FRANK'S SPICY ALABAMA ONION BEER CHILI

FRANK’S SPICY ALABAMA ONION BEER CHILI

“Adjust the spices according to your taste”


4 lbs. ground chuck
4 large white onions, chopped
4 (14.5-oz.) cans diced tomatoes with juice
4 (14-5-oz,) cans tomato sauce
2 (12-oz, each) cans beer
4 (15-oz. cans spicy chili beans
½ cup Worcestershire sauce
¼ cup and 2 Tbsp. hot pepper sauce, or to taste
2/3 cup chili powder
8 fresh jalapeno peppers, seeded and chopped
¼ cup and 2 Tbsp. red pepper flakes, or to taste (this sounds like it would be VERY HOT) optional

This recipe’s ingredients have been scaled to a new amount (16).
The directions below still refer to the original recipe yield (8).

1. Crumble the ground beef 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, Galapagos, and red pepper flakes, if using.

2. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for 2 days, it gets much better with time. Heat and serve.

Yield: 16 servings.