A traditional peanut butter flavor with chunks of granola. It tastes great on its own, with milk in a bowl, or mixed into yogurt or trail mix.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 2 days |
| Total Time: | 2 days 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds ground beef chuck
- 2 large white onions, chopped
- 2 (14.5 ounce) cans diced tomatoes with juice
- 2 (15 ounce) cans tomato sauce
- 1 (12 fluid ounce) can beer
- 2 (15 ounce) cans spicy chili beans
- ¼ cup Worcestershire sauce
- 3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
- ⅓ cup chili powder
- 4 fresh jalapeno peppers, seeded and chopped
- 3 tablespoons red pepper flakes, or to taste (Optional)
Instructions
- Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using.
- Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 11 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 1395 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Sounded great but we both agreed it was missing something
A great recipe. She’s a spicy one so have some sour cream on hand to top off a bowl. I went easy on the hot stuff but the hot sauce I had was xx hot. Glad I only added 2 jalapenos and 1 tbspn of red pepper flakes. Most like the heat in our family so this will be a hit. Will save this recipe and make again.
Best dang chili I’ve eaten and made. Won a chili cook-off with this recipe.
Was incredible! Made it for a chili cookoff at work and everyone wanted the recipe.
This is an excellent chili. recipe. I just did one thing that I always do when I make chili. I season the meat with some of the chili powder before I brown it with the onions. That I will always do. Makes a huge difference in the depth of flavors. Thanks for the recipe
This is Amazing Chili I have made it 6 or 7 times now with rave reviews. I did cut back on chili powder and only added a few drops of hot sauce. I added a can of Rotel tomatoes for chili fixins. This is a winner and YES it does get better the next day.
no changes good chili
This is the best chili we’ve ever had!
I will make it again some day.
Made as the recipe states. My Family loved it. Enough so, that my Daughters both were licking their bowls clean.
It was okay, but seemed to be lacking something. Better chili recipes on this site.
This is my go to recipe for chili. I have been using it for about 5 years now. It’s so good! Everyone I feed it to, has seconds and thirds.
I’ve been making this a few years now and it is amazing!!! Thanks for the recipe it’s a keeper in my home!!!
I actually split the recipe in half, I just made it for myself. I would make some changes to it next time though. I will leave out the pepper flakes and add more beer. I tasted too much of the tomato sauce. But I still enjoyed it!
Excellent flavor of the chili !! I use less beer to keep it from being too soupy.
I love how easy this recipe is and has quite a kick to it. I don’t include the jalopenos when making it for a large group to cut some of the spice.
Love it but I didn’t exactly follow the recipe on th 2nd batch. Went with 1 lb ground round & 1 lb ground turkey vs. 2 lbs chuck. Instead of 2 onions went w/1 large onion & 3 Anaheim peppers. Cut back slightly on the chilli powder and added cumin & garlic. Skipped the Tabasco & used 1 tbsp chilli paste. Tossed in about 18 oz Fat Tire amber ale and drank a few more as it simmered. It really is better the longer it blends but I couldn’t wait & scarfed a bowl as it was cooling!
Reduced the heat slightly. Added green pepper and garlic. Cooked this in my pressure cooker for 25 mins on high. Would make again!
GREAT RECIPE I had some left over shredded beef from the last time I made Bar B Que beef sandwiches and decided to use it to make this chili. I basically did exactly as the chef suggested and adjusted the ingredients to taste. I used two bottles of beer, fresh diced tomato, onion, chili powder, garlic, Tabasco, crushed red pepper, cayenne pepper, jalapeno peppers, and Worcestershire sauce….DELICIOUS!!!
I love this chili recipe. I am pretty wary of working with raw jalepenos (because I can be careless, especially about rubbing my eyes) so I often just use sliced jalapenos from a jar. I like the effect so I don’t worry about it too much.
I love this chili. I’ve made it with both ground chuck and ground turkey, and it tastes fantastic either way. I generally will brown the meat, and then throw all the ingredients in my slow cooker for 10 hours or so. I’ve used several different kinds of beer, but i love using smoked beer. I Most recently used the German Schlenkerla Rauchbier Marzen, which is smoked over beechwood, and basically tastes like bacon. I also recommend the Stone Smoked Porter, or if you really wanna go nuts, the Evil Twin Ashtray Heart (a smoked stout, which will give a very subtle coffee flavor to the chili… sounds weird, but it works!)