Recipe: Dead Pan Chili

Written by The Meat House in the January 2021 Issue

Recipe: Dead Pan Chili

Dead Pan Chili

2lbs 85/15% Meat House Chili Ground Hamburger

1 can Frenzy Dead Pan Stout Porter Beer

1⁄2 Large Yellow Onion, diced

1-2 Fresh Jalapenos, diced

2-3 Cloves of Garlic, minced

1/3 cup Light Brown Sugar

1⁄2 cup Roasted Tomatoes, diced

2 tsp. Meat House Spice Blend

1-2 Tbsp Ancho Chili Powder

2 tsp Cumin

1 Tbsp Smoked Paprika

Salt & Pepper to Taste


Brown Meat House hamburger meat over medium heat. Remove from heat and drain. 

Add onion and jalapeno, cook until soft then add garlic and tomatoes until garlic is fragrant. 

Turn heat up, add FRENZY beer and bring to a boil. 

Return hamburger meat to the pan, add brown sugar and spices. 

Let simmer for 45-60 minutes. 

Garnish with sour cream, green onion and shredded cheese.


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