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My review
Chili - The Heat is On!
jamjar caterers
"It sneaks up on some and hits some right at the first. This well-seasoned chili warms you all over."
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Ingredients
1 h 35 m servings 304 calsOriginal recipe yields 12 servings (3 quarts)
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Directions
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Prep
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Ready In
- Heat the oil in a large stock pot over medium heat. Crumble the beef and pork into the pot. Cook, stirring frequently, until no longer pink. Drain off the grease, leaving just a thin layer. Cook the onion, garlic, bell pepper, and serrano pepper in the remaining oil until the onions soften, about 5 minutes.
- Add the lime juice, chili powder, cayenne pepper, black pepper, salt, and 1 1/2 bottles of dark beer. Slowly add the last 1/2 bottle of beer while stirring. Stir in the tomatoes and tomato juice. Reduce heat to low. Simmer 1 hour.
Nutrition Facts
Per Serving: 304 calories; 19.6 g fat; 11.9 g carbohydrates; 15 g protein; 48 mg cholesterol; 790 mg sodium. Full nutrition
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Reviews
Read all reviews 8Most helpful
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11/24/2009
sure the heat is on, but the thermostat is definitely set at a reasonable level and everyone is plenty comfortable. we used the last portion of the chili in a baked spaghetti dish that was just ...
11/1/2008
I loved this tangy spicy chili. My hubby thought it was a bit spicy, but I thought it was just right. I served this over corn chips with grated cheddar and sour cream. I used chopped jalapeno in...
1/18/2010
This was a great recipe. We made 2 additions: 2 cans of black beans and 2 habaneros. Next time we would use spicy sausage or something in place of the ground pork.
9/30/2009
This chili is fabulous!!!! I just made a batch and absolutely love it. The chili is perfectly spiced and you can just feel the heat at the back of your mouth with the first bite. This recipe d...
1/21/2008
This was so, so delish! I scaled to 6 servings but wish I had left it at 12. I skipped the oil and threw in 1 lb of ground meat with veggies. My local grocery store said they didn't have ground ...
6/27/2009
I've made this chili about 4 or 5 times now, and it always gets great reviews from everyone. I subbed the serrano peppers with anaheim peppers(they are a little less spicy) and added a couple ja...
1/15/2008
This recipe produced a nice bean-free chile. I used two chiles after removing most of their seeds and ribs. There was still plenty of heat in the chili. I also used a 24oz bottle of Beck's dark ...