As the name suggests, this Spicy Five-Alarm Chili packs some heat – but it also has a rich complex flavor from the different types of chiles and dried spices added into the sauce.
If you’re not into spicy chili, omit or reduce the amount of cayenne pepper. Also, stemming and seeding the jalapeno peppers removes much of the heat. Conversely, if you want to really turn up the heat, add more cayenne and leave the seeds in the jalapeno for an added punch of spice.
As for the beer, any light bodied beer will do, if you do not care for beer, replace it with beef stock or water. However, know that if you use a substitute there with be some flavor loss.
I like my chili with a dollop of sour cream, some fresh chopped onion and a sprinkling of freshly grated sharp cheddar cheese. This chili also goes great with a big hunk of cornbread slathered in butter. Yummy!
Spicy Five-Alarm Chili
Yield 8-10 Servings
As the name suggests, this Spicy Five-Alarm Chili packs some heat - but it also has a rich complex flavor from the different types of chiles and dried spices added into the sauce.
- 2 ounces dried ancho chiles stems and seeds removed ( about 4 to 6 chiles) [See Note 1]
- 1-1/2 cups water
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup canned chipotle chiles in adobo sauce [See Note 2]
- 2 pounds lean ground beef
- salt and pepper, to taste
- 2 medium-sized onions, chopped fine
- 1 jalapeno chiles, stemmed, seeded, and diced [See Note 3]
- 3 tsp minced garlic
- 1 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper, I used 1/2 teaspoon
- 1 1/2 cups (12-ounces) beer, your favorite
- 3 (15-ounce) cans pinto beans, rinsed and drained
- Combine ancho chilis and 1 1/2 cup water in a medium microwave-safe bowl and microwave until softened, about 2 1/2 to 3 minutes. Drain and discard liquid.
- Place ancho chilis, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
- Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground beef, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
- Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
- Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and beef and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.
Courses dinner, main meal, entree, soup