Deadman's Chili
Submitted by rovertoo
A killer no-bean Texas-style chili with coarse-ground chuck, beer, tequila, whiskey, and six whole jalapeños. Not for the faint of heart.
YIELD
6 servingsPREP
30 minCOOK
3 hrsREADY
4 hrsThis chili earned its name. Two kinds of beef, six whole jalapeños, beer, tequila, sour mash whiskey, and a splash of angostura bitters all go into the pot.
It’s a no-bean, no-holds-barred Texas-style bowl of red that simmers for close to two hours, building layers of smoky heat with every passing minute.
A spoonful of molasses adds a dark, sticky sweetness that rounds out all that fire, and cornmeal thickens the broth into something that coats the back of your spoon.
Fair warning: the heat is adjustable. Gash the sides of those jalapeños for a scorching bowl, or leave them whole for a more manageable burn.
Pro Tips
- Use coarse-ground chuck, not fine ground beef; the chunkier texture holds up to the long simmer
- Add the reserved tablespoon of cumin in the last hour for a fresh, earthy punch that brightens the finished chili
- The tequila and whiskey cook off during simmering but leave behind a deep, complex flavor you can’t get any other way
Ingredients
Directions
Cook meat, 1 clove of garlic and 1 onion together.
Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot.
Bring slowly to a boil and stir continously until boiling.
Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times.
Lower heat again to simmer and cook for 1½ -2 hours stirring frequently.
Add remaining cumin after cooking for 1 hour.
You may make this hotter by gashing the sides of the Jalapeno peppers and by adding more of them.
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