Red Chili
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 2 lbs ground beef or chili grind chuck
  • 1 14.5 oz. can tomatoes, pureed
  • 2 tbsp. tomato paste
  • 12 oz of your favorite dark beer
  • 6 oz. chicken stock or water
  • ¼ cup red chili powder
  • 2 tbsp. garlic powder
  • 1 onion, finely chopped
  • 1½ tsp dried oregano
  • ½ tsp. paprika
  • 1½ tsp ground cumin
  • 4 medium chipotle peppers, ground dry, seeds and all (I just used a good amount of cayenne pepper...maybe like, 2 tablespoons)
  • 2 tbsp flour
  • Salt and pepper to taste
  • Any sort of beans, if you like (I used two big handfuls of lentils)
  • 2 tbsp vegetable oil or bacon grease (I used olive oil)
  • cheddar cheese
  • sour cream
  • thick, crusty bread
  1. Heat oil or bacon grease in a large pot or dutch oven over medium heat.
  2. Crumble in ground beef, break up any lumps with a wooden spoon and cook, stirring occasionally until meat is browned. Drain off all fat and return meat to pot.
  3. Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning. Add chicken stock or water as needed to achieve desired consistency.
  4. Taste for seasoning and adjust if necessary.
  5. Simmer uncovered for an additional 30 minutes, adding liquid if necessary. Allow to rest 15 minutes before serving. Top with cheese, sour cream, bread, and whatever else you like.
Recipe by The Crepes of Wrath at