Hillbilly Chili

Hillbilly Chili

Tennessee Bob’s Hillbilly Chili is the real deal — hearty ground beef, al dente pinto beans, and rich diced tomatoes fired up with Hillbilly Hot Sauce, Hillbilly Wing Sauce, and Spice of Life dry rub. Bold, warming, and best served with a side of Wing Sauce cornbread that’ll have everyone coming back for more.

• ⏱️ Prep Time: 15 minutes (plus overnight bean soak)
• 🍳 Cook Time: 45 minutes
• 🍽️ Servings: 4–6

Ingredients

The Chili

• 1 lb 80% lean ground beef
• 2 cups pinto beans, soaked overnight until al dente (firm)
• 3 cups diced tomatoes (fresh or canned)
• 1 can (12 oz) tomato sauce
• 1 cup red onion, chopped
• 2 bulbs garlic, finely diced
• Salt to taste

The Heat

• ½ cup Tennessee Bob’s Hillbilly Hot Sauce
• ⅓ cup Tennessee Bob’s Hillbilly Wing Sauce
• 1 tbsp Hillbilly Spice of Life dry rub

For Serving

• Cornbread made with Hillbilly Wing Sauce stirred into the batter (adds a rich, buttery texture) 🌽

Instructions

Step 1: Sauté the Aromatics

In a large pot or Dutch oven over medium-high heat, sauté the chopped red onion and diced garlic until golden brown and fragrant, about 5–7 minutes.

Step 2: Brown the Beef

Add the ground beef to the pot. Break it apart and cook over medium-high heat until fully browned, about 6–8 minutes. Drain excess fat if needed.

Step 3: Add Beans, Tomatoes & Sauce

Stir in the soaked pinto beans, diced tomatoes, and tomato sauce. Mix well to combine.

Step 4: Add the Heat

Stir in the Hillbilly Hot Sauce, Hillbilly Wing Sauce, and Spice of Life dry rub. Season with salt to taste. Stir everything together until well combined.

Step 5: Simmer

Reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until the beans are tender and the chili has thickened to your liking. Taste and adjust seasoning.

Step 6: Serve

Ladle into bowls and serve hot alongside cornbread made with Hillbilly Wing Sauce stirred into the batter — it adds a buttery, spicy richness that pairs perfectly. 🤠

Tennessee Bob’s Tip

“Soak those beans overnight — you want them firm going in so they hold up through the simmer and don’t turn to mush. And don’t skip the Wing Sauce in the cornbread. That’s the move.”