Jammin' Tarheel Chili Recipe - Allrecipes.com
Jammin' Tarheel Chili Recipe
  • READY IN 3+ hrs

Jammin' Tarheel Chili

Recipe by  

"This chili was created on a snowing Carolina Day. It takes a little time but it worth the wait! We add peppers, too -- we like it hot!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 20 mins

    3 hrs 35 mins


  1. In a large skillet over medium heat, cook beef until brown. Drain.
  2. In a large pot over medium heat, cook celery, onions and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, kidney beans, cumin, chili powder, coriander, cayenne and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2008

This recipe is great and simple. Instead of cooking it on the stove top I throw everything into my slow cooker on low for the day and stir it every once and a while. It turns out great. I make it just as the recipe calls for except that I can never find chili beans so I just use 2 cans of kidney instead of 1. I make it all the time in my home and usually make extra to freeze so it's always on hand. A favourite!!!

Most Helpful Critical Review
Dec 20, 2005

I like my chili thick which this was but that's all it had going for it. It seriously lacked flavor...it was all spice, and we couldn't taste anything else. Neither my husband or I liked it at all.

Jan 21, 2008

I decided to make this recipe b/c my husband is a big Tarheel and chili fan. At first he was skeptical b/c of all the ingredients. Once he tasted the chili he was blown away. Every time I make this recipe it's great. The only thing i leave out is the mushrooms.

Oct 29, 2006

This was pretty good. The best chili recipe I've tried so far. I left out the mushrooms, addes some chopped bell pepper since I had some in the fridge. I only did one pound of ground beef and added two extra cans of beans (seemed healthier and tasted just fine). Also, I didn't precook the vegetables. Instead I dumped everything in the crock pot and cooked it on low all day. Turned out great. I'll definitely make this one again.

Nov 07, 2004

I LOVE this chili. I'm not a beer drinker, but I love the depth it adds to this dish. I make it, then refrigerate it overnight. I find it is definitely better the second day.

Jan 21, 2008

This is a wonderfully rich and flavorful chili. I have made it with Guinness and Newcastle and the dark beer really sets off the flavors. I also used deer meat instead of ground beef and received rave reviews!

Feb 03, 2008

This is by far the best chili I've ever had and definitely the best I've ever made myself. The spices are there to add flavor. That's what spices are for! The first time I made this, I doubled the recommended amount of Cayenne b/c my husband loves spicy food. However, I would recommend only the amount she recommends or even less b/c that is plenty. This is amazing chili, and I got the most compliments even if it was too spicy!

Mar 11, 2004

This was a very tasty chili. I didn't add the beer (I just don't like beer believe it or not! LOL!) but otherwise it was good. I would make this again. It does make a lot of chili too which is good for leftovers on fries and hotdogs etc.


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 9.8 g
  • 39%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 1001 mg
  • 40%

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

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