Deadman’S Chili

This hearty Deadman's Chili is a bold take on traditional American chili, featuring coarsely ground beef chuck slow-cooked with a complex blend of spices, beer, and spirits. The addition of masa harina thickens the sauce to a rich, velvety consistency, while bay leaves, cumin, and cayenne provide layers of warmth and depth. The secret ingredients of blackstrap molasses, Angostura bitters, and a splash of tequila and whiskey add an unforgettable umami kick. Perfect for chilly evenings or potlucks, this dish offers a satisfying, savory experience that improves with age. Serve it hot with cornbread or over rice for a complete meal.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 476.0

Dietary: Gluten-free

Description

This hearty Deadman's Chili is a bold take on traditional American chili, featuring coarsely ground beef chuck slow-cooked with a complex blend of spices, beer, and spirits. The addition of masa harina thickens the sauce to a rich, velvety consistency, while bay leaves, cumin, and cayenne provide layers of warmth and depth. The secret ingredients of blackstrap molasses, Angostura bitters, and a splash of tequila and whiskey add an unforgettable umami kick. Perfect for chilly evenings or potlucks, this dish offers a satisfying, savory experience that improves with age. Serve it hot with cornbread or over rice for a complete meal.

Ingredients

2 1/2 pound Coarsely ground beef chuck
1/4 cup Green &/or red Bell pepper

Directions

1
Brown the coarsely ground beef chuck with 1 chopped onion and 1 minced clove of garlic in a large pot over medium-high heat until no longer pink.
2
In a separate bowl, mix the remaining 5 minced garlic cloves, 3 coarsely chopped medium onions, 1/4 cup bell pepper, masa harina, stewed chopped tomatoes, tomato paste, chili powder, whole jalapenos, cayenne flakes, salt, 4 tablespoons ground cumin, blackstrap molasses, beer, Angostura bitters, tequila, whiskey, and bay leaves.
3
Pour the mixture over the browned meat in the pot and stir to combine thoroughly.
4
Bring the chili slowly to a boil, stirring frequently to prevent sticking and ensure even heating.
5
Once boiling, reduce the heat to medium-low and cook for 15 minutes, stirring several times.
6
Lower the heat further to a gentle simmer and cook for 1 hour, stirring occasionally.
7
Add the remaining 1 tablespoon of ground cumin after the first hour of simmering.
8
Continue to simmer for another 1 to 1.5 hours, stirring frequently, until the chili is thick and the flavors have melded.
9
For extra heat, slash the sides of the whole jalapenos before adding or increase the quantity to taste.
10
Serve hot over rice or alongside fresh, piping hot cornbread.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 476.0kcal

% Daily Value *
Total Fat 28.4g44%
Saturated Fat 11.3g57%
Cholesterol 147.5mg50%
Sodium 136.6mg6%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.2g1%
Sugars 0.4g
Protein 49.3g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american chili, beef chuck, slow cooked, spicy, hearty, comfort food, beer chili, whiskey, tequila, masa harina, slow simmer, umami, smoky, rich, potluck, winter, garlic, onion, jalapeno, cumin

Read it online: https://www.chefs-mate.com/recipe/deadmans-chili/