Make This Hopped-Up 90-Minute Chili Recipe

Name: Make This Hopped-Up 90-Minute Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet onion; 2 cloves garlic; 1 pound ground short rib; 1 pound hot sausage; 2 tablespoons chili powder; 2 tablespoons cumin; 1 tablespoon smoked paprika; 2 large cans crushed tomatoes; 2 12-ounce bottles Dogfish Head 90-Minute IPA; 1 cup molasses; 1/2 bottle Hot Mess Hot Sauce (or other cayenne-based hot sauce)

Servings: persons

1 sweet onion
2 cloves garlic
1 pound ground short rib
1 pound hot sausage
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon smoked paprika
2 large cans crushed tomatoes
2 12-ounce bottles Dogfish Head 90-Minute IPA
1 cup molasses
1/2 bottle Hot Mess Hot Sauce (or other cayenne-based hot sauce)

1
Dice onions and garlic finely.
2
Heat a Dutch oven on medium-high.
3
Tear/break meat into bite-sized chunks, and add to pot.
4
Brown the meat, breaking up chunks with a wooden spoon, then remove from the pot.
5
Dump or scoop out the excess grease and reduce heat to medium.
6
Add onions and garlic with chili powder, cumin, and smoked paprika, and cook together into a paste (add a splash of water if it starts to look really dry).
7
Add tomatoes, beer, molasses, hot sauce, and meat.
8
Bring to a boil, and then let simmer (covered) for 90 minutes on low heat, until it looks like this:
9
Serve with traditional chili fixin's or use to top anything that needs chili.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 sweet onion, 2 cloves garlic, 1 pound ground short rib, 1 pound hot sausage, and more.

Yes, Make This Hopped-Up 90-Minute Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Make This Hopped-Up 90-Minute Chili

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