Apr 3, 2009

Jack's Spicy Hot Mexican Chili Recipe

I have several Chili Recipes, but this one is my favorite....

Olive Oil.
2-pounds of fresh ground beef.
1 16-ounce jar of Picante Mild Sauce (I use Pace brand).
1 16-ounce jar of Thick & Chunky Medium Salsa (I use Ortega brand).
1 4-ounce can of Diced Jalapenos (I use Macayo brand).
1 4-ounce can of Diced Green Chiles (I use Macayo brand).
2 15-ounce cans Light Red Kidney Beans.
2 12-ounce bottles of dark beer (larger) – don't refrigerate.
1 large yellow onion (produce section).
1 green pepper (produce section).
1 12-ounce bottle Heinz Chili Sauce.
8 to 10 brown button mushrooms (I generally by these all ready sliced in a small box)(If you can't get the brown button mushrooms use white button mushrooms) (produce section).
Fresh Garlic (produce section).
Fresh Parsley (produce section).
White Sugar.
Table Salt.
L & P Sauce (original).
Sweet Relish.
Garlic Powder.
Cayenne Pepper.
Red Chili Flakes.
Chili Powder.
Fresh Ground Black Pepper.

Optional Items for after the Chili is Cooked:
Small White Onion.
Spring Onions (scallions).
Shredded Cheddar Cheese.

Cooking Items and Utensils:
Long Handled Metal Cooking Spoon.
5-Quart Pot with Lid (I use a cast iron pot with a glass lid).
Can Opener.
Chopping Board.
Bottle Opener.
Kitchen Knife.
Serving Bowls.
Note: Always wash off all bottles and cans before opening and using.

Finely Chop about a Heaping Tablespoon of Fresh Garlic.
Finely Chop the Brown or White Button Mushrooms.
Finely Chop the Yellow Onion.
Cut the Green Pepper into half, remove the seeds, finely chop.
Finely Chop about two tablespoons of Fresh Parsley.
If you can't find the Jalapenos diced, remove from can and finely chop.
Wash off all bottles and cans, open and set aside.

Cooking Instructions:
Pre Heat your cooking pot oh high heat, recommend 5-quart cast iron with lid.
Add in about 4 tablespoons of Olive Oil.
Add in Chopped Onion.
Stir for about one minute.
Now add in the Chopped Green Pepper and Mushrooms.
Cook for about two minutes or until lightly translucent.
Push all these ingredients to the outside of the pan.
Now quickly add in the 2 pounds of fresh ground beef to center of pan.
Chop and separate the beef, stir until brown but don't over cook.
Turn fire to medium heat.
Now add -
1 Tablespoon of Fresh Finely Copped Garlic.
1 teaspoon of table salt.
1 Tablespoon of Fresh Ground Black Pepper.
1 Tablespoon of Fresh Cheyenne Pepper.
1 Tablespoon of Fresh Red Chili Powder.
1 Tablespoon of Fresh Red Pepper Flakes.
1 Tablespoon of Fresh Garlic Powder.
3 Tablespoons of L & P Sauce.
Stir Thoroughly.
Next Add in -
Can Diced Green Chiles.
Can Diced Jalapenos.
Jar of Picante Mild Sauce.
Jar of Thick & Chunky Medium Salsa.
Stir Thoroughly and cook for about 5-minutes on low heat.
Next Add in -
Parsley Flakes.
2 Tablespoons of white sugar.
2 cans of Red Kidney Beans, one can dump beans and liquid, the second can drain the liquid off and add the beans only.
1/2 bottle of the Heinz Chili Sauce (6-ounces).
2 Tablespoons of Sweet Relish.
Stir Thoroughly.
Turn to low heat, cover with lid for 5 minutes.
Remove lid, stir thoroughly.
Cook for another 15-minutes stirring frequently (caution, this will stick to bottom of pot, so stirring frequently is necessary).
Turn Off Fire !!!
Add in 2 Bottles of Dark (larger) Beer.
Turn fire back on to medium heat, bring to boil, stirring as needed.
Do NOT cover.
Cook for about another 10-minutes.
Taste, adjust seasoning to taste – salt, black pepper, if not sweet enough, add in a pinch of sugar.

Serve in Bowl with tablespoon.

Before serving, I add the following (optional):
After dipping up the Chili.
On top Add the following uncooked ingredients -
About two tablespoons of finely chopped white onion.
One chopped spring onion.
Cover this with shredded cheddar cheese.

Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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Happy Cooking.

1 comment:

ronnie said...

Hi, Mexican chilli recipe sounds lovely, maybe a little too hot for me. I've never heard of adding beer to a chilli before.

I'm interested to know if these are your recipes.