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Frank's Spicy Alabama Onion Beer Chili

SUBMITTED BY: EVILCHEF      PHOTO BY: vingergirl

"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."
PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  2 Days 2 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 pounds ground beef chuck
  • 2 large white onions, chopped
  • 2 (14.5 ounce) cans diced tomatoes with juice
  • 2 (15 ounce) cans tomato sauce
  • 1 (12 fluid ounce) can beer
  • 2 (15 ounce) cans spicy chili beans
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
  • 1/3 cup chili powder
  • 4 fresh jalapeno peppers, seeded and chopped
  • 3 tablespoons red pepper flakes, or to taste (optional)

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

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2005 by Peggy V.
Awesome Chili. My department entered this chili in a chili cookoff and we took People's Choice. Thanks for the great recipe!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2005 by 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...

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2004 by 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.

4 users found this review helpful


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Recipe Submitter:

EVILCHEF
Photo by EVILCHEF
Cooking Level: Intermediate
Home Town: Montgomery, Alabama, USA
Living In: Chicago, Illinois, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 373

  • Total Fat: 14.2g
  • Cholesterol: 52mg
  • Sodium: 1480mg
  • Total Carbs: 41.4g
  •     Dietary Fiber: 11g
  • Protein: 23.2g

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