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. That’s a whole lot of spice!
Why Is It Called 5-Alarm Chili?
5-Alarm is taken from the term 5-Alarm Fire. A 5-Alarm Fire is of course a large fire requiring a large response. A 5-Alarm Chili is very spicy with the spice coming from 5 different ingredients. In this case they are jalapeno, chipotle in adobo, chili powder, cayenne, and ancho.
How Much Spice?
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.
Special Ingredients
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.
How To Serve
This spicy chili recipe is perfect for gameday or for a hearty filling dinner during the cooler months. Top with a little sour cream and avocado to tame the heat and you have a delicious cold weather meal. I also like to add some sliced green onion or some chopped fresh cilantro. And don’t forget your side of cornbread!
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Five-Alarm Chili
Equipment
Ingredients
- 2 ounces died ancho chiles stems and seeds removed and flesh torn into 1-inch pieces, (4 to 6)
- 3 1/2 cups water
- 1 (28-ounce) can whole peeled tomatoes
- 3/4 cup crushed corn tortilla chips
- 1/4 cup canned chipotle chilis in adobo sauce plus 2 teaspoons adobo sauce, I used about 4 peppers which almost filled up 1/4 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,, I used 2 medium-sized onions, chopped fine
- 2 jalapeno chilis, I just used 1, stemmed, seeds reserved, and minced
- 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 1/2 teaspoon
- 1 1/2 cups beer, (I used Budweiser)
- 3 (15-ounce) cans pinto beans, rinsed
Instructions
- Combine ancho chilis and 1 1/2 cup water in a medium microwave-safe bowl and microwave until softened, about 2 1/2 to 3 minutes. Drain and discard liquid.
- 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.
- 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.
- 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.
- 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.
Notes
- The beans can be left out if you prefer beanless chili.
- Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days or it can be frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Cook’s Country August/September 2012
Disclosure: This post may contain affiliate links.
This is the perfect time of year for a good, spicy chili! Love all those chiles in it.
Holy cow…I like spicy things but this sounds too spicy for me! I can’t blame you for turning down the spice in your version 🙂 This looks super flavorful and delicious.
There definitely is such a thing as too spicy, isn’t there?
Great Chili I subbed turkey broth for the beer and added a 2 ghost peppers to it.
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!
Wow this loos delicious! I have been searching for a chili recipe too, I will have to give it a try!
Hope you enjoy it Ciara! I sure do 🙂
Holy cow the spices and flavors in this chili sound absolutely incredible!
This chili would burn my mouth! Oh IO love spicy food and anything with cornbread is just oh so good..
It will definitely build up some heat in your mouth Shundara!
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!
It’s finally getting chili here too. Might be turning the heat on for the first time tonight!
Oh my gosh this looks soo comforting and hearty. I am so excited for this!
Thanks Kammie! It’s definitely hearty and extra thick- just the way I like chili!
Delicious! We just had another cold snap move in and this looks beyond perfect. I’m all about the heat too! Thank you for sharing!
My mouth is ablaze just lookin’ at it, but I’d eat it. Spice doesn’t scare me a bit. I would just love this chili!