with Three Little Pigs Championship Flavor
This is not a Texas chili or a Midwest chili — this is BBQ-driven football chili designed for tailgates, watch parties, and stadium parking lots.
Why this win on football weekend
• Thick enough to stand a spoon
• Smoky enough to taste like the pit
• Sweet-heat balance that pairs with beer
• Can be made ahead and held all day
Ingredients
Meat & Base
- 3 lb smoked brisket, chuck roast, or beef short ribs (diced)
- 2 Tbsp beef tallow or bacon fat
- 1 large onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
Spice & BBQ Backbone
- 3 Tbsp Three Little Pigs Championship BBQ Rub
- 2 Tbsp Three Little Pigs Texas Beef Rub
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
Liquids
- 2 cups beef broth
- 1 bottle Three Little Pigs KC Sweet BBQ Sauce
- ½ cup Three Little Pigs Touch of Cherry BBQ Sauce
- 1 (28 oz) can crushed fire-roasted tomatoes
- 1 (15 oz) can tomato sauce
Beans (optional but tailgate-friendly)
- 1 can dark red kidney beans
- 1 can black beans
Kick
- 1–2 Tbsp chipotle in adobo (minced)
- Hot sauce to taste
Method
1. Build the Smoke Base
In a cast-iron Dutch oven or heavy pot, heat beef tallow.
Add onion and peppers and cook until soft.
Add garlic and cook 30 seconds.
Stir in both Three Little Pigs rubs, chili powder, cumin, and smoked paprika.
Toast for 1 minute — this unlocks the spice oils.
2. Add the BBQ Flavor
Add brisket or beef. Stir to coat with spice blend.
Pour in:
- Beef broth
- KC Sweet BBQ Sauce
- Touch of Cherry BBQ Sauce
- Crushed tomatoes
- Tomato sauce
Stir well.
Chris Marks (CBBQE) Chief BBQ Expert
