Galley Wench's Spice-Sea Chili

READY IN: 1hr 5mins
Recipe by Galley Wench

UPDATE 9/09 Finished! This has been a work in progress, but I finally found the perfect formula for chili . . . spicy, but not mouth burning hot! Can't wait for the next chili cook-off!

Top Review by Love to Eat

Really good chili. I was craving chili but hate stereotypical boring chili. This fit the bill. I like the nod to Mexican/Latin American flavors. I made as instructed except used 4 chipotles and simmered a bit longer. Love the name as well. Don't forget the Cilantro Creme. Thanks for posting!!

Ingredients Nutrition


  1. In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
  2. Add poblano pepper and cook for about 2 minutes.
  3. Stir in tomatoes, tomato sauce, brown sugar, 1 cup beer and one can of black beans.
  4. Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
  5. Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding additional beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
  6. Drain the remaining can of beans and lightly mash.
  7. To thicken, add the crushed black beans and adjust spices and liquid as needed.
  8. Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
  9. Garnish with Cilantro Cream Recipe
  10. Serve with cornbread or tortillas.

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