Mario Batali's Restrictor Plate Chili

Prep Time

90 minutes

Cook Method

Electric Skillet or Grill

Categorized under: Dinner

Oven Temp: Medium/High


  • 6 slices of bacon cut into 1-inch pieces
  • 2 onions, finely chopped
  • 6 cloves of garlic, finely chopped
  • 2 pounds ground sirloin
  • 1 6-oz. can tomato paste
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 2 4-oz. cans diced green chilies, drained
  • 1 4-oz. can diced jalapeños
  • 4 cups water
  • 1 28-oz. can crushed tomatoes
  • 1 cup coarsely chopped pitted green olives
  • 1 teaspoon ground cinnamon
  • 2 tablespoons dried oregano
  • 1 12-oz. can pinto beans, drained
  • 1 12-oz. can corn, drained


  1. Prepare enough coals for a medium-hot fire or set a gas grill to medium high (or turn on the stove).
  2. Place a large pot over medium high heat and add the bacon pieces. When the bacon is cooked through, about 6 minutes, pour out some of the fat, add the onions and red bell peppers, and cook until the vegetables soften, about 6 minutes more. Add the garlic and cook for 1 minute more.
  3. Add the ground sirloin, and cook until all the pink is gone, about 5 minutes more.
  4. Add the tomato paste, chili powder and ground cumin and cook for 1 minute, stirring often.
  5. Add the green chilies, jalapeños, water, tomatoes, olives, cinnamon and oregano and bring the liquid to a boil. Reduce the heat to medium low, cover and simmer the chili for 1 hour, stirring every 20 minutes or so to keep the bottom from scorching.
  6. Add the pinto beans and corn, and simmer for 10 minutes more, stirring often. Remove from heat and serve, or let cool and keep cold in refrigerator or ice-filled cooler for up to 3 days.
  7. Reheat the chili by placing the pot on the grill over medium heat, stirring to keep the bottom from scorching, until the chili is heated through.