Recipe by cincychic
"A fantastic chili that builds up in heat as you eat. Perfect for football. I won a chili cook off with this recipe. I make it in this size batch so I can freeze the leftovers. A friend gave me this recipe over 10 years ago and I have tweaked it over time. Serve with shredded cheese and/or oyster crackers. It is also good over pasta."
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lean ground beef
green bell pepper, diced
sweet onion, diced
1 (46 fluid ounce) can
3 (14 ounce) cans
mild chili beans (such as Brooks®)
2 (14 ounce) cans
hot chili beans (such as Brooks®)
1 (12 fluid ounce) can or bottle
red pepper flakes
I am thrilled to be the first review of this recipe (minus the recipe submitter). I took her advice and added a 28 oz. can of diced tomatoes along with a pound of Italian sausage. I did use venison in place of the ground beef because this is what I keep ground venison around for and the only other change I made is that I subbed one of the green bell peppers with 2 large jalapeno's (one with seeds and one without). I was hesitant about the allspice but it worked nicely. This reminds me of my moms chili but she uses tomato paste and I much preferred the tomato juice and diced tomatoes. This makes a pretty thin chili (just how I like it) so you'd need to reduce the liquid somewhere if you are the kind that likes a fork to stand up in it. Loved the addition of beer and this will be my go to chili recipe for now. Thanks for sharing!
I recently changed this a little by adding a 28oz can of diced tomatoes as well as 3 hot and 3 mild italian sausage to add flavor. I did not drain the tomatoes. You can add cayenne or jalapenos as well if you like it really spicy.
I made exactly as stated and consider myself a good cook. We love to try new chili recipes but there was something off, I'm guessing the allspice. My house smelled awful while cooking this too. We lit candles and had to air the place out.
Hubby liked this. Me, not so much. I love dark beer but this was just a
Tad too bitter for me. Added additional sugar, but still did not season to my taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 135
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