Chili - The Heat is On!

SUBMITTED BY: jamjar caterers PHOTO BY: scotdog98

"It sneaks up on some and hits some right at the first. This well-seasoned chili warms you all over."

PREP TIME	25 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 3 quarts

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup canola oil
2 onions, chopped
6 cloves garlic, sliced
1 green bell pepper, chopped
3 serrano peppers, chopped
1 pound ground beef
1 pound ground pork
1 tablespoon fresh lime juice
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon kosher salt
2 (16 ounce) bottles dark beer
2 (16 ounce) cans diced tomatoes
20 fluid ounces tomato juice

READ REVIEWS (2)

DIRECTIONS

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.

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REVIEWS

Reviewed on Jan. 15, 2008 by Anastasia Wojiek

This recipe produced a nice bean-free chile. I used two chiles after removing most of their seeds and ribs. There was still plenty of heat in the chili. I also used a 24oz bottle of Beck's dark ale with terrific results. This is not a thick, fork-stands-upright-in-the-bowl chile. I served it over brown basmati rice with grated cheese and sour cream one night and over baked potato the next. Like most chiles, this one tastes better the next day.

3 users found this review helpful

Reviewed on Jan. 21, 2008 by scotdog98

This was so, so delish! I scaled to 6 servings but wish I had left it at 12. I skipped the oil and threw in 1 lb of ground meat with veggies. My local grocery store said they didn't have ground pork right now. Since I used lean ground beef I didn't even worry about draining the grease. Let this cook for several hours & my hubbie & I decided this was the best chili ever. Crush up tortilla chips in the bottom, pour chili & top with cheese. Mann, it was good!

2 users found this review helpful