Recipe by SweetPeaNC
This chili recipe took me two years to perfect. It's just a basic beef chili, but it's really good! Try substituting ground turkey--it works great too. Doubling or tripling this recipe is no problem. I always do so I can freeze some. It reheats amazingly well! Fair warning--this chili is pretty spicy! You can lower the spice by using milder peppers instead of the jalapenos. It's also easy to increase the heat--we add a another teaspoon of red pepper and a whole cascabel pepper (remove before serving) with the rest of the spices. Additional diced jalapenos or some habaneros also work great.
Top Review by Outta Here
This is really good chili. I cut recipe in half and subbed ground turkey for the beef. Only thing I would change is to add more cumin, as we really like the flavor of it in chili. Heat was just right. Made for Fall 2012 PAC game.
- 680.38 g ground beef
- 3 green jalapeno peppers, chopped
- 1 onion, chopped
- 3 garlic cloves, pressed or minced
- 1 large green bell peppers or 1 large red bell pepper, chopped
- 29.58 ml chili powder
- 14.79 ml dried chipotle powder
- 14.79 ml cumin
- 7.39 ml dried celery flakes
- 4.92 ml ground red pepper
- 7.39 ml salt
- 1 beef bouillon cube
- 177.44 ml beer
- 822.13 g can tomato sauce
- 765.43 g can kidney beans, drained
- 765.43 g can pinto beans, drained
- 396.89 g canof petite diced tomatoes with juice
- 473.18 ml water
- black pepper
- shredded cheddar cheese (optional)
- sour cream (optional)
Directions See How It's Made
- In skillet, brown and drain ground beef.
- In large pot, combine the beer, water, tomato sauce, diced tomatoes, and the beans.
- Add the peppers, garlic, and onion. Heat thoroughly.
- Add the beef and all of the spices.
- Cook for about an hour to allow the flavors to combine.
- Garnish with the cheese and sour cream if desired.