Thursday, December 4, 2008

Frank's Spicy Alabama Onion Beer Chili

Who's Frank? I have no idea, but I do know that he has a good chili recipe and it is also very easy...can't beat that. Since it's been kind of cold out (well cold for Houston anyway) I'm kind of craving some chili. This is a good Saturday or Sunday meal because you can start it in the afternoon and let it simmer for a couple hours and it'll make an awesome dinner. If this looks familiar, I did post it to my blog a while ago.


Meat and Onion

mmm...Beer... don't worry it cooks out.

The final product!


2 pounds ground beef chuck (i use lean ground beef)

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

1/4 cup Worcestershire sauce

3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste

1/3 cup chili powder

4 fresh jalapeno peppers, seeded and chopped (i don't add these)

3 tablespoons red pepper flakes, or to taste (optional) (i don't add this either)


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 serve.

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