This “Gates of Hell” chili is a hearty, protein-packed American classic that delivers serious heat and rich, savory depth. Featuring a combination of lean beef chuck and pork butt, it’s simmered with beer, whiskey, and a complex blend of spices including cumin, allspice, and dried chilies. The result is a thick, aromatic stew with layers of smoky, spicy, and tangy flavors. Perfect for cold winter nights, tailgating, or feeding a crowd, this chili is best served over fluffy white rice or with cornbread. It’s a satisfying dish that gets better as the flavors meld together.
Gates Of Hell Chili
Description
This "Gates of Hell" chili is a hearty, protein-packed American classic that delivers serious heat and rich, savory depth. Featuring a combination of lean beef chuck and pork butt, it's simmered with beer, whiskey, and a complex blend of spices including cumin, allspice, and dried chilies. The result is a thick, aromatic stew with layers of smoky, spicy, and tangy flavors. Perfect for cold winter nights, tailgating, or feeding a crowd, this chili is best served over fluffy white rice or with cornbread. It's a satisfying dish that gets better as the flavors meld together.Ingredients
Directions
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Heat the olive oil in a large heavy skillet over medium-high heat.
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Cube the beef chuck and pork butt into 1/4-inch pieces.
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Add the cubed meat, chopped onions, minced garlic, salt, and black pepper to the skillet.
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Cook the meat mixture, stirring occasionally, until the meat is browned and the onions are softened.
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In a large stock pot, bring the beer to a boil.
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Add the browned meat mixture, tomato sauce, stewed tomatoes, chopped green bell pepper, allspice, 2 tablespoons of cumin, chili powder, soy sauce, and whiskey to the boiling beer.
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Reduce heat to medium and simmer for 10 minutes.
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Stir in the dried chili peppers, Tabasco sauce, and tomato paste.
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Slowly stir in the masa harina to thicken the chili, ensuring no lumps form.
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Cover the pot and simmer gently for 1 hour, stirring every 10 minutes to prevent sticking.
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Stir in the remaining 2 tablespoons of cumin and cook for an additional 1 minute.
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Serve hot.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 706.4kcal
- % Daily Value *
- Total Fat 46.8g72%
- Saturated Fat 13.5g68%
- Cholesterol 181.6mg61%
- Sodium 143.2mg6%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 0.9g4%
- Sugars 2.1g
- Protein 62.0g124%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe suggests using 2 to 2-1/2 lbs of pork; adjust meat ratios to preference.
Additional garlic may be used; the original range was 4 to 6 cloves.
This chili makes enough for 12-20 people depending upon appetites.
Delicious served over white rice or by itself.
For a smoother texture, you can blend a portion of the stewed tomatoes before adding them to the pot.
Let the chili rest for 15 minutes after cooking to allow flavors to meld further.
