Best Chef Keriann’s Drunken Chili

Chef Keriann’s Drunken Chili

Chef Keriann’s Drunken Chili

This is a chili recipe I have been perfecting for a few years now.

I love the balance of heat and sweetness that the use of the different chiles will give you. Also, the tiny hint of cinnamon really sets it all off.

But the real secret is the buildup of flavor through the whole cooking process. I have won a few chili competitions with this one, so I hope you enjoy it!

  • ¼ cup bacon grease
  • 3 pounds tri-tip, cut into ½-inch cubes
  • 1 pound ground pork
  • 1 pound of ground beef
  • 1 large onion, chopped
  • 4 jalapeños, chopped
  • 5 cloves garlic, chopped
  • 3 dried Anaheim chiles, boiled and puréed
  • 3 dried New Mexico chiles, boiled and puréed
  • One 4-ounce can diced green chiles
  • 8 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 3 teaspoons oregano
  • 1 teaspoon cinnamon
  • 2 teaspoons brown sugar
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • One 10-ounce can of diced tomatoes
  • One 14-ounce can of kidney beans
  • 2 bottles of amber beer
  • 2 ounces bourbon
  • One 8-ounce can of tomato sauce
  • 5 cups beef stock


In a large pot, heat the bacon grease over high heat. Add the tri-tip and sear, then remove it and set it aside.

Add the pork and beef to the pot and cook until brown, then remove and set aside.

Lower the heat to medium. Add the onions, jalapeños, garlic, chiles, and chili powder. Cook, stirring constantly, until the onions are tender, about 5 minutes.

Add the cumin, oregano, cinnamon, brown sugar, salt, pepper, and tomatoes. Add the beer and bourbon and cook to deglaze the pan.

Add the tomato sauce, kidney beans, and beef stock. Return all the meat back into the pot and simmer for 5 hours.

When you’re ready to serve, adjust the seasoning as desired, and enjoy!


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