First Alert Chili
Submitted by lorrlynch
First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.
YIELD
4 servingsPREP
30 minCOOK
120 minREADY
150 minFour pounds of ground beef, a full can of kidney beans, blended plum tomatoes, and a 12-ounce beer all go into this big-batch chili that simmers uncovered for 90 minutes until thick and deeply spiced. The name isn’t kidding around: between the chili powder, ground red pepper flakes, and hot sauce to finish, this one builds heat in layers.
The technique matters here. Cook the aromatics (four large onions, red bell pepper, garlic, celery) separately from the meat, then combine them. Browning the beef in its own pan lets you break it into a smooth, uniform texture without the vegetables getting in the way and steaming instead of searing. Once combined, the spice lineup goes in: oregano, cumin, paprika, chili powder, celery seeds, and ground red pepper. That’s six different seasonings working together.
Blend the plum tomatoes with their liquid until smooth before adding. This gives you a velvety base instead of chunky tomato pieces. The beer adds body and a subtle bitterness that balances the sweetness of the paprika and onions. Simmer uncovered and stir occasionally to prevent scorching on the bottom.
Pro Tips
- Stir from the bottom every 15 minutes during the uncovered simmer; the thick base scorches easily
- Blend the tomatoes completely smooth for the best texture
- Add kidney beans with their canning liquid for extra body in the sauce
- Let this chili sit overnight in the fridge; the flavors deepen dramatically by day two
Variations
- Pinto bean swap: Use pinto beans instead of kidney beans for a creamier texture
- Non-alcoholic: Substitute ginger ale for beer as the recipe suggests
- Three-alarm: Double the red pepper flakes and add diced habanero
Ingredients
Directions
Use bottles hot sauce to taste.
In a large skillet, heat ⅛ cup of olive oil over med-high heat and cook the onions, red pepper, garlic and celery for 5 minutes, stirring.
In a large, heavy pot, heat the remaining ⅛ cup of oil and brown the meat, stirring to break up the lumps and to produce a smooth, uniform mixture.
Stir in onion mixture to meat mixture.
Add the oregano, red pepper, cumin, paprika, chili powder, celery seeds, salt, pepper, tomatoes with liquid and beer or ginger ale.
Blend well. simmer 1 hour, uncovered, stirring Occasionally to the mixture doesn’t stick to the bottom and scorch. Add kidney beans and their liquid, blend and simmer 30 minutes, stirring occasionally. Add hot sauce to taste if desired. taste for seasoning. *notes Pinto beans can be used instead of kidney beans. Blend plum tomatoes in blender with liquid until smooth.
Comments
