Chili’s Favorite Hot Chili
Chili has been a staple in my life for as long as I can remember. Every September, as soon as the temperature hit the mid 60s, my dad would whip up a big batch.
We’d eat chili all autumn and winter long. We’d feed it to the Pumpkin Patrol and our town’s police officers on Halloween Trick-or-Treat night… always made in the very large fish fryer in the driveway! We went through a lot of chili… chili pie… chili mac… chili and corn bread.
When I fix chili, I really fix chili. This is my 7 quart cast iron Dutch oven and my recipe barely fits.
I made this over the weekend for 5 of us and I have enough left for dinner one night … if I add macaroni and make chili mac! Everyone had two heaping bowls!
My husband, who’s nickname is Chili, loves chili. Rather ironic, isn’t it? Over the years, I fine-tuned the family chili recipe to Chili’s taste buds… he likes hot chili. Then, when our daughter came along, I toned down the heat a little! Now I have to fix a double batch if I want leftovers for a few days… it doesn’t last long in this house!
Hot or mild, this is a simple recipe. If you need something quick for a weeknight meal, this can easily be fixed in short order… and halved if you don’t want a lot of leftovers. If you have time to let it simmer for an hour, it’s even better.
The recipe below needs a large pot… or you can cut the ingredients in half for a smaller batch.
I am linking this recipe to the Cook Once Eat Twice challenge hosted by Searching for Spice.
Spicy Chili
0
0
minutes1
hourThis chili recipe will feed a crowd or just your family with some left over.
Ingredients
2 pounds ground beef or venison
1 medium onion chopped
2 green peppers chopped
2-3 hot peppers diced
2 large tomatoes chopped OR 1 can (28 ounces) diced tomatoes
2 garlic cloves minced
2 cans 30 ounces hot chili beans
1 can 20 ounces tomato sauce
2 packets 1.25 ounces hot chili seasoning
1 can 4 ounces green chiles
1 bottle 12 ounces dark beer
Directions
- Using a large stock pot, brown the ground beef, stirring to break it up as it cooks. While the beef is cooking, add onions and peppers and continue to cook until they are tender.
- Stir in the tomatoes, beans, and tomato sauce then add the green chiles and seasoning packets. Continue stirring until well combined.
- Add beer and mix thoroughly. Cover and simmer of low-medium for 30-45 minutes, stirring occasionally.
Notes
This recipe can be cut in half for a quick week-night meal. You can also make a mild version by substituting mild version of hot ingredients and skipping the hot peppers.
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