Print Recipe

Dead Man's Chili



  • 1/4 cup chopped green and/or red bell pepper
  • 1 pound lean beef, coarsely chopped
  • 3 cups stewed chopped tomatoes
  • 1 1/2 cups tomato paste
  • 4 tablespoons chili powder
  • 6 whole jalapeno peppers
  • 1 1/2 teaspoons cayenne flakes
  • 1 1/2 teaspoons salt
  • 4 tablespoon freshly ground cumin, divided
  • 1 tablespoon blackstrap molasses
  • 3 medium onions, coarsely chopped
  • 12 ounces beer (not lite)
  • 1 teaspoon Angostura Bitters
  • 4 ounces sour mash whiskey
  • 3 bay leaves
  • 1/4 cup yellow Masa Harina
  • 2 ounces tequila
  • 2 1/2 pounds coarsely ground beef chuck
  • 6 cloves garlic, minced


  1. Cook meat, 1 clove of garlic and 1 onion together.
  2. Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continuously until boiling. Cook at a boil for 10 minutes and then lower heat to medium-low for 15 minutes, stirring several times.
  3. Lower heat again to simmer and cook for 1 1/2 to 2 hours, stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by slashing the sides of the jalapeno peppers and by adding more of them.
  4. Remove the bay leaves before serving.
  5. Serve over rice with hot cornbread. Great when served over scrambled eggs as well.

Yield: 6 to 8 servings


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.