When my company announced that they were having a chili cook-off, my competitive nature kicked in. After scouring the internet for hours to find the perfect chili recipe, and trying several different variations, I decided to combine all that I had learned and created my own custom concoction. Loving Fireman’s #4, I knew I had to include my favorite Texas beer. And that inspired me to use a few smoky spices in addition to the traditional hot spices. And who can make any ground beef dish without Lawry’s Seasoning Salt or garlic salt? Not this girl!
So if you’re looking for a traditional chili, with a smoky twist (that came in 3rd place at my office chili-cook off), give this one a shot! And yes, there were more then 3 contestants!
- 1.5 Pounds – Ground Chuck Beef (80/20)
- 1 – Medium Onion, Diced in Food Processor
- 3 Cloves – Garlic, Minced
- 2 – 16 Oz Cans of Red Kidney Beans, Drained and Rinsed
- 2 – 15 Oz Cans of Tomato Sauce
- 2 Bottles – Fireman’s #4 Blonde Ale
- 1 – 6 Oz Can Tomato Paste
- 1 – 4.5 Oz Can Diced Green Chilies
- 1.5 Tbsp – Chili Powder
- 0.5 Tbsp – Chipotle Chili Powder
- 1 Tbsp – Cumin
- 1 Tbsp – Lawry’s Seasoning Salt
- 0.5 Tbsp – Garlic Salt
- 0.5 Tbsp – Garlic Powder
- 1 Tsp – Cayenne Pepper
- 1 Tsp – Smoked Paprika
- 1 Tsp – Frank’s Hot Sauce
- 1 Tbsp – Worcestershire Sauce
In a large soup pot, add your diced onions and minced garlic along with your ground chuck. Sprinkle the Lawry’s Seasoning Salt and the garlic salt over the beef cook on medium high heat until brown.
Drain the excess grease from the beef and return to the pot. While your beef and onions are cooking, add the chili powder, chipotle chili powder, cumin, garlic powder, cayenne pepper and smoked paprika in a bowl or measuring cup and mix.
Once the beef is cooked and drained, add the red kidney beans.
Next, add the tomato sauce.
Then add the tomato paste.
Next, add the diced green chills.
Then add the Frank’s hot sauce and Worcestershire sauce.
Next, add one bottle of Fireman’s #4 to the chili. Then open the second bottle and commence drinking!
Finally, mix all of these ingredients together, then add the spices.
Bring the chili to a boil, and then reduce the heat to low. The chili should cook for at least 3 hours, stirring every half hour.
When the chili is done, serve it with sour cream and shredded cheddar cheese, and enjoy!
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