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Booma's Revenge Chili

Booma’s Revenge Chili
17 votes, 4.00 avg. rating (79% score)
by in Jan 2009

Total Time: 30

Yield: 10 servings

This recipe for "home chili," also referred to as "revenge chili" comes from Jerry Buma -- the 2007 International Chili Society World’s Champion. Competition chili "isn't something anyone would want to eat," he explains. It's made just for tasting, not to eat by the bowlful. (Besides, he'd never give out his prize-winning secret recipe.)

Read Jerry's Chili Tips!

Booma's Revenge Chili


  • 3 pounds lean ground beef
  • 1-1/2 tablespoons vegetable oil
  • 1 medium red pepper, diced
  • 1 medium onion, diced
  • 4 large garlic cloves, minced
  • 3 serrano (medium spicy) chiles, minced
  • 1 10-1/2-ounce can double-strength beef stock (or 2-1/2 cups beef stock boiled down to 1-1/4 cups)
  • 6 tablespoons chili powder
  • 3 tablespoons cumin
  • 1/4 teaspoon dry oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 28-ounce can petite diced tomatoes
  • 1 6-ounce can tomato paste
  • 1 19-ounce can red kidney beans, rinsed and drained (optional)


In a large (7-quart) heavy-bottomed pot over medium-low heat, cook ground beef, breaking it up with a potato masher until it's fully cooked. Then drain and discard most of the rendered fat. In a separate medium-size saute pan over medium heat, add oil and cook red pepper, onion, garlic, and chiles just until they begin to soften, about 5 minutes. Add cooked vegetable mixture, beef stock, spices, sugar, and diced tomatoes to the big pot and simmer 1 hour. Add tomato paste; stir well and cook another half-hour, stirring occasionally. If you're using beans, stir them in 10 minutes before serving.

Updated Friday, January 10th, 2014
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4 Responses to Booma’s Revenge Chili

  1. Anonymous January 27, 2009 at 12:05 pm #

    My thanks for this outstanding chili recipe. I had a great time preparing it and my wife and I love it. More people should try it. Thanks again for sharing.

  2. Jim MacKay February 20, 2009 at 10:43 am #

    I always adhere to the tried and true 4-c’s. Cumin, chili powder, cinnamon and cilantro. I added 1 tablespoon cinnamon and about a quarter cup fresh cilantro. An excellent recipe!

  3. Jeffrey Katz February 9, 2011 at 10:31 am #

    It takes time to make it, but the results are well worth it. Although the recipe calls for serrano peppers, I was unable to locate them, so I substituted jalapenos instead. And I took a tip from another post on here and added a tablespoon of cinnamon.

  4. Steve Pond September 14, 2012 at 9:00 am #

    This is very close to one of my favorite chile recipes, the only addition I add is either a cup of black coffee, or bottle of beer.

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