Gates Of Hell Chili

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.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 706.4

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

4 tablespoon Olive oil
5 pound Boneless chuck (lean)
2 pound Pork butt (lean)
2 Med. onions; coarsly chopped
4 Cloves Garlic; minced
1 teaspoon Salt
1 teaspoon Black pepper
12 ounce Beer (not lite)
1 quart Tomato sauce
4 cups Stewed/chopped tomatoes
1 Green bell pepper; chopped
1 teaspoon Allspice
4 tablespoon Fresh ground cumin
2.5 tablespoon Chili powder
1 ounce Soy sauce
2 ounce Whiskey
1 cup Dried chili peppers
1 tablespoon Tabasco sauce
1/2 cup Tomato paste
1/3 cup Masa harina

Directions

1
Heat the olive oil in a large heavy skillet over medium-high heat.
2
Cube the beef chuck and pork butt into 1/4-inch pieces.
3
Add the cubed meat, chopped onions, minced garlic, salt, and black pepper to the skillet.
4
Cook the meat mixture, stirring occasionally, until the meat is browned and the onions are softened.
5
In a large stock pot, bring the beer to a boil.
6
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.
7
Reduce heat to medium and simmer for 10 minutes.
8
Stir in the dried chili peppers, Tabasco sauce, and tomato paste.
9
Slowly stir in the masa harina to thicken the chili, ensuring no lumps form.
10
Cover the pot and simmer gently for 1 hour, stirring every 10 minutes to prevent sticking.
11
Stir in the remaining 2 tablespoons of cumin and cook for an additional 1 minute.
12
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.

Keywords: chili, spicy, beef, pork, hearty, american, simmered, comfort food, meal prep, dinner, spicy chili, meat, stew, hot sauce, cumin, garlic, onion, beer, whiskey, tomato

Read it online: https://www.chefs-mate.com/recipe/gates-of-hell-chili/