Ingredients
1¼lbsground beef
1yellow onion,chopped, divided
1habanero pepper,chopped
1jalapeno pepper,chopped
2clovesgarlic,chopped
15oztomato sauce,(2 cans)
16ozkidney beans,(1 can) rinsed and drained
10ozdiced tomatoes with green chile peppers,(1 can) such as RO*TEL®, drained
2tbspchili powder,plus ½ tsp more
1tbspground cumin,plus ½ tsp more
1tbspcayenne pepper
½tspsalt
½tspground white pepper
½tspground black pepper
12fl ozamber beer,(¼ can) or bottle
2tbspworcestershire sauce
1cupcheddar cheese,shredded
1sleeve crackers
Preparation
Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet for 5 to 7 minutes until meat is browned and crumbly; drain and discard grease.
Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, ½ teaspoon chili powder, and ½ teaspoon cumin. Continue to simmer chili for about 2 hours until flavors blend.
Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.
Serve warm and enjoy.
