Oh. My. Damn!

THAT’S SOME GOOD CHILI…MAN

Anyone can throw onions, garlic, spices and red beans into a pot and hope for the best. Some actually do. That’s not us. Our 2-time award-winning chili recipe is fork’n tasty.

Oh. My. Damn!

THIS IS SOME GOOD CHILI…MAN.

Anyone can throw onions, garlic, spices and red beans into a pot and hope for the best. Some actually do. That’s not us. Our 2-time award-winning chili recipe is fork’n tasty.

The Goods

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INTERNATIONAL CHAMPIONSHIP
Terlingua, TX.

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WORLD CHAMPIONSHIP
Tropico, CA.

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The Story

Chilli Man Legend

Joseph (Joe) DeFrates, Illinois’ only world champion of chili, is the creator of canned Chilli Man Chili.

After serving with the Army in the Battle of the Bulge, Mr. DeFrates married his wife, Rose, in 1944. He began working for Ray’s Chilli as a sales manager.

Mr. DeFrates got his start in chili after learning alongside his father, Walter “Port” DeFrates, a restaurateur, and uncle Ray DeFrates, who started canning Ray’s Chilli. Wanting to get into the business himself, he took two years to develop his own recipe and business before putting Chilli Man Chili on the market in 1953.

Mr. DeFrates won the International Chili Championship in 1973. He claimed the World’s Championship Chili Cookoff in 1975 and promptly retired from competition. In 1975, Mr. DeFrates started the Illinois State Championship Chilli Cookoff in Springfield, running the competition until 1987.

Joe was a lifetime member of the International Chili Society, where he served on the judges panel.

Chilli Man Legend

Joseph (Joe) DeFrates, Illinois’ only world champion of chili, is the creator of canned Chilli Man Chili.

After serving with the Army in the Battle of the Bulge, Mr. DeFrates married his wife, Rose, in 1944. He began working for Ray’s Chilli as a sales manager.

Mr. DeFrates got his start in chili after learning alongside his father, Walter “Port” DeFrates, a restaurateur, and uncle Ray DeFrates, who started canning Ray’s Chilli. Wanting to get into the business himself, he took two years to develop his own recipe and business before putting Chilli Man Chili on the market in 1953.

Mr. DeFrates won the International Chili Championship in 1973. He claimed the World’s Championship Chili Cookoff in 1975 and promptly retired from competition. In 1975, Mr. DeFrates started the Illinois State Championship Chilli Cookoff in Springfield, running the competition until 1987.

Joe was a lifetime member of the International Chili Society, where he served on the judges panel.

Recipes

Supreme Chilli Man Nachos
  • 1 15 oz. Can of Chilli Man Chili Without Beans
  • 32 oz. (1/2 Bag) of Tortilla Chips
  • ½ Cup Shredded Cheese (use Cheddar, Monterey Jack or Mexican Mix)
Line a cookie sheet with aluminum foil and spread the tortilla chips on it. Spoon the chili over the chips. Sprinkle your choice of cheese over the top. Broil until the cheese melts, about 2 - 3 minutes.
Chilli Man Cheese Fries
  • 1 15 oz. Can Chilli Man Chili Without Beans
  • 1 32 oz. Pkg. Frozen French Fries
  • 8 oz. Of Velveeta® Cheese
Cook the fries and the chili according to the directions on the package. Heat the Velveeta® according to package directions. Put the fries on a large platter, pour the chili over the fries and top with the melted cheese. Serve immediately.
Mexican Chilli Man Chili Bake
  • 1 15 oz. Can Chilli Man Chili with beans
  • 2 Pkg. 8 oz. (each) Shredded Cheddar Cheese
  • ½ jar (20 oz.) Taco Sauce
  • 1 16 oz. Bag Nacho Chips
  • 1 14 oz. Can Diced Tomatoes
  • 1 15 oz. Can Tomato Sauce
Mix Chilli Man chili, diced tomatoes, tomato sauce and taco sauce in skillet and heat, simmering 15 minutes. In casserole dish, layer as follows: crushed nacho chips, chili mixture, shredded cheese. Repeat until chili mixture is used up and sprinkle cheese on top. Bake at 350 degrees for 30 minutes.
Cowboy Burritos
  • 1 15 oz. can Chilli Man Chili with beans
  • 1 Pkg. 16 oz. Shredded cheddar cheese
  • 8 7” flour tortillas
  • 1 8 oz. Jar salsa
For each burrito, spread 1/4 cup Chilli Man chili down center of each tortilla. Sprinkle cheese on top of chili. Fold sides toward center over cheese; roll up from bottom. Place seam-side down on microwave-safe plate. Microwave at high 2-3 minutes or until hot, rotating dish after 1-1/2 min. Let stand 2 minutes before serving. Spoon salsa over top of hot burrito. Makes 8 burritos.
Championship Chilli Man Dip
  • 1 15 oz. Can Chilli Man Chili Without Beans
  • 1 8 oz. Pkg. Cream Cheese
  • ½ Pkg. (8 oz.) Shredded Cheddar Cheese
  • 1 Bag Tortilla Chips
Spread cream cheese evenly in the bottom of an 8” microwave dish or pie plate. Spread Chilli Man Chili evenly over cream cheese. Sprinkle cheddar cheese over top. Microwave on high until cheese is melted and dip is heated through. Serve with tortilla chips. Optional Garnish: cilantro and chilies
Chilli Man & Pasta
  • 1 15 ounce can of Chilli Man Chili with No Beans
  • 1 16 ounce can of medium Picante sauce
  • 1 medium onion (finely chopped)
  • 4 - 5 ounce diced green chilies
  • 16 ounces of your favorite pasta (spaghetti, bow tie or penne pasta work well)
In a saucepan, combine the chili, picante sauce, onion and green chilies. Cook over a medium heat for 15 minutes, stirring occasionally. Cook the pasta according to the directions on the package. Drain the pasta, put it on a large platter and pour the chili sauce on. Sprinkle this dish with a little cilantro, white cheddar or parmesan and serve.
Baked Potato & Chilli Man
  • 4 Baked Potatoes
  • 1 15 oz. Can Chilli Man Chili
  • 4 Tbs. Sour Cream
Cook the Chilli Man Chili in a saucepan as usual. Split the baked potatoes into halves. Top the potato halves with equal amounts of chili and top each half with sour cream.
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Contact Us
  • Consumer Affairs: 1-800-211-0600 (Mon–Fri) Faribault Foods: 3401 Park Ave NW, Faribault, MN 55021
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