This spicy beef, onion, and beer chili recipe originated in Alabama. The deep, rich flavors meld together as it sits in the refrig waiting to be eaten!
Preparation Time
20 mins
Cooking Time
2 hr
Total Time
2 hr 20 mins
Calories
369 Calories
Recipe Instructions
Step 1
Crumble ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain. Transfer beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer, chili beans, Worcestershire sauce, hot pepper sauce, chili powder, jalapeños, and red pepper flakes.
Step 2
Cover the pot, and simmer over low heat for 2 hours. Remove from heat, and let cool completely. Refrigerate for two days. It gets much better with time. Reheat to serve.
Ingredients
1 (12 fluid ounce) can beer
2 (15 ounce) cans tomato sauce
2 pounds ground beef chuck
2 (14.5 ounce) cans diced tomatoes with juice
2 (15 ounce) cans spicy chili beans
4 fresh jalapeno peppers, seeded and chopped
3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
