Just made some for my dad, I had to change the recipe up though – he’s ill and his stomach is one of the culprits.
I opted out of the chili powder, and did two tsp of cayenne, put in a bit of crushed red pepper for visual flare, caraway seed for some zingy-ness and smoked paprika (because it’s one of my dad’s favorites)
It turned out beautifully. It wasn’t spicy enough for some of us, but it was delicious and he really enjoyed it.
That recipe seems sorta familiar…I know a guy who knows a guy with a similar recipe, but I think ya nailed this one and got it down to an art form!!..nice touch with making your own seasoning. Once its cold out Im gonna be cooking this stuff up on the reg!!!
Just made this tonight with some modifications. Added an extra pound of meat and changed the spices around a bit to be a bit more sweet and spicy. Came out perfect, and more than capable of serving 15-18 people. Thinking of skipping the extra pound of ground beef and adding some italian sausage and bacon crumbles. A lot of thanks from me and all my friends for full stomaches and left overs.
Onion powder? Really? Just use more of the real onion! Juice gets all up in there and you get that sweet (heh) onion flavor.
And pre-shredded cheese? That shit don’t melt right – they add “anti-clumping agents,” and nobody wants that. Damn box grater and a block of real cheese, and you’re golden. (Not like you don’t have time while it’s simmering.)
Other than that, awesome. (I think I already used that word. Doesn’t mean it isn’t true…)
I’ve got that shit brewin on the stove right now. I didn’t have any beer on hand so I substituted with a shot or two or three or…of Vodka. Also, there was not amount listed for the black pepper so I put a tablespoon it. What mother fuckers, I like black pepper. It’s also a pain in the ass to find 1 1/2 pounds of hamburger so I just added two. Taste test early on equals win with a bit of spiciness. Mi Gusta.
Took out the green beans because grammas like that shit. Added 5 fresh jalapenos, 2 hatch chiles to man it up a bit (Listened to Amon Amarth, DevilDriver, Walknut, and Immortal the whole time I was cooking b/c it seemed right). Poured in a hefty swish of Dos Equis Lager.
Ended up with the most metal chili I’ve eaten. Bravo, good sir, bravo!
Just made this over the weekend. Delicious! I decided to pretty much triple the cayenne pepper suggestion, and I found some spicy chili beans at Cub Foods! It was amazing, and I look forward to future recipes!
Mannn.. This chili is AMAZING. I wanted to make a really huge batch to feed my family and friends tonight. I made double this-Just x2 everything-. My family couldn’t believe how good it is. Best chili I’ve ever had. I followed your recipe 98%, I may have added a little too much or too little of some of the seasonings, and I added mushrooms when I was cooking the green peppers and onions.
Made this chili with some alterations…well more like additions. Added a jalapeno, some black beans, red and yellow onions, a healthy amount of garlic, and bacon! Everything’s better with bacon! Came out amazing and just the right amount of kick! Keep up the awesome work!
Fantastic chili. Like a fine wine it’s gets better with the longer you keep yourself busy with those important things you have until it’s like hot sex in a pot. I did leave out the green beans though, not too fond of them. Aside from that, kept everything the same and it was completely kickin.
I made it today and put in a soy substitute instead of the meat. I brought it over to my friends place where we were having a get together and I told them as we were leaving it was vegetarian. They had no idea and loved it. Delicious.
Just made this today, and it’s amazing! Perfect for the snow storm we’re having! (Didn’t use quite as much chili powder since I’m kind of a wuss, only 2.5t and a 1t of red pepper flakes). Delicious and I can’t wait to try your other recipes!
I stumbled upon this recipe a long time ago and then found the website maybe a month ago. This was the first thing I’ve made from it and I must say, judging by the happy faces, full bellies and the fact that there are a lot of leftovers, I might just have to make it again sometime.
I made this tonight for my dad (Sans corn, he hates corn. Because he’s lame.) Oh. My. God. I will buy your book, you wonderful man. This chili is fantastic. I’m pretty sure I’ll just make giant-ass batches of it throughout the winter and live off of the tasty leftovers.
This is awesome! I never really liked chili before, but my husband loves it. I saw this and got hooked by the way you present recipes. It should be a law that all recipes be presented as fun and straightforward as you have done. Keep it up!
I found this one on imgur, and just now got around to making it. Sweet. Baby. Jesus. It’s fugging delicious. Found the website off of the Teriyaki Burger one. That’s gonna a good project for this weekend. Keep up the awesome!
Made this a few times, and am making it right now for thanksgiving. Messed up and got a can of tomato puray and one small can of tomato sauce, but honestly it taste fire already, doubled the corn skipped the green beans. doubled the seasonings and browned the beef with the veggies in it. LOVE IT
Made this for the release of modern warfare for my husband and I and all our friends since we would be up for at least 12 hours playing. It was perfect!!! And the amount is great for lots of people. Making it with some ground deer I had in the freezer right now, hopefully it will turn out just as good! Thank you!
SICK RECIPE. I made this the other night for my girlfriend. I kinda fucked up and misread that it needed 4TBSP of chili powder when in reality, it only need 4TSP. It was hot as hell but with a little sour cream it was tasty.
This was the best chili i’ve ever had. I made it for me and a bunch of friends, aside from that one person who says everything is too spicy (we all know that person) I got nothing but “Holy crap this is awesome!” And I must say I agree.
Made this last night with leftover ham and fresh green beans from Christmas dinner. Substituted red bell for green since my parents don’t like green. Forgot I was using a 1/2 tsp measure and only put in 2 tsp of chili powder, and it was still uncomfortably (but NOT unpleasantly!) hot.
Currently sitting at my desk and munching on another bowl, and after sitting for another ~20 hours the pepper is a lot smoother. Good stuff!
Making this bad boy for the second time next week; it was a hit at my last LAN party and is perfect for feeding the numbers, so planning on giving it an encore performance at my next one.
I swapped out the tinned beans for fresh, the powdered garlic and onion for more of the real deal, the Nina Simone for Leonard Cohen, and the Fallout for Modern Warfare, but other than that followed it to the letter and it’s super delicious!
Good cook, amazing eye for detail, manly hands, comedic genius, gamer, artist, and I’m loving the Inara quote, too….
I’ve been wanting to make this for awhile and I finally got the chance. I poured in a shot (or three) of Session Black and it smells delicious – currently simmering! Thanks for the recipe and the comic relief!
I just made this chili tonight! I LOVED IT!!!! I left the Green Beans out and the bell pepper (yuk) but kept everything else the same. I will def be making this again! I can’t wait to see more of your recipes.
I make this chili about once a month (maybe twice) and I get nothing but rave reviews from everyone that tries it! I have added it to my repertoire of recipes that I fix on a regular basis. Thanks again for such a great meal!
Made this for a potluck two weeks ago and everyone really enjoyed it! I’m going to make another batch today with some waffle fries. A little heavy on the cumin though, considering cumin is in chili powder, so I’m going to dial that back a bit. I might also leave out the additional smaller can of tomato sauce, adding the diced tomatoes without draining to make up for the lost sauce. All in all, great recipe!
yeah, this looks okay, few things though, read the packet ingredients on a pre bought spice mix and its very similar to yours, don’t know why its such a big deal when the rest seems so basic.
why no beef stock ? yes tomato richness is good, but its a meaty dish, and either home made beef stock or stock cubes would help boost this a lot.
also recommend browning your mince in small batches, until VERY dark brown and almost crispy, i know this seems extreme but it really boosts the mailard sugars (beef flavours) (google for more). and its not my tip its heston blumenthals and he’s one of the greatest chefs ever.
a few little touches can really lift a dish, colour the hell out of your meat and veg when frying and it makes a big difference.
P.s. but the comic element is super boss, much love
2nd on the eyefucking this site for a while. Made the pineapple chicken burrito last night and just popped this into the slow cooker. Added jalapeños and some bacon chips I made from fresh bacon. Will add shot of beer later and report results. This set is awesome you def need a book which I will buy and wholeheartedly recommend to others.
Simmering this sweet concoction as I type. but I put sweet Italian Sausage and Hamburger and I used NewCastle Brown Ale. Going to make a Pot Roast for dinner tomorrow(sunday) anyone got any awesome ideas? will entertain any.
I found this on Pintrest but the link was to lolbrary.com so I googled 2am Chili and there you were! I’ve had so much fun reading your blog and can’t wait to try some of your recipes! I’m excited to try the Hobo Pies on my next trip to the Adirondacks with friends. What’s better after a long hike than throwing something on a fire and forgetting about it for a while? Keep up the great work!
This – coconut oil – brown sugar – regular sugar (Just not a fan of the sweet chilis man, sorry bro) + veg oil + 1 jalapeno + 1 green chile, + 1.5 serrano pepper, + 0.5 habanero = sweet, sweet, everloving slow burn. Serve over rice. You dont have to call it Chili if you’re from TX and the word offends you when applied to this concoction, but god-damnit, is it ever fucking good.
So I’ve made this 3 times now with ground turkey instead of ground beef, and I just wanted to say the recipe is so freaking delicious. Also I’m super jealous of your drawing skills X) Can’t wait for the cookbook to come out! Keep the awesomeness coming!
I don’t understand you people that say how great the food is.. then follow it up with the modifications you made to the recipe. Don’t insult the man. Cook it as it’s intended to be done or make your own.
Ive been making chili for a while and I must say, this is one awesome recipe. I made it straight the first time and it was delicious. I will tweak it a bit next time. Perhaps use ground tri-tip, peppered bacon, and some chunks of steak. Id also throw in more onion, bell pepper, and some peppers (cerano or jalapeno). But other than that… Thank you for this amazing dish.
Dude 2 nights in a row of awesomeness!! Yesterday I made your teriyaki burgers and now tonight the chili… yeah pretty much I love you and my roommates now love me… THANK YOU THANK YOU THANK YOU!!!!!!! <3
I made this as recomended as my first chili attempt. AMAZING!!! Once your done cooking it just remember: It only gets better with age so you can’t get tired of the left overs. Can’t wait to see this months recipe! Keep the good food coming.
… Aaaand I’m making this for dinner tonight, for like the 5th time this year.
When I cook it, I lower the cayenne pepper to 1/2 Tbsp (from 1) and the chili powder to 3 tsp (from 4), and also tend to crumble about 6-8 strips of bacon into the mix. I also use a splash of Coke instead of beer; you’d be surprised at how well it works, and how it adds a very subtle sweetness to everything that really complements the spice.
You’re alright, Capps. Gonna buy your book when it comes out.
Okay, I made this and it was fucking delicious. I mean people were scraping their bowls wanting more. Although I didn’t have half the spices like Basil so I added some italian seasoning and I left out the white sugar and replaced it with more brown sugar. I also didn’t include the beer; used root beer. I bow down to the fact that you’re awesome at this shit. Keep it up.
The wife wanted chili for dinner and wanted the same chili I made last time. I couldn’t find the recipe so I decided to try this one. NEVER GOING BACK. This shit is delicious! Wasn’t sure about the corn and green beans but wow, they blend in so well! Thanks man. We are also making your Nutella pumpkin cheesecake to take to family for thanksgiving. It better be GOOD! haha
This was probably the most delicious thing I have made this past year. I didn’t have any beer, so I added 1 shot of bacardi rum and most likely will add less cayenne pepper so my nephews can eat it. I bow down to your website! I decided to make it at 2 a.m., but didn’t get back from the store until nearly 4 a.m. My hat tips off to you!
Love the original recipe but I started experimenting recently with both the method and ingredients. First, I browned the beef and added some smoked sausage, then transferred the meat to the pot and sauteed the vegetables on the fat. After adding the vegetables to the pot I deglazed the skillet with some Snow Day Winter Ale and poured all the flavorful bits in with the meat and veggies. I then added all the other ingredients and the seasoning plus one ingredient – oregano (just a teaspoon). It was delicious. Anyone else like to try it let me know what you think!
I love this chili. I was skeptical about the green beans and corn at first, but then… My tastebuds told me the exact same thing I tell people who shared that misconstrued criticism, “Shut the hell up, and don’t knock it till you’ve tried it!”. Obviously I added the second part, but you know what I’m talking about; mouth watering, mucho caliente, delizioso, two a-god damn m chili. Made with extra fuck yeah. Mmmmm.
PS: I doubled that recipe so I could last until the apocolypse.
1) It cracks me right the heck up that you busying yourself while cooking is EXACTLY my husband’s busying himself while cooking.
2) Guinness……not just any beer, Guinness rocks that socks off of any chili…..(?)
My roommate and I just made a triple recipe of this. We did a little substituting since I have made this before. We used a tablespoon of homemade ground red pepper and a tablespoon of crushed red pepper. We then added two Habanero peppers and sauteed them with the rest of the vegetables and it is really awesome!
Hey man. Thanks for this recipe.
I stumbled on it a few months back and finally got around to making a -huge- amount of it for all my friends this past cold winters weekend.
I used your recipe to the exact, and then tweeked it for hotness (Sriracha overload) and health (used half ground turkey half extra lean beef, low sodium etc). Finally I also added a shit-ton of sauteed mushrooms. Can’t go wrong. Also, half can beer. Fuck yes.
Slow cooked that mother for approx 14 hours or so.
This was the single greatest chili I have ever eaten anywhere in my whole life.
[...] I’m starting with Chili because chili is awesome. It’s pretty easy if you don’t get scared by the list of ingredients….all you have to do is throw a bunch of stuff into a pot and let it simmer into face stuffing heaven. Of course it’s not the healthiest of foods, but that’s not what this site is about. Also, if you’re looking for another good recipe, this one’s pretty damn good: Cookingcomically.com [...]
I saw this a long time ago, but finally made it tonight. I was a little hesitant about the green beans, but I threw them in anyway. And I am so glad I did. This chili is AMAZING!! And so simple to make! I made some cornbread waffles, topped it with the chili, then topped that with cheese. WOW. I will definitely be making this again!
I used this recipe for a chili cook off(omitted the green beans and corn…i’m sure it’s delicious, just didn’t look right)and WON!! I tweaked a little. I used a slow roasted pork butt roast for the meat, and added a few chili’s in adobo sauce(secret tip if you like the smokey flavors) I also sauteed diced mangos in with the veggies. My go to every time now!
Just made this for my family. It was so damn goooood. I didn’t use green beans or corn (I put in another type of bean though). The mixture of spices works extremely well. There was plenty left, so I might use it to make some #SWAGhetti #YOLOgnese tomorrow.
Apparently to Jim, one pot and one pan is too many to use. I guess the realm outside of canned soup, ramen and pancake mix is pretty scary huh?
Since it’s boring and basic, I assume that means you’ve got something amazing to compare it too, right? I mean, who makes a statement like that without a basis for comparison, or someone who can’t count to two.
Love the recipe and presentation! Found on Pinterest and then googled to find you! Got it stewing now! So pumped to try this recipe! I only had to reg cans of sauce so I added a can of V8, I’ll see how it goes, also used pork and beans instead of kidney and used red, orange, yellow peppers and threw in some fresh mushrooms to the sautéed veggies. Hope it turns out!!
I am making this right now. I found this recipe a long time ago and tried it. Now my husband asks me every other week when Im making it again. So thank you!It goes great with a little sour cream. Drool Worthy!
[…] another cookbook? No. But it needs *this* new cookbook from Capps, creator of online recipe comic 2AM Chili. Here dudes will find exactly what the subtitle promises—and then some. Readers are guided by a […]
The presentation is hilarious! This is now my go to receipe for chili. Everytime I make it, my husband and bonus daughter love it. Can’t wait until my son gets leave from the military and comes home so I can make it for him!
I used worchestershire sauce and beer, and I used it while baking the vegetables. It was delicious!!!!! Gave it something extra.
I used worchestershire sauce because someone told me vinegar was also very good in chili, and wsc is vinegar made of beer.
Holy shit! I just made a batch and this is so damn good. I’ve never had chile that even comes close. Get up off your ass and make this now. You won’t be disappointed. I’m buying the cookbook based off this recipe alone.
I’ve made this about half a dozen times now, and as I’m cooking it today I decided I should take a moment to say “Thanks a lot.”
This recipe actually got me started down the road of “Wow, cooking isn’t THAT hard” and I’ve got two cheesecakes in oven to emphasis the point.
(You’ll NEVER guess where I got the recipe)
It’s a given that I’m going to buy your book.
I honestly can’t wait to try the rest of your recipes.
Once my cheesecakes are done cooking I have a pan of Artichoke dip that needs to get thrown in. We’re having something like a party, and your food is the guest of honor. Once again, many thanks for the way too easy recipes.