When it comes to comfort food, nothing quite warms the soul like a big bowl of spicy chili. Whether it’s a chilly evening or a gathering with friends, this spicy chili recipe is sure to be a hit. Loaded with ground beef, vibrant peppers, beans, and a medley of spices, this dish is a true flavor bomb that will have everyone asking for seconds. It’s a delightful blend of savory and spicy that just makes you feel at home.
Why I Love This Recipe
There are countless chili recipes out there, but what sets this spicy chili apart is its perfect balance of heat and flavor. The combination of ground beef (or sausage) with fresh vegetables and a rich, zesty sauce creates a hearty dish that’s both filling and satisfying. Plus, it’s versatile! You can customize the spice levels, add your favorite beans, or serve it with a variety of toppings. This recipe is not just delicious; it’s also perfect for meal prepping or feeding a crowd.
Ingredient Rundown
- 3 lbs ground beef – This is the heart of your chili. You can also use half sausage and half ground beef for an extra kick of flavor.
- 1 green pepper, diced – Adds a nice crunch and fresh flavor.
- 1 red bell pepper, diced – Brings a hint of sweetness and vibrant color.
- 1 medium onion, diced – Essential for that savory base.
- 3 small jalapeno peppers, diced – Adjust the heat by removing the seeds and veins.
- Salt and pepper – Essential seasonings to enhance all the flavors.
- 2 teaspoons garlic powder – For that aromatic, garlicky goodness.
- 1/3 cup chili powder – The key spice that defines the chili’s character.
- 1 ½ tablespoons cumin – Adds warmth and earthiness.
- 1 ½ cups ketchup – A surprising yet delightful addition that adds sweetness and depth.
- 3 tablespoons lime juice – Brightens the dish and balances the flavors.
- 1 tablespoon brown sugar – Enhances the sweetness and rounds out the spice.
- 1 tablespoon Worcestershire sauce – Adds umami richness.
- 2 teaspoons vinegar – For a touch of acidity.
- 1 ½ teaspoons mustard – Brings a subtle tang.
- 3 cups spicy hot V8 or regular – Deliciously adds vegetable goodness and flavor.
- 1 (16 oz) can kidney beans – For protein and texture.
- 1 (14.5 oz) can fire roasted tomatoes – Adds smokiness and a rich tomato flavor.
- Salt and pepper – Always adjust to your taste.
What You’ll Need (Gear)
- A large pot or Dutch oven – Perfect for simmering your chili.
- Wooden spoon – For stirring all those delicious ingredients together.
- Knife and cutting board – Essential for chopping your veggies.
- Measuring cups and spoons – To get those ingredient amounts just right.
- Can opener – For your beans and tomatoes.
Directions: Spicy Chili
Step 1: Prep Your Ingredients
Start by washing and chopping all your vegetables. Dice the green and red bell peppers, onion, and jalapeños. Make sure to remove the seeds and veins from the jalapeños if you prefer a milder chili.
Step 2: Brown the Meat
In a large pot or Dutch oven over medium heat, add your ground beef (or the beef and sausage mix). Cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat if necessary.
Step 3: Sauté the Vegetables
Add the diced onion, green pepper, red bell pepper, and jalapeños to the pot. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent.
Step 4: Add the Spices
Stir in salt, pepper, garlic powder, chili powder, and cumin. Cook for an additional 2 minutes until the spices are fragrant.
Step 5: Mix in the Sauces
Pour in the ketchup, lime juice, brown sugar, Worcestershire sauce, vinegar, and mustard. Stir well to combine all the flavors.
Step 6: Incorporate the Liquids
Add the spicy hot V8 and the fire-roasted tomatoes (with their juices) to the pot. Stir everything together until well blended.
Step 7: Add the Beans
Rinse and drain the kidney beans before adding them to the pot. Stir to distribute them evenly throughout the chili.
Step 8: Simmer
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer for at least 30 minutes. If you have time, letting it simmer longer will deepen the flavors even more. Stir occasionally.
Step 9: Taste and Adjust
Before serving, taste the chili and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice depending on your preference.
Step 10: Serve and Enjoy
Scoop generous portions into bowls and serve hot. Don’t forget your favorite toppings like shredded cheese, sour cream, or fresh cilantro for that extra touch!
Make It Fit Your Plan
- Vegetarian Option: Swap the ground beef for lentils or a plant-based meat substitute.
- Increase the Heat: If you love spicy food, leave some jalapeño seeds in or add a dash of hot sauce.
- Beans Variety: Feel free to mix in black beans or pinto beans instead of kidney beans.
- Low-Carb Version: Skip the beans and serve over cauliflower rice or with a side salad.
What Could Go Wrong
- Too Spicy: If you accidentally make it too spicy, add a dollop of sour cream or yogurt to cool it down.
- Overcooked Meat: Avoid overcooking the ground beef, as it can become tough. Brown it just until no longer pink.
- Too Thick: If the chili is too thick for your liking, simply add a bit more V8 or water.
- Flavorless Chili: Always taste and adjust seasonings before serving to ensure a flavorful dish.
Refrigerate, Freeze, Reheat
This spicy chili is perfect for leftovers! Store any uneaten chili in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully; just let it cool completely before transferring to freezer-safe bags or containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm it up on the stovetop or in the microwave until heated through.
Quick Questions
Can I use different types of meat for this chili?
Absolutely! You can use ground turkey, chicken, or even a combination of sausage and beef for a richer flavor.
How can I make this chili less spicy?
Remove the seeds and veins from the jalapeños, or use less chili powder. You can also add more beans or tomatoes to dilute the heat.
Can I make this chili in advance?
Yes! In fact, chili often tastes even better the next day after the flavors have had time to meld. Make it a day ahead for a delicious meal!
What toppings pair well with spicy chili?
Popular toppings include shredded cheese, sour cream, chopped green onions, avocado, or fresh cilantro. Get creative!
Next Up in Your Queue
Bring It Home
In the end, this spicy chili is more than just a meal; it’s an experience. Whether you’re gathered around the table with friends or cozying up on the couch with a bowl in hand, each bite is filled with warmth and flavor. Don’t hesitate to make this recipe your own, experimenting with different spices or toppings to suit your taste. So, roll up your sleeves and get cooking—your perfect pot of spicy chili awaits!
Spicy Chili
Ingredients
- 3 lbs Ground beef or half sausage for extra flavor
- 1 each Green pepper diced
- 1 each Red bell pepper diced
- 1 medium Onion diced
- 3 small Jalapeno peppers diced
- to taste Salt
- to taste Pepper
- 2 teaspoons Garlic powder
- 1/3 cup Chili powder
- 1 ½ tablespoons Cumin
- 1 ½ cups Ketchup
- 3 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Vinegar
- 1 ½ teaspoons Mustard
- 3 cups Spicy hot V8 or regular
- 1 can Kidney beans 16 oz
- 1 can Fire roasted tomatoes 14.5 oz
Instructions
- Start by washing and chopping all your vegetables. Dice the green and red bell peppers, onion, and jalapeños. Make sure to remove the seeds and veins from the jalapeños if you prefer a milder chili.
- In a large pot or Dutch oven over medium heat, add your ground beef (or the beef and sausage mix). Cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat if necessary.
- Add the diced onion, green pepper, red bell pepper, and jalapeños to the pot. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent.
- Stir in salt, pepper, garlic powder, chili powder, and cumin. Cook for an additional 2 minutes until the spices are fragrant.
- Pour in the ketchup, lime juice, brown sugar, Worcestershire sauce, vinegar, and mustard. Stir well to combine all the flavors.
- Add the spicy hot V8 and the fire-roasted tomatoes (with their juices) to the pot. Stir everything together until well blended.
- Rinse and drain the kidney beans before adding them to the pot. Stir to distribute them evenly throughout the chili.
- Bring the chili to a gentle boil, then reduce the heat to low and let it simmer for at least 30 minutes. If you have time, letting it simmer longer will deepen the flavors even more. Stir occasionally.
- Before serving, taste the chili and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice depending on your preference.
- Scoop generous portions into bowls and serve hot. Don’t forget your favorite toppings like shredded cheese, sour cream, or fresh cilantro for that extra touch!
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Knife and cutting board
- Measuring cups and spoons
- Can opener
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This chili freezes well for up to 3 months; let it cool completely before freezing.
- Adjust the spice levels by adding more or fewer jalapeños as desired.
- Experiment with different beans such as black beans or pinto beans for variety.
- For a vegetarian version, substitute ground beef with lentils or plant-based meat.
