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BJ's Restaurant and Brewhouse Chili

By Todd Wilbur

Score: 4.00. Votes: 13
In stock (9963 items available)
  • $0.00

Menu Description: "Chili made with select cuts of tender pork and beef, pinto beans, Piranha Pale Ale and topped with melted jack and Cheddar cheeses, sour cream and green onions."

There's nothing that warms the soul like a hot bowl of spicy chili. And since BJ's is a brewery, the 54-unit chain adds an ingredient that makes a steamy bowl of red even better: beer! The Piranha Pale Ale that's poured into the chili pot is very similar to Bass Pale Ale, so that's what's called for here in our clone. Sierra Nevada Pale Ale also works well. Toss everything into the pot over the heat, and in about 90 minutes you'll have enough chili for eight hungry mouths. Serve up the chili in bowls, or more impressively, in the center of hollowed-out sourdough loaves. Nice.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1 pound ground beef
  • 1 pound ground pork
  • 2 cups diced onion (1 medium onion)
  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne
  • 2 cups water
  • 1/2 cup all-purpose flour
  • 2 15-ounce cans pinto beans (with liquid)
  • 1 15-ounce can crushed tomatoes
  • 1 12-ounce bottle Bass Pale Ale
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 cup chopped green onion
  • Rounds of sourdough bread with centers hollowed out (and keep the tops—see Tidbits).
  • Do This
    • Restaurant/Brand
      BJ's Restaurant & Brewhouse
    • Instructions

      1. Brown ground meats in a large saucepan over medium heat. Drain off excess fat.

      2. Add onion, chili powder, salt, garlic powder, thyme, black pepper and cayenne, and saute for an additional 5 minutes.

      3. Combine flour with water and add mixture to pan.

      4. Add remaining ingredients, bring chili to a simmer, and then let it continue to simmer uncovered for 1 1/2 hours, stirring occasionally.

      5. Serve 1 1/4 cups of chili in a bowl or in a carved-out round of sourdough bread. Mix shredded cheeses and then top chili with 1/4 cup of the cheese blend, a tablespoon of sour cream and a tablespoon of chopped green onions on top.

      Makes 8 servings.

      Tidbits: When serving the chili in a sourdough bread bowl, combine 1/4 cup melted butter with 1/2 teaspoon garlic salt and 1/2 teaspoon dried parsley flakes. Brush this over the face of top of the bread you cut off to make the bowls. Also brush a little garlic butter on the top edge of the bread bowl. Flip the tops and the "bowls" over onto the buttered surface on a griddle or skillet that has been preheated to medium heat. Cook for a minute or two, until browned. Serve chili in the bread bowl with the grilled top leaning against it.

Average rating:

Score: 4.00. Votes: 13
Rating of votes (13)
5 customers
5 customers
2 customers
0 customers
1 customers
Marian Stevenson
Feb 2, 2012, 22:00

No flavour - what a waste of products and time.

Jan 18, 2007, 22:00

I agree with Karen, heat but no flavor. Doesn't have a rich tomato flavor I associate with chili. The beer was a nice additive, I liked it. Not very popular recipe with my family so will move onto another. Thanks though, glad I tried it.

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