10 ounce canned tomatoes diced with green chile peppers (such as ro*tel®), drained canned
1 tablespoon cayenne pepper
0.5 teaspoon chili powder
1 sleeve crackers
2 cloves garlic chopped
1.3 pounds ground beef
0.5 teaspoon ground cumin
0.5 teaspoon ground pepper black
0.5 teaspoon ground pepper white
1 habanero pepper chopped
1 jalapeno chopped
0.5 teaspoon salt
1 cup cheddar cheese shredded
2 tablespoons worcestershire sauce
1 onion yellow divided chopped
Equipment
bowl
frying pan
pot
Directions
Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.
Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.
