Jesse James Shotgun Chili

Jesse James Shotgun Chili


As published on West Coast Choppers Facebook page.



1 pound of el cheapo ground beef.

1 pound log of Jimmy Dean Spicy Sausage
1 pound kidney beans (non-canned)
1 pound black beans (non-canned)
1 32oz box of Beef broth
2 cups of tap water
1 jar of RAO’s Marinara sauce 
1 can stewed tomatoes 
1 medium-size yellow onion
1 green bell pepper
One Garlic clove
2 tablespoons Chili powder
2 teaspoons of ground cumin
2 teaspoons of smoked paprika 
1 1/2 teaspoons of Kosher salt 
3/4 teaspoon of ground pepper.
1/3 cup of olive oil
Shredded Cheese
Sour Cream

*All these ingredients are available from just about every grocery store. Don’t waste your money on that overpriced organic crap. 
Here we go.
*First Dice the onion and bell pepper into tiny tiny pieces. Just keep chopping! We are trying to camouflage them in the chili. Kids love the flavor but if they see anything that resembles a vegetable? You will hear the Ol’ “I don’t like it”. Let’s avoid that.
Next, smash the garlic clove with the side of the knife. Then dice it the same as the onion and bell pepper(keep them separated on cutting board)
A quick purée of the stewed tomatoes in the blender also makes it more kid-friendly.
*Heat up the dutch oven.  Then pour in your olive oil and let it heat up. Dump in your diced garlic and cook it until the garlic softens up. Stirring with a wooden spoon.
*Next put in that Jimmy Dean and your ground beef. Chop it and stir it with the wooden spoon until it’s all browned. Now put in your diced bell pepper and onion and stir.
*Dump in the beef broth, water & tomatoes, RAO’s sauce, beans, and spices. Give it a quick stir and put the lid on and cook it on High for 50 minutes (cook times might vary with different cookers, sneak up on it!)

That’s it! Open and serve with cheese and a scoop of sour cream. 
FYI it’s always better the next day! 
Good Luck!

as shared on Facebook,


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