Spicy beef, onion, and beer chili recipe I picked up while in Alabama. Many people have asked me for the recipe so I'm posting it here. Enjoy! Adjust the amount of jalapenos and other spicy things to suit your taste.
1) 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.
2) 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.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 368 | ||
Calories from Fat: 211 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 244.1mg | 8 % | |
Potassium 684.9mg | 18 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 12.4g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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