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Kickin Chili Recipe

Kickin Chili

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

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  • on December 28, 2012

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    Yummy and rich! With a few tweaks this came out amazing! The following is based on first cutting the whole recipe in half. I have to be gluten-free so I substituted the 2 bottles of beer for one bottle of Magner's hard cider and then 12oz. of beef stock (with a bit more beef stock later to loosen it up. I used 1 lb. ground beef (90%lean , 1 lb. ground beef (85%lean, and 8oz. (half a package of bacon roughly chopped. Just a small pinch of cinnamon, 1/2 a square unsweetened chocolate, and 3 cans of beans (kidney, small red, and black. I also used a 28oz can of fire roasted tomatoes w/green chilies instead of plain. With 15-20 min. left, I mixed 3 TBS. of masa flour w/ 1/4 cup warm water and added to chili to thicken. Then added finely diced fresh poblano chili pepper to brighten. I served with a dab of guacamole, a few shreds of cheddar, and some deep fried jalapeno slices for crunch. Enjoy!

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  • on October 31, 2012

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    Great chili! Only little change I made was added half kidney beans and half pinto beans. Served with Jalapeno cheese cornbread. Yum!

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  • on December 01, 2011

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    Unbelievably good. I make this at least once a year. It is a huge hit with my friends.

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  • on November 01, 2011

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    I made this yesterday for friends and family and was extremely disappointed. The cinnamon with ground beef was a huge turn off to everyone. My first thought was to try this again and make modifications, but I will not make this again. It was disgusting! I followed the directions to the T. It would be helpful to list a recommended dark beer.

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  • on June 16, 2011

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    The recipe is great just the way it is. I add some serranos for a little more heat. I use Stone Smoked Porter for the beer, which is very dark.

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  • on December 25, 2010

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    I tweak this to my taste. I add extra chilipowder, I used New Mexico and Chipolte chilipowder and Anco chilipowder. I add chopped serranos, and roasted green chilies. I cut way back on the beansand always need to add more salt.
    Cinnamon is good in it, maybe cut the amount in half if you don't care for it. I also add apple cider vinegar at the very end to brighten things up. I cook the chili for 5-6 hrs on VERY low.
    I also used Shiner bock for the beer.

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  • on February 07, 2010

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    Cut two of the beer. Left out cinnamon and chocolate, added little than half the beans. Added a little more heat, and it was excellent.

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  • on January 14, 2010

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    I have been making this recipe since I first found the recipe years ago. It is great, and I can't wait to make it every year. I don't do alcohol (beer, so I just substitute with beef stock, couldn't be better. I cut back on the cinnamon, but feel that it and the chocolate give the chili a fuller flavor. I took this to a chili cookoff at Church a couple of years ago and won 1st place. If you want it hotter, you can add more cayenne pepper, or what I do is serve with the sliced jalapenos and everyone can add as many as they want. For me, I have to add sour cream and cheese to cut back on the heat.

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  • on November 30, 2009

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    This is a great chili. I too left out the cinnamon...didn't sound right, but made the rest as is! Hubby said it was the best chili I've ever made!! I used Killions Red dark beer....it adds such a great flavor to chili anyway! This won 3rd place in chili contest. Try it!!! Delicious!!

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  • on October 23, 2009

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    there was no chili taste at all. Don't know why he calls it chili...only taste beer...maybe the chocolate ( which I thought would just be a subtle flavor . My husband and I could hardly eat it. Chili should taste like chili powder...jalapenos, maybe...this was awful!!

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