Chili - The Heat is On!

Chili - The Heat is On!

jamjar caterers 0

"It sneaks up on some and hits some right at the first. This well-seasoned chili warms you all over."
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1 h 35 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.



sure the heat is on, but the thermostat is definitely set at a reasonable level and everyone is plenty comfortable. we used the last portion of the chili in a baked spaghetti dish that was just ...

I loved this tangy spicy chili. My hubby thought it was a bit spicy, but I thought it was just right. I served this over corn chips with grated cheddar and sour cream. I used chopped jalapeno in...

This was a great recipe. We made 2 additions: 2 cans of black beans and 2 habaneros. Next time we would use spicy sausage or something in place of the ground pork.

This chili is fabulous!!!! I just made a batch and absolutely love it. The chili is perfectly spiced and you can just feel the heat at the back of your mouth with the first bite. This recipe d...

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 ...

I've made this chili about 4 or 5 times now, and it always gets great reviews from everyone. I subbed the serrano peppers with anaheim peppers(they are a little less spicy) and added a couple ja...

Great Chili, I replaced the serrano peppers with 3 hungarian and omitted the green bell pepper. I found the best results cane with using Sam Adams Oktoberfest (if available). Served over mashed ...

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 ...