Spicy Chili with Beans
Spicy beef, onion, and beer chili recipe I picked up while in Alabama. Many people have asked me for the recipe so I'm posting it here. Enjoy! Adjust the amount of jalapenos and other spicy things to suit your taste.
- Preparing Time: 20 minutes
- Total Time: 2 hours and 20 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 pounds ground chuck
- 1/3 cup chili powder
- 1/4 cup worcestershire sauce
- 2 cans tomato sauce 15oz
- 2 large white onion chopped
- 2 cans diced tomatoes 15oz
- 2 cans spicy chili beans 15oz
- 1 can beer 12oz
- 3 tablespoons hot pepper sauce to taste
- 4 whole jalapenos seeded and chopped
- 3 tablespoons red pepper flakes
- Carbohydrate 14.9396005638128 g
- Cholesterol 80.512645675 mg
- Fat 23.4792737416655 g
- Fiber 2.55027246027475 g
- Protein 21.4141958220392 g
- Saturated Fat 8.86801952453067 g
- Serving Size 1 1 Serving (328g)
- Sodium 244.075521338574 mg
- Sugar 12.3893281035381 g
- Trans Fat 3.5892677208588 g
- Calories 368 calories
1) Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using. 2) Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.
