Five-Alarm Chili Recipe

Five-Alarm Chili

This hearty Five-Alarm Chili is loaded with enough spice to call in the fire department. The spice comes from 5 different sources: jalapeno, chipotle in adobo, chili powder, cayenne, and ancho.

I’ll admit I chickened out a little when making this recipe and toned down the quantities of spice some. The resulting chili had a complex spice flavor, but didn’t stimulate my tear ducts. Don’t get me wrong, I like my chili spicy. But the amount of spice seemed so excessive I felt a little moderation was called for.

In addition to the spices, this chili is also flavored with beer. It’s best to go with just a plain ole beer here. I used Budweiser. A dark, strongly flavored beer could give the chili a bitter taste. Some crushed tortillas are added to the chili and they really help thicken it up and give it a corn flavored taste in much the way that adding masa does.

Top with a little sour cream and avocado to tame the heat and you have a delicious fall meal.

Five-Spice Chili

Five-Alarm Chili
 
Recipe type: Chili
Ingredients
  • 2 ounces died ancho chiles (4 to 6) stems and seeds removed and flesh torn into 1-inch pieces
  • 3½ cups water
  • 1 (28-ounce) can whole peeled tomatoes
  • ¾ cup crushed corn tortilla chips
  • ¼ cup canned chipotle chilis in adobo sauce plus 2 teaspoons adobo sauce (I used about 4 peppers which almost filled up ¼ cup measure cup and I added adobo sauce to fill the cup)
  • 2 tablespoons Vegetable oil
  • 2 pounds 85% lean ground beef (I used 93% lean)
  • salt and pepper
  • 2 pounds onion, chopped fine (I used 2 medium-sized onions)
  • 2 jalapeno chilis, stemmed, seeds reserved, and minced (I just used 1)
  • 6 cloves garlic (I used 4)
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons sugar
  • 1 teaspoon cayenne pepper (I used ½ teaspoon)
  • 1½ cups beer (I used Budweiser)
  • 3 (15-ounce) cans pinto beans, rinsed
Instructions
  1. Combine ancho chilis and 1½ cup water in a medium microwave-safe bowl and microwave until softened, about 2½ to 3 minutes. Drain and discard liquid.
  2. Place ancho chilis, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
  3. Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground beef, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
  4. Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
  5. Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and beef and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.

 

Yield: 8 to 10 servings

Recipe Source: Cook’s Country August/September 2012

Spicy and thick Five-Alarm Chili

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19 thoughts on “Five-Alarm Chili Recipe

  1. This chili is fantastic. It got rave reviews when I brought in a pot to work. It has just enough heat that those who like blazing hot don’t complain and the weak willed can’t eat it. It is perfect.

  2. Whoa there is definitely a good amount of spice in here! haha My husband would LOVE this. In his opinion, the spicier the better. We had chili last night for dinner and I can’t get enough lately – guess it’s just that time of the year!

  3. Looks fantastic! I love a comforting bowl of chili with lots of spice. We are starting to get chillier nights here and the weather is calling for gloomy and rainy weather all week so this sounds perfect!

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