Frank's Spicy Alabama Onion Beer Chili Recipe - Allrecipes.com
Frank's Spicy Alabama Onion Beer Chili Recipe
  • READY IN 2+ days

Frank's Spicy Alabama Onion Beer Chili

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 2 hrs
  • READY IN 2 days 2 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2008

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!

 
Most Helpful Critical Review
Jan 03, 2006

I like a spicy chili but this was just too much for me. I followed the recipe exactly- except I used green chilis instead of jalopanoes. I have had much better chilis. It was just o.k.

 
Mar 31, 2004

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.

 
Oct 09, 2005

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...

 
Oct 10, 2005

Awesome Chili. My department entered this chili in a chili cookoff and we took People's Choice. Thanks for the great recipe!

 
Jan 01, 2006

A definite keeper, excellent Chili! Will be making this again. Came out with just the right amount of heat for the spicy food lovers. If you don't like spicy foods or have children, you may want to try it without the optional red pepper flakes, or add it near the end to match your preference.

 
Oct 16, 2008

Congrats to "FRANK" for this recipie. I read as though it would be "just right" for me regarding the spices, however for my wife - she doesn't eat the really spicy stuff. So I didn't use the (4) peppers, rather I used two of Ortega's small cans of diced green chili peppers. I was more than pleased with how the taste of the chili was on the first day, but as with all chili, the second day was better yet. I was able to enjoy the heat of the spices, which stay on the tongue for a brief moment - not too long to not taste the chili, coupled with the sweetness of all the onion and the taste of the beer flavour. My wife enjoyed the taste and complemented the recipie due to the spices not overpowering the taste. That was the moment of realizing chili success.

 
Jan 03, 2011

Love this spicy chili! First time I like to make a recipe exactly as written but in subsequent preparations I have not used the Tabasco as it is too dominant in regard to the overall flavor, and use 2 tbsp red pepper flakes instead of 3.

 

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Nutrition

  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 1395 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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