092mg47%
Potassium 824mg24%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 11g12%
Protein 24g48%
Vitamin A 3093IU62%
Vitamin C 47mg57%
Calcium 77mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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