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Spicy Chili

This Spicy Chili is a warm and hearty dish packed with flavor! Perfect for gatherings or cozy nights in.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

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.