Spicy Chili Recipe

Bold and flavorful Spicy Chili made with ground beef, diced veggies, spices, and a definite kick of heat. It’s the type of hot chili recipe you wont be able to stop eating!

This spicy chili recipe was shared by a close friend who continues to win the prize for “best chili” at our annual chili party. It’s packed with flavor and spicy but easy to adjust to make milder, depending on your spice preference. Serve it alongside buttermilk cornbread or on top of a cornbread waffle!

Spicy Chili

Bold and flavorful Spicy Chili made with ground beef, diced veggies, spices, and a definite kick of heat.

Prep: 15min

Total: 105min

Serving Size: 1 serving

Nutrition Facts: calories 502 kcal, Carbohydrate 42 g, Protein 42 g, Fat 19 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 111 mg, Sodium 729 mg, Fiber 9 g, Sugar 19 g, servingSize 1 serving

Ingredients:

• 3 lbs ground beef
• 1 green pepper (, diced)
• 1 red bell pepper (, diced)
• 1 medium onion (, diced)
• 3 small jalapeno peppers (, diced (seeds and veins removed for less spice))
• salt and pepper
• 2 teaspoons garlic powder
• 1/3 cup chili powder
• 1 1/2 Tablespoons cumin
• 1 1/2 cups ketchup
• 3 Tablespoons lime juice
• 2 Tablespoons brown sugar
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons vinegar
• 1 1/2 teaspoons mustard
• 3 cups spicy hot V8 (, or regular)
• 16 oz can kidney beans
• 1 14.5 oz can fire roasted tomatoes
• salt and pepper

Instruction:

1. In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
2. Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
3. Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
4. Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.

Spicy Chili

This spicy chili recipe is the culmination of several years’ worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five…was it spicy! —Liesha Hoek, Somerset, New Jersey

Prep: 15min

Total: 60min

Yield: 12 servings (3 quarts).

Nutrition Facts: calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

Ingredients:

• 1-1/2 pounds ground beef
• 1-1/2 pounds bulk Italian sausage
• 3 cans (14-1/2 ounces each) stewed tomatoes
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 cup chopped onion
• 1 large green pepper, chopped
• 1 can (6 ounces) tomato paste
• 2 jalapeno peppers, finely chopped
• 2 tablespoons chili powder
• 2 tablespoons white vinegar
• 1 tablespoon spicy brown mustard
• 1 tablespoon dried oregano
• 2 garlic cloves, minced
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons hot pepper sauce
• 1 teaspoon salt
• 1 teaspoon paprika
• Sour cream, optional

Instruction:

In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Spicy Beef Chili

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 696, Fat 34g, Saturated Fat 6g, Carbohydrate 68g, Fiber 11g, Sugar 6g, Protein 28g, Cholesterol 48mg, Sodium 916mg

Ingredients:

• 1 pound coarsely ground beef chuck
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried sage leaves
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1/2 shallot, chopped
• 1 red bell pepper, seeded, chopped
• 1/2 jalapeno pepper, halved, seeded chopped
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon ground chipotle pepper, or to taste
• Salt, to taste
• 1 cup Gallo burgundy wine
• One 16-ounce can crushed tomatoes
• One 16-ounce cans black beans, drained and rinsed
• One 16-ounce bag corn chips

Instruction:

1. In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

This One Is For The Win: The Best Chili Recipe You’ll Ever Eat! @MrMakeItHappen

FAQ

What can I add to chili to make it spicy?

What is the secret to perfect chili?

1. #1 Brown the Meat. Before adding all of the chili ingredients together, brown the meat in your pot, in a bit of oil, to develop a fuller flavor. …
2. #3 Elevate with Extra Flavor. Elevate your chili recipe by adding an extra layer of flavor. …
3. #5 Opt for Dried Beans.

What makes chili taste spicy?

Is 90 10 or 80 20 better for chili?