Tray’s Spicy Texas Chili

Ingredients

• 1 1/4 pounds ground beef
• 1 yellow onion, chopped, divided
• 1 habanero pepper, chopped
• 1 jalapeno pepper, chopped
• 2 cloves garlic, chopped
• 2 (15 ounce) cans tomato sauce
• 1 (16 ounce) can kidney beans, rinsed and drained (optional)
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel), drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/4 (12 fluid ounce) can or bottle amber beer
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup shredded Cheddar cheese (optional)
• 1 sleeve crackers (optional)

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.