spicy chili with beer


3 (14.5 oz.) cans no salt diced tomatoes

1 jalapeno, minced

2 small onions, chopped

3 cloves garlic, minced

3 tablespoons chili powder

1 teaspoon cumin

kosher salt to taste

2 bay leaves

1 bottle of Budweiser or any good beer

3 pounds ground beef

2 cans Brook’s chili hot & spicy beans

1 (6 oz.) can tomato paste

vegetable oil

1 tablespoon Worcestershire sauce

Frank’s Red Hot sauce

  • Mince jalapenos and garlic
  • Chop onion
  • Brown beef and drain
  • Add a small amount of oil in bottom of a large stock pot
  • Add onions, garlic and jalapenos
  • Add meat
  • Add all other ingredients
  • Add beer
  • Add a dash of Worcestershire sauce and a Frank’s Red Hot sauce
  • Bring to a boil and simmer for an hour or longer

Serve with corn muffins.

A Jackie O Recipe