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How about some Okra Chili for your Super Bowl party?

Chili I made some chili yesterday, and I must say, it was quite good. With tomorrow being Super Bowl Sunday, some of you may be looking for something to feed to your friends, and chili is great for just such a gathering.

I had wanted to make something with okra for a little while, and was also hungry for chili, so I did a quick search and found a recipe for okra chili. I made a few changes based on what I like, and then made a few more changes since I got in trouble for making my last pot of chili too spicy.

Prep time is roughly 2 hours. 30 minutes of prep work with 90 minutes of cooking time.



  • 1 tablespoon Cumin
  • 1 tablespoon Garlic Powder
  • 2 teaspoons Paprika
  • 1/2 tablespoon Curry Powder
  • 1/2 tablespoon Chili flakes

The Chili

  • 1 lb Lean Ground Beef
  • 1lb Ground Lamb
  • 1 cup Okra (sliced into half inch sections)
  • 1 Sunset Ancient Sweet Pepper diced (it’s a brand name for a hybrid pepper.  If you want something spicier, you can sub a Serrano pepper, or, if you can’t find Ancient Sweets, you can sub an Italian Sweet pepper )
  • 3 Finger Hot Peppers sliced into rings
  • 3 dried Chipotle peppers sliced into rings
  • 1 Orange Bell Pepper diced and seeded (they were out of red)
  • 4 Cloves of Garlic chopped
  • roughly 1/4 of a bunch of Cilantro.  Pick the leaves off and set aside.  Chop the stems.
  • 1 Sweet Onion diced
  • 2 cups Beef Stock
  • 1 (14.5 oz) can of diced tomatoes
  • 1 (14 oz) can of Kidney Beans
  • 12 ounces of Guinness (this leaves 4 ounces for you to enjoy)
  • 2 tablespoons vegetable oil
  • Kosher Salt and Fresh Ground Pepper to taste

Chili pot


  1. Mix spices in small bowl.
  2. Heat 1 tablespoon oil in skillet.  Add the meat cook until browned.  Drain excess fat.  If necessary, deglaze the skillet with half the Guinness
  3. Heat 1 tablespoon oil in large pot.  Add  okra, bell pepper, garlic, and onion.  Sprinkle on salt to taste.  Saute on medium high heat, stirring frequently.  When the onions start to turn translucent, slowly add the chili spices in while stirring.  Then add the rest of the peppers.  Continue to cook for an additional 5 minutes, stirring frequently.  Use the Guinness to deglaze the pot.  
  4. Add the meat and any Guinness used to deglaze the skillet.  Add Diced tomatoes and beef stock.  Bring to a boil.  Reduce heat and simmer for 1 hour.
  5. Add the kidney beans and cilantro stems.  Cook an additional half hour.
  6. Serve with a topping of shredded cheddar and chopped cilantro leaves.

You’re on your own for the corn bread, I’m not a fancy baker, I just used a mix.