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“This chili is pretty hot, but it won't burn your tongue or lips. It has good flavor and is slightly sweet. Makes approximately 12 soup bowls. For a smaller pot, divide each ingredient portion in half.”
1hr 40mins
12 soup bowls

Ingredients Nutrition


  1. Preparation - Dice the yellow onions and mince the garlic cloves. Dice the white onion separately and set aside in a small bowl. All other prep is included in the following directions:
  2. In extra large skillet, cook the ground beef on low-medium heat, stirring occasionally, breaking up the beef into small pieces so there are no large chunks.
  3. When about half of the beef is browned, add the diced yellow onions and minced garlic.
  4. While beef is browning, finely dice all 8 peppers into very small pieces.
  5. When beef is browned (no more pink), drain out as much grease as possible.
  6. Turn heat to low, and add the diced peppers. Continue stirring occasionally.
  7. While beef & peppers are simmering on low heat, put all cans of Rotel, beans, and beer into a large pot on high heat.
  8. When the contents of the pot are boiling, add the cayenne pepper, cajun seasoning, and BBQ sauce to the pot. Boil for 2 minutes, stirring every 20 seconds.
  9. Turn heat to low and add the beef mixture. Stir thoroughly. Cover and simmer for at least one hour, stirring every 10-15 minutes.
  10. After the chili has simmered for one hour, uncover, add the sour cream, grated cheese, and ONE cup of shredded Mexican cheese. Stir thoroughly. Simmer for 10 minutes, stirring frequently.
  11. Serve in bowls topped with diced white onion and shredded cheese. Refrigerate leftovers. To reheat, simmer on low-medium heat for approximately 15 minutes.

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