This weekend we had our annual chili party (coinciding with the Polar Plunge). In lieu of jumping into a frozen lake, I decided to just make chili. I'm recording the recipe here for posterity and so that I don't have to try to guess at what I did next year.

Chili of the Deep

  • Makes about 40 pounds
  • 2-3 hour prep time
  • 8 hour cook time


  • 6 large onions
  • 4 pounds beans
  • 6 large cans of diced and/or crushed tomatoes
  • 3 cans of tomato paste
  • 4 pounds of stew beef
  • 4 pounds of bacon
  • 1 pound of jalapenos
  • 4 large bell peppers
  • Garlic, chili powder, cumin, and turmeric to taste

These numbers reflect the modifications that I should have made this year. A few slightly hotter peppers would also be good.

Secret Ingredients of the Deep

  • 1 bag of cuttlefish
  • 1 liter of rum (Kraken rum for true depth)

Preparation and Assembly

Dice the onions and peppers. Cut the bacon into reasonable bite-sized pieces. Distribute the ingredients throughout the pot in layers to help mix and then cook on low for about 8 hours. Stir often.