Ratfink Chili




Introduction: Ratfink Chili

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

This is a chili recipe my boyfriend and I came up with - it's nice and spicy without being overwhelming thanks to the additional of a whole habanero, and has a nice veggies/beans to meat ratio. It's also perfect for chili dogs! Lots of chili powder gives it a beautiful color and makes it tasty tasty.

It's also better the next day - so it's a great recipe to make ahead and reheat!

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Step 1: Ingredients!

for the chili:
  • one 14 oz can crushed tomatoes OR tomato sauce (try for a low sodium or no sodium variety)
  • two 14 oz cans chili beans
  • one pound of ground beef (ground turkey also works, as does faux ground beef for you veggies!)
  • half a beer - roughly one cup - choose a beer you enjoy!
  • two onions, any color
  • one bell pepper - red, orange, or yellow - sweeter is better.
  • three cloves of garlic
  • three tablespoons chili powder
  • one habanero pepper - or, if you're scared of that, a chopped fresh jalapeno!
  • salt and pepper to taste
(Pro tip: after years of failed chili recipes, I have decided that the perfect tomato/bean ratio is two cans of beans to one can of tomatoes. You do that, you really can't go wrong. Too much tomato anything will turn a fantastic chili into a horrible ketchup-y concoction that cannot be saved.)

for serving:
  • sour cream
  • shredded cheese
  • fritos (Tyler eats it this way all the time!)
  • pickled jalapenos
  • chopped onion
  • medium pot with lid, preferably heavy bottomed
  • knife
  • cutting board

Step 2: Cut Up Your Veggies!

I diced the pepper and onions, and minced the garlic.

Cut the pepper and onions to a size that you like - if you don't want big chunks, cut them smaller! It's all personal preference here.

Step 3: Brown the Ground Beef!

Cook it over medium heat, stirring from time to time to break up the big clumps. Once cooked, drain off a good bit of the fat.

You'll want to leave enough fat to cook the veggies with, though, so make sure there's a tablespoon or two left!

Step 4: Dump in the Veggies!

Put your onions and pepper into the pot and cook over medium heat until the onions start to become translucent and the peppers soften a bit. They will also begin to shrink in size, allowing you to put more stuff in your pot!

A good pinch of salt during this part of the cooking process will help the veggies let go of excess moisture and allow you to scrape the bottom of the pot.

Step 5: Add Garlic and Chili Powder!

Dump the garlic and chili powder into the pot, and stir it all up. Let it cook for a couple minutes until the chili powder and garlic get very fragrant.

Step 6: Add the Beans, Tomato Sauce and Beer!

Dump all these in and stir it up. At this point, it's good to size up how thick or thin you want the chili to be. If it's too thick for your tastes at this point, it's fine to add up to a cup of water.

Step 7: The Secret Ingredient - Habanero!

Pierce a whole habanero with a knife and plop it into the pot.

This way you're not contaminating your hands with danger by cutting it up, but you're still getting a nice bit of heat as it simmers in the chili.

Step 8: Final Cooking!

Bring the chili up to a boil for five minutes or so, and then bring it down a simmer.

The minimum amount of time to let it simmer is 30 minutes. If I can, I'll often simmer it for at least an hour, checking it a couple times during cooking by stirring and taste testing.

At this final stage you can add salt and pepper, and even more chili powder if you like.

Step 9: Serve!

My personal favorite is pictured, but fritos or crackers also make excellent additions. Or serve over buttered pasta! It's also awesome served over a hot dog with cheese and onions. I won't lie, I had a chili dog for breakfast/lunch today.

I'm a responsible adult!

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    19 Discussions


    4 years ago

    Looks great! Do you leave the habanero in, like a prize in a cereal box?


    Reply 4 years ago

    We do! It makes it even spicier the next day, you've just got to be careful to not get a bowl with a whole hab in it :P


    Just eaten. It was so delicious.
    Thank you! Great recipe!

    Cheers from Italy
    A photo: http://www.flickr.com/photos/carlo-ratm/11135766473/


    8 years ago on Introduction

    Nothing better than a bowl of chili on a rainy day, and it's pouring down out there ;)

    Will definitely be making this chili recipe, less the hot peppers -- we can't eat them, but I'm sure the chili is delicious without them.

    Thanks for sharing your great recipes!!



    8 years ago on Introduction

    Im always on the lookout for new chili recipes, thank you for sharing

    Best. Chili. Ever. Had some family over and made this recipe. We grilled up some bratwursts and topped them with the Chili. Everyone agreed it was one of the best Chili dishes they've had in years.


    8 years ago on Introduction

    I never heard of chili with beer b4 sound good. Thanks keep up the good posts and don't worry about what others say because the best cooks aren't afraid of doing thing different. I was going to make my chili today but now I going to try this instead


    8 years ago on Introduction

    Sounds good, but "Real Chili" does not have beans. That is a Texas/Oklahoma addition.
    Originally called Chili con Carne (chili with meat)
    Just my .$02 worth.


    Reply 8 years ago on Introduction

    Well according to wikipedia, traditional "Texas Chili" is without beans or any other vegetables except the chili itself.d :)


    8 years ago on Introduction

    Dear Jessy Ratfink,
    My family has just finished their bowls of your chili we made this evening for dinner. It was fantastic. It was the best chili we ever had,and that was the consensuses of the the whole family. My brother even liked it, and he so picky! I myself finished two bowls. (Personally I added cheese and sour cream! My mom preferred both of the latter with Fritos, my dad crackers, and my brother ate it plain.) We have dedicated this chili as the chili we will make from now on and thank you for such a tremendous recipe! :D Looking down the comments I see that many have yet to try this chili, and for them I am truly sorry, as they have not eaten the best chili ever. Ever.

    With admiration,


    8 years ago on Introduction

    I think I'm going to make this recipe this weekend. I like your addition of beer. I never really thought about adding beer, but I'll give it a try. I think I'm going to throw in some mushrooms, cumin, and ground mustard too. Thanks for the recipe. I'll post how it turns out!


    8 years ago on Introduction

    Must be a shock when someone gets the habanero bite:)