Richmond Chili Throwdown Winner

in News & Events, Recipes

After a fierce competition between staff members at our Richmond store on January 24 in our Chili Throwdown, the votes have been tallied and we have a winner! 

Congrats to Kevin Goolsby of our House and Home Department!


Mr. G’s “Hell’s Fire” Chili


1 ½ tablespoons olive oil
2 yellow/sweet onions, chopped
8 medium garlic cloves, finely minced
4 jalapeno peppers, minced (no seeds or pith)
3 Anaheim peppers, minced (no seeds or pith)
1 yellow pepper, minced (no seeds or pith)
2 pounds stew meat, rough chop
1 ½ pounds hot Italian sausage, ground
1 can La Costena diced tomatoes, 14 oz
1 can La Costena tomato paste, 6 oz
1 can Rotel tomatoes with lime juice & cilantro
2 cups Roma tomatoes, no seeds or juice, chopped
1 can dark beer
1 cup chicken stock
2 teaspoons ground cumin powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon hot paprika
1 teaspoon oregano
1 teaspoon cayenne
1 tablespoon chili powder
1 teaspoon coriander
1 tablespoon ground ancho chile powder
2 teaspoons salt
2 teaspoons, black pepper
¼ cup brown sugar
3 teaspoons Tony Chachere’s Original Creole seasoning
2 teaspoons Cavender’s All Purpose Greek seasoning
¾ cup fresh cilantro, chopped
2 cans La Costena black beans
1 can La Costena pinto beans
1 can La Costena red kidney beans
1 can La Costena refried pinto beans
1 can La Costena chipotle sauce, 8 oz
¾ cup shredded ‘Mexican blend’ cheese


  1. Heat oil
  2. Cook onions, garlic and all peppers till caramelized
  3. Add meat and cook till browned
  4. Add diced tomatoes, tomato paste, Rotel tomatoes, Roma tomatoes, beer & chicken stock
  5. Add spices, brown sugar, seasonings, cilantro, beans, refried beans, chipotle sauce & cheese
  6. Reduce heat and burn for all eternity