Recipe by Chef Pachuco
Well, I don't know about everyone else, but in the Midwest, the winters get cold. Nothing to me can really warm you up like some hot and spicy chili. There are so many chili recipes out there, and to me a lot of them are far out-dated. I like to push the envelope a little bit, change things up, give you both something that is pleasing to the taste, but pleasing to the eyes and hot a diverse spectrum of colors. I have only made this recipe for family and close friends. I hope that you enoy eating this chili as much I had both creating it and eating it.
- 2 lbs ground chuck (I use Black Angus)
- 2 large red onions, chopped
- 2 (14 1/2 ounce) cans diced tomatoes with juice (Contadina)
- 2 (15 ounce) cans tomato sauce (Contadina garlic and onion)
- 1 (12 ounce) beer (Negra Modelo)
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) canspicy kidney beans
- 1⁄4 cup Worcestershire sauce (A-1 Steak Sauce)
- 3 tablespoons hot pepper sauce (Frank's Red Hot)
- 1⁄3 cup chili powder
- 4 fresh jalapeno peppers, seeded and chopped (leave seeds if you like spicy as I do)
Directions See How It's Made
- Crumble the ground chuck into a skillet over medium heat. Cook, stirring often until evenly browned. Drain grease. Transfer the browned ground chuck to a large stock pot. Add the onions, diced tomatoes, tomato sauce, beer, and beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, and jalapenos.
- Cover the pot, and simmer over low heat for 2 hours. You may serve right away, but I have found that all of the flavors seem better the next day, or even two days later.
- When serving, put some sharp cheddar cheese, more chopped red onion, and if you like, some sour cream.