4-K Chili
Submitted by Sapphite
No-bean Texas-style chili with five pounds of ground chuck simmered in beer with garlic, jalapeño, cumin, and red chilies: pure meat chili that marinates for depth and feeds a crowd.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is the kind of chili that starts arguments at cook-offs.
No beans, just five pounds of browned chuck bathed in beer with garlic, jalapeño heat, earthy cumin, and red chili peppers.
Marinate the whole mess for an hour so the spices really penetrate, then simmer with water until everything melds into thick, beefy goodness.
Serves six generously or four Texans properly.
Pro Tips
- Marinating for one hour before simmering builds deeper flavor integration
- Add water gradually to control thickness, aiming for spoonable not soupy
- Brown meat thoroughly for maximum savory fond before adding aromatics
Ingredients
Directions
Brown the meat.
Brown onions, garlic and jalapeno together.
Combine meat and onion with beer, cumin, chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour.
Add water to cover. Stir well.
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