Frank's Spicy Alabama Onion Beer Chili

Frank's Spicy Alabama Onion Beer Chili

91 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 d 2 h 20 m
EVILCHEF
Recipe by  EVILCHEF

“Spicy beef, onion, and beer chili recipe I picked up while in Alabama. Many people have asked me for the recipe so I'm posting it here. Enjoy! Adjust the amount of jalapenos and other spicy things to suit your taste.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using.
  2. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.

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Reviews (91)

Rate This Recipe
gibsey23
84

gibsey23

I've tried many different chili recipes and this was one of the best. It was very rich. I, true to form, added fresh garlic to the onions and jalapenos, which I sauteed in some olive oil prior to adding the meat and etc. I also adjusted the "hot" because I like spicy food, but, not so spicy that my mouth is on fire. If you're like me, try using a 1/4 cup of chili powder, 1 tbl. of tobasco, 2 tsp. crushed red pepper flakes, and the rest as stated. Next time, I might add some chopped celery or celery seed and maybe another can of beer to make it soupier. But, I can't rave enough about this recipe! This sounds cheesy, but it dances on your tongue! Serve with tortilla chips, a dollop of sour cream and some fresh chopped chives! Thanks!

gLobeY
70

gLobeY

Please keep in mind that cooking beer for 2 hours as the recipe states winds up cooking away any alcohol from the beer. All that's left is the flavor.

jnystph9
49

jnystph9

This was definitely the best chili I have ever made. I am really picky about the kinds of chili I like. It had excellent flavor. I made it with the amounts of "hot stuff" that were stated in the recipe, and it was perfect if you like some heat. It had kick, but not too overwhelmingly hot. I served it to a crowd, and they all raved about it. This will definitely be made again and again...

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 370 cal
  • 18%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 23.2 g
  • 46%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 1395 mg
  • 56%

Based on a 2,000 calorie diet

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