Spicy Alabama Onion Beer Chili
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
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
3 tablespoons red pepper flakes, or to taste (optional)
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.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. Enjoy.
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