Doc's Primo Chili

Prep Time: 3½ Hours

Yields: 10–12 Servings


Most cooks say the secret to great chili is to cook it a long time to get the best possible flavor. What makes this chili unique is the substitution of chicken gizzards in the place of beef or pork. This ingredient gives the recipe a healthy twist because the gizzards are not only high in flavor, but also low in fat. In addition, this dish has a flavor unlike any other chili because of the apple pie spice and cocoa powder.


4 pounds ground chicken gizzards

¼ cup vegetable oil

2 cups diced onions

1 cup diced celery

1 cup diced bell peppers

½ cup sliced garlic

1 (28-ounce) can RO*TEL®

1 (8-ounce) can tomato sauce

2 cups beef stock

1 tsp liquid smoke

½ cup beer

1 tbsp cumin

¼ cup chili powder

2 tsps paprika

2 tbsps apple pie spice

2 tbsps ground fennel seeds

1 tsp cocoa powder

salt and black pepper to taste

granulated garlic to taste

1 jalapeño pepper, seeded and diced


In a 12-quart, cast iron pot, heat oil over medium-high heat. Add ground gizzards and cook until golden brown, stirring occasionally. When meat is golden brown, add onions, celery, bell peppers and sliced garlic to the pot and sauté until vegetables are wilted, stirring occasionally. Blend in RO*TEL®, tomato sauce, beef stock, liquid smoke and beer. Bring to a rolling boil then reduce to simmer. Stir in cumin, chili powder, paprika, apple pie spice, fennel seeds and cocoa. Season lightly with salt, pepper, granulated garlic and jalapeño. Reduce heat to simmer and cook 3 hours, stirring often. The longer chili cooks, the better it will taste. NOTE: Add 1 can of cooked kidney beans 10 minutes prior to serving if desired.