Hi guys!

A while back, I got a lot of REAL good advice from others on this board on where to get a real good (non-grissley) steak burrito.

Got another one for you. I realize that everyone's taste preferences in chili can be radically different, but what I am specifically looking for is a good steak, or thick beef chili, (preferably steak chili) where the hotness is what it claims...HOT!!! With winter around the corner, i want to have some places in mind to try where steam will resonate from your head after a few spoonfuls, but also have a good flavor to it. There are some that concentrate so much on the hot, but lose the beefy chili flavor, and some have the beefy flavor...but have no hotness. I'm looking for the combo of steak, thick, and real hot,

I iive a few miles west of Oak Lawn, and am looking for either a restaurant, take out, or fast food within reasonable driving distance.

Thanks

I haven't found a hot chili that I really like yet. My biggest problem is that I don't like chili with beans, and a lot of places only offer chili with beans. Although it's not super hot, Lindy's makes a decent beef chili.

 

I have an awesome recipe for a Texas chili (no beans) that uses chuck, bacon, a dozen jalapenos, chili powder, and honey porter. It's pretty hot, but has a very nice flavor thanks to the beer and some brown sugar at the end.

"Hot Thick Steak Chili" sounds like rich drunk housewife code for Pablo the Pool Boy.

I haven't found a hot chili that I really like yet. My biggest problem is that I don't like chili with beans, and a lot of places only offer chili with beans. Although it's not super hot, Lindy's makes a decent beef chili.

 

I have an awesome recipe for a Texas chili (no beans) that uses chuck, bacon, a dozen jalapenos, chili powder, and honey porter. It's pretty hot, but has a very nice flavor thanks to the beer and some brown sugar at the end.

 

That sounds mindblowingly good.

I have an awesome recipe for a Texas chili (no beans) that uses chuck, bacon, a dozen jalapenos, chili powder, and honey porter. It's pretty hot, but has a very nice flavor thanks to the beer and some brown sugar at the end.

 

please post, very interested

This recipe makes a lot of chili...your could half all of the ingredients.

 

2 tablespoons whole cumin seeds (or 1 tablespoon cumin powder)

1 pound bacon, diced

4 pounds beef chuck, trimmed and diced

6 medium yellow onions, peeled and chopped

12 cloves of garlic, diced fine

13 jalapenos, seeded and chopped

4 teaspoons salt

1 jar of chili powder (normal sized jar...4 oz I think)

2 tablespoons oregano leaves

2 28 oz cans whole tomatoes

2 bottles of Sam Adams Honey Porter (or another dark beer)

6 heaping tablespoons brown sugar

 

If you use cumin seeds: Toast the seeds in a 375 degree oven for 10 minutes, then set aside.

 

Heat the bacon in a large pot until clear. Add the meat, onions, garlic, and jalapenos. Cook over high heat until the meat is brown.

 

When the meat is brown and the onions clear, add the rest of ingredients (except for the brown sugar). Crush the tomatoes in your hands and add the juice.

 

I usually simmer it for at least 4 hours. The longer it simmers, the more the flavors mix (and the hotter it gets). About 1/2 hour before you're ready to take it off the heat, add the brown sugar. You can add less or more...the brown sugar cuts the heat just a touch and adds a fantastic sweetness to it.

 

Serve with corn bread, sour cream, and cheese.

 

If you like hot chili, this should be right up your alley. It also freezes well fro leftovers!

That sounds mindblowingly good.

 

I disagree. It sounds groin-grabbingly delicious.

I disagree. It sounds groin-grabbingly delicious.

 

 

literally made me chuckle out loud