Firecracker Chili

Created by Jenn's Food Journey


2 teaspoons olive oil
1 sweet onion, finely chopped
2 jalapenos, finely chopped
6 mini sweet peppers, finely chopped
1/3 lbs ground beef
1/2 lbs ground Mexican chorizo
1/4 lbs ground pork
1 12oz bottle Guinness
1 1/2 cups beef broth
3 Tablespoons chili powder (I used 1 T regular and 2 T ancho chili powder)
1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Frank's hot sauce
1 8oz can tomato puree
1 cup chili beans
1 Tablespoons tomato paste (optional)
salt and pepper


In a Dutch oven or soup pot, heat the oil over medium heat. Add the onion and turn the heat down to medium low. Saute 5-8 minutes, or until the onions are just starting to soften. Add the jalapenos and sweet pepper and saute 1 minute. Turn the heat back up to medium and add chorizo. Cook for 2 minutes. Add the pork and ground beef and cook until the meats are just cooked through and no longer pink. Another 5-8 minutes. Slowly stir in the beer and beef broth. Add the chili powder, paprika, cumin, cayenne and hot sauce and stir to combine. Stir in the tomato puree and bring the whole thing to a boil. Loosely cover and turn the heat to low. Allow the chili to simmer for at least 1 hour. Taste for seasoning. Stir in beans in the last 20 minutes.  Add the tomato paste if the chili is too thin. Serve with cornbread (which I'll be posting on Friday) and Frito's. Enjoy!