- 1 1/4 pounds ground beef
- 1 yellow onion, chopped, divided
- 1 habanero pepper, chopped
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 2 (15 ounce) cans tomato sauce
- 1 (16 ounce) can kidney beans, rinsed and drained (optional)
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1/4 (12 fluid ounce) can or bottle amber beer
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup shredded Cheddar cheese (optional)
- 1 sleeve crackers (optional)
- Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
- Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.
- Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.
05/13/2018
recipepes.com
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