Recipe by Sue Lau
I don't usually make chili with ground beef, but I like this one. Spice it up if you like it hotter. I like the flavor of the jalapenos coming through in this one, so I eat it as is.
Top Review by Lavender Lynn
We unfortunately had to leave out the jalapenos because one of us can't stand heat, but we got a pan of chili we could all truly enjoy. (The menfolk had their bottle of pepper sauce to comfort them.) Bottom line, this is a hearty Southwestern chili that's filling as well as tasty.
- 907.18 g ground chuck
- 2 large onions, chopped
- 5-6 garlic cloves, minced
- 29.58 ml vegetable oil
- 340.19 g Corona beer (or other Mexican beer)
- 822.13 g diced tomatoes with juice
- 118.29 ml canned jalapeno slices (with a little juice)
- 439.41 g tomato sauce
- 2 beef bouillon cubes
- 9.85 ml salt
- 4.92 ml sugar
- 4.92 ml black pepper (your choice) or 4.92 ml cayenne pepper (your choice)
- 14.79 ml ground cumin
- 44.37 ml chili powder
- 439.41 g can kidney beans, undrained
- tortilla chips (optional) or cracker (optional)
Directions See How It's Made
- Brown beef in oil with onions and garlic; drain.
- Stir in beer, tomatoes, jalapeno slices, tomato sauce, bouillon cubes, salt, sugar, pepper, and cumin.
- Bring mixture to a boil, then reduce heat, cover and simmer for 35-45 minutes, stirring occasionally.
- Mix in chili powder and beans, and cook over medium heat, until beans are heated.
- Serve hot with tortilla chips or crackers and hot sauce on the side, if desired.