Hard Rock’n’Roll Chili

by Anne Papina on September 16, 2001

This chili is super easy to make and always gets rave reviews. I just revised the recipe a bit, adding a little whiskey — yum!

Hard Rock'n'Roll Chili
Prep time
Cook time
Total time
Adapted from the Hard Rock Cafe's version.
Recipe type: Side
Serves: 6-8
  • 2 lbs lean ground beef
  • 1 lb chuck steak, cubed
  • 1 large onion, chopped
  • 5 large garlic cloves, crushed
  • 1-2 jalapeno peppers, diced
  • ¼ cup whiskey
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp smokey barbecue sauce
  • 2 tbsp chili powder
  • 2 tsp firmly packed brown sugar
  • 3 tsp soy sauce
  • 2 tsp House of Prime Rib Seasoning (or celery salt)
  • 1 tsp ground black pepper
  • 1 tsp Lawry's seasoned salt
  • 1 tbsp dried minced onion
  • 1 tsp dried minced garlic
  • 1 tsp cayenne pepper
  • 15 oz whole tomatoes, chopped with liquid
  • 15 oz can red kidney beans, drained and rinsed
  • 4 oz canned pimentos, coarsely chopped, liquid reserved
  • 1 small green bell pepper, cored, seeded, and finely chopped
  • 3 stalks celery, diced
  • 8 oz shredded cheddar cheese, for garnish
  • 4 chopped scallions, for garnish
  • Tortilla chips, for garnish
  1. In a large saucepan over medium heat, brown ground beef and beef cubes. Remove meat from pan and discard grease, leaving about 1 tbsp in the pan.
  2. To the pan add chopped onion, crushed garlic, and jalapeno pepper, cooking for five minutes, until softened.
  3. Deglaze pan with whiskey and stir meat back in. Add seasoning ingredients, mixing well, and bring to a simmer.
  4. Cook, stirring, for 5 minutes. Add tomatoes, their liquid, and kidney beans. Then reduce heat to low and cook, covered, 15 minutes, stirring occasionally.
  5. Mix in pimentos with their liquid, green pepper, and celery, and cook, uncovered, five minutes longer, stirring occasionally.
  6. Garnish with cheese, scallions, and tortilla chips and serve immediately.


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