Tasty chili made with ease and beer…

January 31, 2020

Walking in the PNW mist this morning with the wind howling around me I started to think of chili, and how it would be nice to have some {not just any kind of chili, of course… only some really good chili will do}. Then I realized this is Superbowl weekend, the perfect excuse for making a big pot of that version of Spicy Alabama Onion Beer chili I made last year. Using the links below, I ordered all of the ingredients and Amazon Fresh is going to deliver them to me this afternoon, so this yumminess will be bubbling away on my stove soon. I love to make soups and chili’s a couple of days in advance so the flavors can meld.

I’m not a big on watching TV sports, but I do love all of the flavorful game fare, especially a homemade mug of chili with all of the toppings. I think I was first attracted to this spicy Alabama onion beer chili recipe because one of the key components was a can of beer, and that sounded interesting. The fact that it takes only 20 minutes of prep time and the fact that everyone who tries it LOVES it keeps me coming back to it as well. I’ve modified the original to make it a little healthier, give it a more complex flavor profile and added a little more texture.

Adhering to the old adage “you can always add spice, but you can’t take it away” I also cut back on the spice components a bit, but I always place plenty of hot sauces on the condiment bar. It is still a spunky bowl of chili, but this way, those who can’t handle the heat can enjoy it as well.

If you are fortunate enough to have Amazon Fresh service in your area I have included links to the service on each of the products.

Tasty chili made with beer

{serves 8}

1 pound ground beef

1 pound ground turkey

2 cups chopped onions

1 cup grated carrots

4 cloves chopped garlic, 2 before cooking, 2 added as you reheat {or just before serving if you’re not reheating}

1/2 cup chicken stock

30 ounces diced canned tomatoes, that would be 3~10 oz, cans of my favorite, RO*TEL with Lime Juice and Cilantro

27 ounces Chili Beans, pinto beans in a mild chili sauce, I like Bush’s

3 jalapeno peppers, seeded and chopped

Dear Readers: Please be very cautious preparing the jalapeno’s. Their volatile oils are very powerful. Keep them at a distance even when cutting them open and cleaning them, because even the scent is quite powerful. Discard the seeds immediately and wash your hands well and be sure not to rub your eyes!

1/3 cup chili powder

26 ounces tomato sauce

1 can of your favorite beer

1/4 cup Worcestershire sauce

3 tablespoons of your favorite hot sauce {I used Frank’s Redhot}

Preparation

Place the meat in a large soup pot over medium heat. Break it up with a wooden spoon or spatula and cook, stirring occasionally until evenly browned. Drain grease {or tuck a paper towel under the meat and push it around with the wooden spoon or spatula to soak up the fat}. Add onions, diced tomatoes, carrots, 1/2 of the chopped garlic, chicken stock, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder and jalapenos.

And then get it to a simmer, like this:

Then cover the pot and let it continue simmering over low heat for 2 hours. You can serve it at this point and it will be delicious, but if you can let it sit for a day or two in the refrigerator it will be ever more flavorful. Whatever you choose, serve it piping hot with a creative condiment bar.