braised 5 alarm chili


  • 4 Pound Beef, Shoulder or Stew Meat chopped into 3/4 inch cubes

  • 1 To Taste salt

  • 1 To Taste black pepper

  • 2 Tablespoon olive oil

  • 2 Bottle Stout Beer

  • 1 Tablespoon olive oil

  • 2 Small onion, diced

  • 1 Small red onion, diced

  • 6 Clove garlic, minced

  • 2 Whole Jalapeño, seeded and diced

  • 1 Whole Poblano Pepper, seeded and diced

  • 1 Whole red bell pepper, diced

  • 1 Whole green bell pepper, diced

  • 2 Can 15 oz Can Black Beans, strained and rinsed

  • 2 Can 15 oz Can Kidney Beans, strained and rinsed

  • 2 Can 28-oz can plum tomatoes with juices

  • 2 Can 28 oz Can Chopped Tomatoes with juices

  • 2 Can 28-oz can crushed tomatoes

  • 2 Can Small Can Chipotle Peppers in Adobo Sauce, diced

  • 1/2 Cup chili powder

  • 1/3Cup cumin

  • 1/4 Cup dried oregano

  • 1 Tablespoon ground cinnamon

  • 2 Tablespoon tomato paste

  • 1 To Taste salt

  • 1 To Taste black pepper

  • 1/2 Whole Bar of Chocolate, optional




When ready to cook, set the grill temperature to 325℉ and preheat.


On the stove-top, pre-heat a Dutch oven. Chop meat and generously season on all sides with salt and pepper.


Add olive oil to Dutch oven and brown beef on all sides, working in two batches as not to crowd the pan.


After browning the meat, add beer to the Dutch oven and cover until it comes to a boil.


In a separate pan on the stovetop, add olive oil, onion and garlic and sauté until slightly browned and translucent. Add peppers and cook for about 10 minutes or until they begin to soften.


Add the onions and peppers to the meat and beer mixture. Then add the beans, tomatoes, chipotle peppers and seasoning. Cover with lid and let come to a simmer.


Transfer the Dutch over to the Z Grill grill and cook at 325℉ uncovered, for 3 hours or until the beef is extremely tender.


Add tomato paste and stir. Adjust seasoning with salt and pepper if needed.


Finely chop the chocolate bar and add to the chili at the last minute, stirring thoroughly. Serve hot. Enjoy!

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