Chili

The first batch of the chili for this NFL season is ready to go! A batch of Hellfire Carnivore Red on the left and a batch of Omnivore Spicy Stew on the right.

Hellfire Carnivore Red

Ingredients

• 3 TBS unsalted butter
• 1.5 large onions, coarsely chopped
  
• 3 pounds beef chuck, cut into 1/2-inch cubes
  
• 5 tsp chopped garlic
  
• 4 TBS Penzey's Hot Chili Powder
  
• 4 TBS Penzey's Ground Ancho Chili Powder
  
• 1 TBS ground cumin
  
• 1.5 tsp salt
  
• 1/4 tsp white pepper
  
• 1.5 tsp black pepper (or to taste)
  
• 1/2 tsp cayenne pepper
  
• 2 tsp TABASCO® brand Chipotle Pepper Sauce
  
• 1 tsp golden habanero sauce
  
• 4 tsp crushed Californian red pepper flakes
  
• 1 tsp crushed Indian red pepper flakes
  
• 2 tsp ground corriander
  
• 2 cups water
  
• 1 bottle (12 oz) Shiner Bock Beer
  

Directions Heat butter in a large pot over medium heat. Add onion and garlic. Cook until softened.

Add all the other ingredients. Stir to break up any lumps. Bring to a boil, then reduce heat and simmer, uncovered, 3 hours or so, stirring occasionally. Add more beer or water if necessary. Adjust spices to taste.