Sunday Brunch: The Tulsa Food Guy's five alarm chili

TULSA - The Tulsa Food Guy shares his fiery hot recipe for five-alarm chili for those cool autumn evenings.



  • 3 lbs. ground beef
  • 2 garlic cloves
  • 1 can chili beans
  • 1/2 can pinto beans
  • 1 teaspoon black pepper
  • 1 tablespoon white pepper
  • 2 1/2 tablespoons cumin
  • 1 small can of tomato paste
  • 1 1/2 cups beef broth
  • 1 can or two cups of chili tomatoes
  • 1 large onion, diced
  • 1 tablespoon kosher salt
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon dry mustard
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon nutmeg
  • 2/3 cup of beer (drink the rest)
  • 1/4 stick of butter
  • Assortment of 5 chili peppers pureed (ghost pepper, habanero, jalapeno, Tabasco and serrano)

For mild chili, replace hot chili peppers with milder peppers such as Anaheim, jalapeno, bell, poblano and/or banana peppers

Brown the ground beef with a little cooking oil and set aside. Drain & remove meat from oil/fat if you wish. Sauté onions in butter; add garlic and all the spices over medium-high heat until onions are tender.  Add beef and chili pepper puree and stir, allowing the flavors to cook into the meat for a few minutes.

Add tomato paste, chili tomatoes and beer and let simmer.  Gradually add beef broth as needed to get chili to desired thickness.  Cover and simmer for about 3 hours, tasting regularly to gauge desired heat and thickness.  Add beef broth as needed.

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