The FireHouse Chili Series: Tangy, Spicy Beer Chili

It’s been a few weeks since we’ve posted a new recipe in our FireHouse Chili Series. That flu kicked me/us in the butt and not much cooking or planning meals went on in this house. Thankfully, we’re all well (knock on wood) and back into the meal planning and cooking game! I altered a recipe this week and am now pleased to bring you our Tangy, Spicy Beer Chili.

The original recipe was going to be too hot for a four year old, a two year old and a man who sweats when he eats too much ketchup. We like spicy food in this house but we also like to be able to chew, swallow and enjoy our food. As such, this particular recipe offered some great and unique ingredients and we tweaked it just a bit.

Here’s what we used:

2 pounds ground beef
1 large white onions, finely chopped
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) cans tomato sauce
3/4 can beer (something with good flavor)
1 (15 ounce) cans spicy chili beans
1/4 cup Worcestershire sauce
1 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
1.5 tablespoons chili powder
Some shakes of red pepper flakes (to taste)

Simply brown your meat. Toss in the onions after your meat is browned and let them cook with the meat until clear(ish). Toss everything into your soup pot (use the big one, not the smaller one… trust me). Cook over low-medium heat for two to two and a half hours, stirring now and then. The amount of time it is cooking will cook out the alcohol so don’t freak out about the beer.

Voila! A very tasty chili with a little bit of a kick!

The results? LittleBrother loved it. (Of course, he loves chili of any kind because he loves him some beans.) FireDad liked it and only had minimal sweating going on. BigBrother isn’t a particular fan of chili but at it as well. I loved the heck out of it, claiming all leftovers for myself. Yes, this one gives leftovers for a family of four. It reheated very well. I want some more but now it’s all gone. Bummer. I do feel that both the Worcestershire sauce and the beer were the winning factors in this particular recipe. Prior to adding the Worcestershire, I thought it tasted rather bland despite the spices. I added that and, BAM! Then I added the beer and, DOUBLE BAM! So awesome. The result was a unique tasting chili with a mild afterburn that left me craving more!

As before, we are asking for submissions to our FireHouse Chili Series. Please leave a comment here with your tried-and-true chili recipe or one you’ve been wanting to make but have been to scared to try out. If we use your recipe, we will link to your blog/site. (Also feel free to use the contact form if you feel so inclined.) We have decided that we are going to be on an every-other-week schedule with our series so we’ll see you on December 5 with another great recipe!