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Our Favorite Chili

Recipe from Pinehurst Inn Bed & Breakfast in Bayfield, WI 

We are going into negative temperatures for the next seven to ten days, so it is the perfect time to make a big batch of our favorite chili. We like it a bit spicy and this recipe reflects that, but it is easy to tone down by reducing the amount of jalapenos, cayenne pepper, and red pepper flakes. After several years of working on the right combination of spices, this is the result. I have been making this chili for more than 20 years now, and while I continue to try other recipes, this chili remains our favorite. We love to top off our chili with some cheddar cheese, as well as onions and a dollop of sour cream. YUM!!

Okay, I know chili is not your typical breakfast, but it is wonderful over scrambled eggs or an omelet or, my personal favorite, on top of corn cakes (broken up corn muffins work well too). I have a corn cake recipe that our guests love, which I will have to share with you. We typically serve it with pepper jelly and a poached egg. Come check out the Bayfield area, with all its great outdoor activities, and stay with us at Pinehurst Inn Bed & Breakfast–you never know what may be on the menu for breakfast.

While chili has not made it to our breakfast lineup, considering the weather we are expecting, I thought I would share a favorite of ours. We hope you enjoy this as much as we do! 

Prep Time: 1 Hour
Cook Time: 2 Hours
Total Time: 3 Hours
Servings: 8 to 10


  • 1 1/2 TBLSP whole cumin seeds
  • 1/2 lb bacon, diced
  • 3 lb chuck roast or round steak, cut into 1/4 inch cubes
  • 3 medium yellow onions, peeled and chopped
  • 6 cloves of garlic, minced
  • 8 jalapeno peppers, seeded and chopped (we leave seeds from 1 or 2 peppers for added heat)
  • 3 TBLSP chili powder
  • 1 TBLSP dried oregano
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp cayenne pepper
  • 42 to 45 ounces of canned diced or crushed tomatoes (I use three 14.5 ounce cans of diced tomatoes)
  • 2 15 ounce cans of chili beans, drained (optional)


  1. Preheat oven to 350. Place cumin seeds in shallow pan and toast on middle rack in over for 3-5 minutes (until it becomes fragrant). Remove from oven and set aside to cool.

  2. In a large dutch oven, cook bacon until it is slightly browned. Add diced meat to pan and brown over medium-high heat. Add onions and jalapenos and cook until onions are translucent. Add garlic, toasted cumin seeds, chili powder, oregano, salt, black and white, red pepper flakes, and cayenne pepper to pan and stir to thoroughly combine. Add tomatoes with its juice to pan and bring to a boil. Simmer for at least 1 1/2 hours. The beef should be very tender and chili slightly thickened.

  3. If you are using beans, add them into the pan and heat through. It is now ready to eat. Try topping your chili with cheese, onions, avocado and/or sour cream. ENJOY!

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