According to the Merriam-Webster dictionary the definition of spicy is: flavored with or containing strong spices and especially ones that cause a burning feeling in your mouth
Frank’s chili is spicy, true to it’s definition. There is no, oh it’s a little hot. Or it’s got some kick to it. No I believe someone who can create a recipe like this might be a tattooed tear drop wearing, Harley riding and either watches or participates in MMA on a weekly basis.
Now that we have established Frank as being a bit of a bad ass, especially when it comes to developing a flavorful chili recipe, lets move on to what you are going to need in order to recreate your own burning feeling in your mouth… admit it, you want to.
The ingredients you will need are as follows:
2 pounds ground beef chuck
2 large white onions (chopped)
2 (14.5 oz) cans of diced tomatoes with juice
2 (15 oz) cans tomato sauce
12 oz of beer
2 (15 oz) cans of chili beans
¼ cup Worcestershire Sauce
3 tablespoons hot pepper sauce (because I’m a genius I used Sriracha in a recipe already labeled as hot)
1/3 cup chili powder
4 fresh jalapenos (seeded/chopped)
3 tablespoons red pepper flakes
In a medium skillet break up and brown the meat. Once the meat is browned drain the grease off and move the meat to a stock pot. Add in the onions, diced tomatoes, tomato sauce, beer and chili beans. Mix ingredients and then add in the Worcestershire Sauce, hot pepper sauce, chili powder, jalapenos and red pepper flakes.
Cover the pot and simmer for two hours. After the cooking time let the chili cool and store in the fridge for two days. Hopefully you were not wanting to eat this right way. You know spices are always better after they have had time to mingle. Don’t worry, while you wait you can get a new tattoo, ride your Harley or catch up on some MMA.