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It's Fall Y'all... Chili Season is HERE!

Have you taken down your kitchen's ubiquitous summer sign "Hello Summer!" and replaced it with this seasons "It's Fall Y'all!" sign yet? Well, if you haven't you better get on top of it! Fall is in full swing and the Waterford Bee Co. is busy getting our hives ready for the long Wisconsin winter ahead and planning for a number of holiday events across Wisconsin. Working in the bee yard and wrapping up our final fall events means we need to keep ourselves warm and fueled. We've enjoyed this chili recipe made with our Honey BBQ sauce and have made up a kicked up version using our Hot-n-Spicy BBQ sauce too. Prep is simple and you can adjust as you see fit. The recipy does use nearly 6 lbs. of meat.. so if you are feeding a crowd this is perfect for you. Get your chili pot out or keep it warm for hours in your slow cooker. Enjoy!


  • 2 (29 ounce) cans tomato sauce

  • 2 (28 ounce) cans peeled and diced tomatoes

  • 2 cups diced onion

  • 1 tablespoon Italian seasoning

  • 1 pound bacon, diced

  • 2 pounds spicy sausage

  • 3 pounds lean ground beef

  • 1 (32 ounce) bottle Waterford Bee Co. Honey BBQ, Apple Hickory or Hot-n-Spicy BBQ Sauce

  • ½ cup chili powder

  • 4 (15.25 ounce) cans kidney beans, undrained

  • 2 (1 ounce) squares unsweetened chocolate, chopped


  1. In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.

  2. In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.

  3. In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.

  4. In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.

  5. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.

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