Bud’s Santa Ana Chili



Bud’s Santa Ana Chili

This Bud's Santa Ana chili recipe has been to Hawaii, back to Diamond Bar and now to Santa Ana with new versions at every stop. The latest version does not include chili powder but the spices are substituted.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 6 people


  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons Lard or Crisco
  • 1 green bell pepper medium chop
  • 1 onion medium chop
  • 3 garlic cloves minced
  • 2 teaspoons Cayenne pepper
  • 1 tablespoon Mexican oregano dried
  • 2 teaspoons ground cumin
  • 1/4 cup sweet paprika
  • 1 can of beer or more
  • 1 large can crushed tomatoes with juice
  • 2 cans Ortega diced green chiles, 4-oz. each
  • Salt and pepper to taste


  • In a deep skillet or Dutch oven, saute the bell peppers, onion and garlic till limp.
  • Add the ground beef and pork, cook till done. Add the Cayenne, oregano, cumin, paprika, crushed tomatoes, green chiles and beer, and cook, stirring often, until everything is well combined.
  • Simmer entire mixture for about 1 hour covered, remove lid and simmer at least 30 minutes longer, stirring occasionally.
  • Add salt and pepper to taste.


To Serve: Ladle chili into large bowls and serve with warm corn tortillas, salsa, diced green onions, sour cream and shredded cheddar cheese.

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