Kermit’s Key West Chili

Medium Mannered Key Lime Barbecue Sauce 16oz
Medium Mannered Key Lime Barbecue Sauce 16oz

From the kitchen of Kermit’s Key West Key Lime Shoppe:

Serves 8 to 10

Key West Chili can be made ahead of time and refrigerated until ready to be reheated.  Key West Chili is a great dish for a tailgate party or for a quick make ahead evening meal.


2 Tablespoons vegetable oil
4 cups of diced red onions
4 cloves minced garlic (1/2 teaspoon of minced garlic equals 1 clove)
2 pounds lean ground beef (the beef must be lean)
2 Tablespoons chili powder
1/2-teaspoon ground cumin seed
1 bottle (16 ounces) of Kermit’s Key Lime Barbeque Sauce, Medium Mannered
1 can (28 ounce) of diced tomatoes


For a spicier chili, use Kermit’s Key Lime Barbeque Sauce, Hot & Spicy.

For a milder chili, use Kermit’s Key Lime Barbeque Sauce, Sweet & Tasty

For Garnish:

Diced onion (red or sweet, as desired)
Diced fresh tomatoes
Cheddar cheese (use the best quality real Cheddar cheese)


In a large (5 quart Dutch Oven or 7 quart stockpot) heat the vegetable oil.  Add the garlic and onions; sauté.

Add the ground beef.  Using a wooden or plastic coated spoon (so the pan won’t get scratched) break up all the lumps in the ground beef.

Add the chili powder and

Stir until the ground beef is fully cooked.

Add the Kermit’s Key Lime Barbeque Sauce and mix in well with the onion, garlic, and ground beef.

Add the canned diced tomatoes, with the liquid.  Stir the mixture.  Heat until simmering.

If desired, add water to achieve a thinner mixture.

Cover chili.  Simmer for at least 4 hours.

The Key West Chili is best if it is refrigerated overnight and heated again the next day.

After the second heating, salt to taste

As desired, garnish with diced red or sweet onion and fresh-diced tomatoes.  Top with real Cheddar cheese.

Serving Suggestions:

Great with Fritos or Tortilla chips.  As a variation, use the Key West Chili as a potato topper or serve Cincinnati style over noodles.  Add Cole slaw or a side salad for a complete meal.

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