Ed's Two Alarm Chili Or Not Recipe

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Ed's Two Alarm Chili or "Not"

Eddie Szczerba


You can choose your heat on this chili so don't be afraid to give it a try! If you don't want the heat don't add the hot peppers! Delicious flavors in this recipe!!

★★★★★ 1 vote
A whole lot of hungry people!
30 Min
1 Hr 30 Min


2 lb
beef chuck, boneless/ minced fine
2 lb
ground beef
2 pkg
dry pinto beans(pre-soak over night)
1 large
sweet onion chopped
3 clove
minced garlic
3 oz
poblano peppers in sauce( old el paso in a can) diced
3 small
serrano chiles diced,remove seeds
1 tsp
red pepper flakes
4 oz
semi-sweet baking chocolate
3 medium
bay leaves plus 1/2 cup of chopped cilantro
2 Tbsp
kosher salt
2 Tbsp
1 Tbsp
corriander ground
3 Tbsp
chili powder
1 Tbsp
adobo powder
1/4 c
canola oil
1 can(s)
6oz. tomato paste
1 can(s)
28oz. whole tomatoes diced
2 can(s)
(use the empty tomato can) of water
1/2 c
corn starch slurry,(4tablespoons of corn starch,fill the rest with water and mix it.)
1 pkg
each of monterey jack and cheddar cheese shredded


1In a large stock pot,on a high flame,brown the meat,onions,garlic until the meat is no longer pink inside.
Add the tomato product,spices,peppers and chocolate.
Add the water and combine everything thourohly.
Bring the chili to a rolling simmer,lower the heat to medium/ low,add the beans.
2Continue to cook the chili for 1hour,stirring periodically.
When the chili is close to the finish time,add the corn starch slurry to thicken it slightly.
Serve with shredded cheddar and Monterey Jack cheese,tortilla chips and a big spoon so you can get every drop of goodness !!! Enjoy!:)
3Shredded Cheddar and Monterey Jack cheeses are for topping.

About this Recipe

Course/Dish: Beef
Hashtags: #good, #so