Prep 15 mins
Cook 45 mins
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.
- 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)
- 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.
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.
wow! This is a great chili. Dgf thinks i make a tad too hot chili but she sure was pleased with this one and me too. It had just the right amount of heat... I didnt make much changes to the recipe i used cayenne pepper as recommended.. added 1 teaspoon of garlic powder at the last 15 min of cooking!! I added aprox 3 dl (1 1/2 cup?) of water and let the whole thing simmer for full 2 hours.. Fantastic stuff thank you for posting this recipe.