This robust H&L Speakeasy Chili is a comforting classic that delivers rich, savory satisfaction in every spoonful. Loaded with ground round, dark and light red kidney beans, and small red beans, it offers a hearty texture and deep umami flavor profile. The blend of green peppers, jalape&# 195;±os, onions, and garlic creates a complex aromatic base, while the long simmer allows the tomato juices and spices to meld into a thick, cohesive sauce. Perfect for feeding a crowd at parties, game days, or busy weeknight dinners, this chili tastes even better the next day as the flavors deepen. ItâÂÂs a timeless dish that brings warmth and nostalgia to your table.
H&L Speakeasy Chili
Description
This robust H&L Speakeasy Chili is a comforting classic that delivers rich, savory satisfaction in every spoonful. Loaded with ground round, dark and light red kidney beans, and small red beans, it offers a hearty texture and deep umami flavor profile. The blend of green peppers, jalape&# 195;±os, onions, and garlic creates a complex aromatic base, while the long simmer allows the tomato juices and spices to meld into a thick, cohesive sauce. Perfect for feeding a crowd at parties, game days, or busy weeknight dinners, this chili tastes even better the next day as the flavors deepen. ItâÂÂs a timeless dish that brings warmth and nostalgia to your table.Ingredients
Directions
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Chop 3 jalapeño peppers, 1 large red onion, 1 large Spanish onion, 1 large white or yellow onion, and 8 cloves of garlic finely.
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Quarter 4 cans (28-32 oz total) of whole tomatoes and set aside with their juices.
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Heat a large frying pan over medium-high heat and brown the ground round until crumbly and fully cooked.
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Drain the excess fat from the cooked meat thoroughly and set the meat aside.
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Season the drained meat with salt, pepper, and at least 1 tablespoon of chili powder, then set aside.
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In the same pan, sauté the green peppers, jalapeños, onions, and garlic in vegetable oil until softened and limp.
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Transfer the sautéed vegetables and any remaining juices into a large pot.
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Add the quartered whole tomatoes and their juices to the pot.
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Stir in the seasoned ground meat, dark red kidney beans, light red kidney beans, and small red beans.
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Pour in tomato juice until the mixture reaches a soupy consistency, ensuring it is not too thick.
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Adjust seasoning with additional chili powder, salt, and pepper to taste.
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Bring the chili to a simmer, then reduce heat to low and cook for 90 minutes, stirring frequently to prevent scorching.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 8304.7kcal
- % Daily Value *
- Total Fat 877.8g1351%
- Saturated Fat 77.0g385%
- Cholesterol 454.0mg152%
- Sodium 380.6mg16%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 2.9g12%
- Sugars 3.4g
- Protein 120.8g242%
* 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
Serve hot. Leftovers can be frozen for future meals; ensure the chili has cooled completely before freezing to maintain texture.
For a milder chili, remove the seeds and ribs from the jalapeños before chopping. For extra heat, leave them in.
The recipe calls for a mix of onions (red, Spanish, white/yellow) to build a complex flavor base. Feel free to substitute with your preferred onion variety.
