Ball Park Mustard Chili

Ball Park Mustard Chili


  • 5 lbs Ground Beef
  • 4 oz Onions, diced
  • 8 oz Red & Green Peppers, diced
  • 8 oz Tomatoes, diced with juice
  • 8 oz Tomato Puree
  • 24 oz V-8 Juice
  • 1 Garlic Clove, minced
  • 2 lbs Pinto Beans
  • 2 lbs Kidney Beans
  • 1 tbsp Black Pepper
  • 3 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tbsp Garlic Powder
  • 2 tbsp Lawry’s Season Salt
  • 3 tbsp Sugar
  • 2 cups Bertman Original Ball Park Mustard


Cook Beef until browned thoroughly. Drain fat dry. Add diced onions, minced garlic, diced green and red peppers and saute until tender. Add diced tomatoes and juice. Add tomato puree and stir until smooth. Add V-8 Juice and all seasoning except sugar and Bertman Original Ball Park Mustard. Blend well. Cover and simmer 10 minutes. Add beans and stir to blend. Add sugar and Bertman Original Ball Park Mustard. Stir to blend. Cover and simmer on low for 15 minutes. Adjust seasoning for personal taste. Serve with sour cream, shredded sharp cheddar or jack cheese, sliced black olives, and diced green onions.

Makes 1 1/2 gallons

This recipe was created by Greg Schreiner of Lutheran Medical Center for the 1996 Chili Cook-Off sponsored by the Kidney Foundation. It was presented as an “on air” feature of the John Lanigan Show to rave reviews.



Posted on

May 14, 2019