• Cooking Time:
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  • 2 tablespoons vegetable oil
  • 2 1/2 cups onions (coarsely chopped)
  • 3-5 tablespoons garlic (I use 5)
  • 1/2 cup green bell peppers (chopped)
  • 1/2 cup jalapenos (chopped)
  • 1 1/2 lbs ground beef
  • 2 teaspoons salt (or to taste)
  • 2 tablespoons ground cumin
  • 1/2 tablespoon oregano (crushed)
  • 2 tablespoons ground cayenne pepper
  • 1/4 cup chili powder (can use mild, med.= or hot)
  • 1/4 cup chili powder , this is optional and added during simmering (can use mild, med. or hot) (optional)
  • 2 cups crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 12 ounces beer
  • 1/2 cup water
  • to taste onions
  • to taste sharp cheddar cheese
  • to taste sour cream


  • Heat oil in heavy saucepan.
  • Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
  • Add ground beef to the pot and cook until meat is evenly browned.
  • Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
  • Add crushed tomatoes, tomato paste, beer and water.
  • Bring to boil, turn down heat and simmer covered.
  • After 1 hour of simmering taste and add more chili powder if you want.
  • Simmer for 1 hour more.
  • Serve topped with chopped onions, cheddar cheese and sour cream if you like.
  • Serve with corn bread.


This is my version of chili. Scott was my husband from OH and after being together so many years he only wanted this to be hot! I hope you like it. This can be made as mild or hot as you like depending on the chili powder you use. I use a lot of cumin in this recipe. Sometimes I add more than the 2 tablespoons stated here and this is the only time I really use cumin. There are so many versions of chili out there, I hope you enjoy mine.

Categories: Beef  Main Dish 
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