Ginger Honey Drunk Chili

3
George R. 0

"My unique chili recipe starts each bite with a somewhat-sweet ginger overtone which then melds into a full bodied chile spice. This recipe is the stove-top version but it can easily be done in slow cooker as well (starting with step 4)."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 25 m servings 412 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 954 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes.
  2. Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes.
  3. Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot.
  4. Stir tomato paste and tomato sauce into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes.
  5. Pour in dark beer, tequila, and chicken broth; bring to a boil.
  6. Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours.
  7. Stir grated ginger into the chili about 15 minutes before serving.

Reviews

3

OMG is this good!!!! Spicy, flavorful, just damned good!!!! I'm impressed....and I don't impress easily.

This was REALLY good! Very unique & flavorful. Totally different then any chili I've ever had. This is a great recipe, I pretty much made it as is, I just used the entire bottle of Negro Model...

Certainly one of the more interesting chili recipes I've tried. At first it tastes like tomato or vegetable soup and then there is this burst of sweet heat on the finish that is really differen...