It sneaks up on some and hits some right at the first. This well-seasoned chili warms you all over.

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Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
12
Yield:
3 quarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

304 calories; protein 15g; carbohydrates 11.9g; fat 19.6g; cholesterol 47.5mg; sodium 789.6mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
11/28/2009
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 plain dirty in a XXX way especially after shredding about six ounces of Tillamoook extra sharp cheddar cheese over it before it went in the oven. yeah you heard me. don't EVEN pretend you aren't fantasizing about going home and doing the same either. I know you want to! Read More
(18)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2009
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 plain dirty in a XXX way especially after shredding about six ounces of Tillamoook extra sharp cheddar cheese over it before it went in the oven. yeah you heard me. don't EVEN pretend you aren't fantasizing about going home and doing the same either. I know you want to! Read More
(18)
Rating: 4 stars
11/01/2008
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 instead of serrano. I used half the onion called for. I did add a can of kidney beans. I cut this half and only used ground beef. I didn't care for the chunks of tomaotes in it and next time maybe I'll use puree or crushed tomatoes. Thanks Scotdog for recommending this chili and Thanks jamjar for posting this one. Read More
(17)
Rating: 5 stars
10/06/2009
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 does make a really thin chili but if you used tomato sauce instead of juice or if you add a mixture of 2 tablespoons cornstarch with 1/4 cup warm water it thickens up nicely. I really can't say enough about how wonderful this chili is. Thanks a bunch! Read More
(16)
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Rating: 4 stars
01/19/2010
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. Read More
(16)
Rating: 5 stars
01/21/2008
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 pork right now. Since I used lean ground beef I didn't even worry about draining the grease. Let this cook for several hours & my hubbie & I decided this was the best chili ever. Crush up tortilla chips in the bottom pour chili & top with cheese. Mann it was good! Read More
(14)
Rating: 5 stars
06/29/2009
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 jalapenos as well. For the beer I use Guinness Extra Stout and I add cubed steak to the meat. We make cheesy corn bread to have with it and top it with shredded cheddar and sour cream! We love it here!:) Read More
(13)
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Rating: 4 stars
01/16/2008
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 ale with terrific results. This is not a thick fork-stands-upright-in-the-bowl chile. I served it over brown basmati rice with grated cheese and sour cream one night and over baked potato the next. Like most chiles this one tastes better the next day. Read More
(13)
Rating: 5 stars
03/31/2009
Great Chili I replaced the serrano peppers with 3 hungarian and omitted the green bell pepper. I found the best results cane with using Sam Adams Oktoberfest (if available). Served over mashed potatoes patties fried to a golden brown. Have had multiple people claim "Best Chili Ever!!!" Read More
(12)
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