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Palo Duro Canyon Chili


Goodnight Chile Seasoning

2 Chile Peppers

1 Cayenne Pepper

1 Strip Bacon

1 pound meat (bison or beef)

¼ Onion

1 Garlic Clove

1 Jalapeno

2 Bottles Dark Beer or Beef Broth

1 Tomato

Masa Harina

Cheddar Cheese

On High Heat:

  1. Cook one strip of bacon, set aside and chop up, reserving the bacon grease in the pan.
  2. Brown 1 pound of meat (bison is preferred) in the bacon grease, set aside.
  3. In the same pan Sauté together:
  • ¼ Large Onion Diced (not onion powder)
  • 1 Garlic Clove Minced or Chopped (not garlic powder)
  • 1 Chopped, Deseeded Jalapeno
Return the Meat to the Pan or to a larger Pot depending on how much you are making

Chile Paste Prep

  1. Roast 2 chile peppers and 1 cayenne pepper (or another hot pepper, such as tabasco or hot Thai peppers), remove seeds, and puree along with:
  2. 2 TBSP Goodnight Chile Seasoning
  3. ¼ cup Water
  4. The chopped up bacon
  5. Puree 

Reduce the Heat to Simmer, then stir in:

  • The KC Chile Paste mix or 3 TBSP Goodnight Chile Seasoning (this is the only powder you will use!)
  • 2 bottles of dark or lager beer or 2 cups beef broth
  • 1 chopped Tomato (optional)
  • 1 tbsp Masa Harina
  • Let simmer until delicious


10 minutes before serving add:

  • 1 tbsp Masa Harina
  • Melt a 1” x 2” square of Cheddar or Colby into the chili (especially for chili dog chili)



  • Top with Cheddar/Colby Cheese, Sour Cream, Diced Raw Onions, and Diced Jalapenos or our Jalapeno Spread
  • Serve with cornbread

If Necessary, for your preference:

  • More chilies (try to use more real chilies instead of powder), more beer or water, hot sauce



  • Beans or seeds