Chili is one of those foods that’s just good for the soul - warm, hearty and filling, it’s no wonder it’s a cold-weather favorite for so many people. Heck, we even make and serve our own Smoked Brisket Chili every year when the weather cools. This “Six Alarm Chili” sounds like serious business, but it’s got a lot more than just heat thanks to our Devil’s Dust seasoning. Though it’s meant as a grilling seasoning, the stuff is packed with flavor that makes it great for a pot of chili - smoked paprika, several types of chili peppers and more. And if you REALLY want to turn up the heat, add a splash of Devil’s Nectar! Regardless of how much spicy heat you put into your chili, this stuff is sure to warm you up from the inside out!
2 lb. ground chuck
2 medium yellow onions, diced (about 2.5 cups)
6 Tbs. Martin’s Devil’s Dust, divided (more if you want it really spicy)
4 cloves garlic, minced
1 16oz beer, preferably a lager
1 28oz can crushed tomatoes
1 28oz can tomato sauce
1 15.5oz can pinto beans, drained
2 tsp. ground cumin
2 Tbs. chili powder
1-3 Tbs. Martin's Devil's Nectar Bar-B-Que Sauce (optional!)
shredded cheddar cheese
chopped green onions
sliced jalapeño peppers
Begin by browning ground beef in a large pot over medium-high heat. Once browned, drain cooked beef in a colander, reserving 2 tablespoons of meat drippings in the pot.
Return the pan with meat drippings to medium high heat, add diced onion and season with 2 tablespoons Devil’s Dust. Sauté over medium-high heat for 3-4 minutes or until onions have softened, then add garlic and and cook until fragrant, about 2-3 more minutes.
Add the beer and bring to a boil for a couple minutes to cook out the alcohol before adding the crushed tomatoes, tomato sauce, pinto beans, and browned ground beef. Stir to combine. Season with cumin, chili powder, and remaining 4 tablespoons Devil’s Dust, taste for spice and add Devil's Nectar if you desire even more heat. Reduce heat to low and simmer at least 30 minutes - preferably up to an hour - stirring occasionally.
To serve, portion the chili and garnish with cheese, green onion, jalapeño and sour cream.