No Mercy 2 Chili Recipe

No Mercy 2 Chili
By the looks of the above photo and the name of the recipe, you would think this chili recipe would burn a hole is a cast iron pot. Well, not quite that bad but if you like a spicy chili that will give your sweat glands a run for their money, you should try this one.

Before we get to the ingredients and instructions, some history on this recipe. I was invited to tag along with an old college friend of mine who is big in the home brewing circles here in Southern California. He was going to the Super Bowl party of a friend of his who just happens to be the brewmaster of none other than Stone Brewery. Yes, that Stone Brewery that is famous for Arrogant Bastard Ale. My friend told me that Mitch and his wife Kathleen have been hosting a Super Bowl party for years and that it has grown to include a chili cook-off contest of sorts. Not wanting to make a bad first impression I emailed my sister who is the keeper of the recipe boxes from our parents and asked her to send me the recipe.

This recipe made its way into my family by virtue of when I was a kid. The step-dad of one of my childhood friends came up with this chili recipe. Not sure why this recipe is “No Mercy 2” and not quite sure what was not perfect about the “No Mercy 1” recipe. But as it stands it its current form, it will make a lot, feed a lot and will cause a few people to wipe their brow.


  • 1 1/2 lbs stew beef, cubed
  • 1 1/2 lbs hamburger (Preferred to use “chili ground” beef because it is it’s a courser ground beef.)
  • 1 lb pork sausage, bulk
  • 1 lb pork chorizo, casing removed
  • 2 TB seasoned salt
  • 8 diced onions or grind in food processor
  • 2 garlics (full heads) peeled and ground in food processor
  • 1 cup beef broth
  • 1 cup chicken broth
  • 2 15 oz cans tomato sauce
  • 8 tsp chili powder
  • 1 TB New Mexico chili powder
  • 2 tsp oregano
  • 2 tsp cumin
  • 5 tomatoes ground in food processor (can use canned and juice)
  • 2 tsp Accent (MSG)
  • 1 can Coors Light
  • 10 yellow jalapeno peppers
  • 3 jalapeno peppers (or could use serranos)


Toast yellow jalapenos and jalapenos in frying pan without oil. Place in hot towel in covered pot. Let steep then peel and crush in food processor. Longer the toasting, easier to peel. If you don’t want to go to this trouble, just food process the peppers raw but don’t de-seed. Food process well to the point the peppers are ground up so well they are more like a paste or a milk shake consistency.

Brown cubed beef. Towards end of browning, add seasoned salt. Add hamburger, pork sausage, and chorizo. Add onions, garlic and broths. Simmer.

Add tomato sauce, chili powders, oregano, cumin, and tomatoes. Let simmer. Add yellow peppers and jalapenos, Accent, and Coors Light.