Chili - The Heat is On!8 Reviews
- Prep: 25 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 35 min
“It sneaks up on some and hits some right at the first. This well-seasoned chili warms you all over.” - by jamjar caterers
Original recipe yields 3 quarts
- Heat the oil in a large stock pot over medium heat. Crumble the beef and pork into the pot. Cook, stirring frequently, until no longer pink. Drain off the grease, leaving just a thin layer. Cook the onion, garlic, bell pepper, and serrano pepper in the remaining oil until the onions soften, about 5 minutes.
- Add the lime juice, chili powder, cayenne pepper, black pepper, salt, and 1 1/2 bottles of dark beer. Slowly add the last 1/2 bottle of beer while stirring. Stir in the tomatoes and tomato juice. Reduce heat to low. Simmer 1 hour.
Amount Per Serving (12 total)
- 304 cal
- 19.6 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"sure the heat is on, but the thermostat is definitely set at a reasonable level and everyone is plenty comfortable. we used the last portion of the chili in a baked spaghetti dish that was just plain ..." See moredirty in a XXX way, especially after shredding about six ounces of Tillamoook extra sharp cheddar cheese over it before it went in the oven. yeah, you heard me. don't EVEN pretend you aren't fantasizing about going home and doing the same, either. I know you want to!"
"I loved this tangy spicy chili. My hubby thought it was a bit spicy, but I thought it was just right. I served this over corn chips with grated cheddar and sour cream. I used chopped jalapeno instead ..." See moreof serrano. I used half the onion called for. I did add a can of kidney beans. I cut this half and only used ground beef. I didn't care for the chunks of tomaotes in it and next time maybe I'll use puree or crushed tomatoes. Thanks Scotdog for recommending this chili and Thanks jamjar for posting this one. "
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