Hot Chilis

Christine’s mother, Reeta McCarthy, makes a mean chili. So mean—read: good—it has won “Peoples’ Choice” top prize at the New Jersey State Chili and Salsa Cook Off held annually at Huddy Park in Toms River—not once, but three years in a row!

Reeta relinquished her helm in the mid ‘90s, allowing others a chance. Her chili, Reeta’s Scottish Revenge—she originally hails from Scotland—is a prized recipe she’s loathe to share. But she did, exclusively with NJM. She always makes it for a crowd; this recipe serves 80 or so.



20 lbs of ground beef, browned in an extra large stockpot

2 large chopped onions
Approximately 1/2 lb. chili powder
1 heaping tablespoon of cumin
2 heaping tablespoons of cayenne pepper
Salt and pepper to taste
1 lb. jar of sliced jalepenos (hot) with juice
6 1 lb. cans of red kidney beans

Once all other ingredients are in the pot, add:
12 28 oz. cans of Don Pepino Spaghetti Sauce (available at restaurant supply stores or online at


Rinse cans with chicken broth and pour into pot for desired consistency.

Reeta suggests making it the day before eating so it stews properly. Makes great leftovers!

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