(Preparation Time – Active 1 hour; Total – 3 hours – Makes about 6 quarts)
I’ve been perfecting this chili over the past 45 or so years, in an attempt to replicate the one served at the long-defunct Alamo Chili House on West 44th Street in Midtown Manhattan. Several friends and I used to visit the “Alamo” for the perfect hangover remedy, back in the days of youthful imbibing. A bowl of their famous chili and a bottle of Dos Equis, and we were ready to go back to work and get through the afternoon, relatively unscathed by the vestiges of our hangovers.
This is a seriously hot chili. The meat to bean ration is about 3:1, so adding more beans and reducing the number of jalapeños and/or dried spices, may make it more palatable to those who can’t take the heat. The addition of sour cream and/or shredded cheddar cheese with each serving, will also help tone down the heat factor.
This recipe makes about 6 quarts of Chili. It will easily serve 8 people and leave 2 quarts, which can be individually frozen for those coming cold winter days and nights.
1/4-cup canola oil
5 – 6 pounds ground chuck
2 large or 3 medium yellow onions, chopped coarsely
10 cloves of garlic, chopped coarsely
2 bottles of beer
Dry Spice Mix Of:
7 Tbsps. Chili Powder
4 Tbsps. Ground Cumin
4 Tbsps. Hot Hungarian Paprika
3 Tbsps. Whole Cumin Seeds
1 Tbsp. Cayenne Pepper
½ Tbsp. Dried Oregano
2 28 oz. cans whole tomatoes, chopped and with liquid
3 Jalapeño peppers, chopped coarsely
2 Jalapeño peppers sliced
2 19.5 oz. cans of Kidney Beans, drained and rinsed
1. In a large sauté pan, heat canola oil, add meat, break it up and brown it stirring frequently, transfer meat and liquid to an 8 quart pot.
2. Add beer, onions and garlic to the pot, cook 5 minutes.
3. Stir in the dry spice mix.
4. Add tomatoes and jalapeños, and bring to a boil. Reduce heat and simmer 10 minutes, uncovered.
6. Cover and cook on low heat for 90 minutes, stirring occasionally.
7. Add beans and cook 30 minutes more, uncovered.
Serve with your cerveza favorita!