Spicy Chili
User Reviews
4.9
600 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 45 mins
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Servings
8
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Calories
502 kcal
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Course
Main Course
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Cuisine
American
Spicy Chili
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Bold and flavorful Spicy Chili made with ground beef, diced veggies, spices, and a definite kick of heat.
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Ingredients
- 3 lbs ground beef , or use half sausage and half 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
- 1 Tablespoon 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 .5 oz can fire roasted tomatoes
- salt and pepper
Instructions
- In a large saucepan, brown the ground beef and ground sausage (if using), with a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
- Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
- Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
- 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.
Equipments used:
Notes
- Slow Cooker Instructions: Follow steps 1 &2 and add all ingredients to your slow cooker. Cook on low 2-3 hours.
- Instant Pot Instructions: Use the sauté setting to brown the meat then sauté the veggies. Add remaining ingredients and select the chili/beans setting and cook for 20 minutes. Allow a natural release or use a quick release.
- Meat Substitute: feel free to substitute 1/2 ground sausage or ground turkey, or leave out the meat and add 2 more cans of beans, to make it vegetarian.
- Beans: pinto or black beans would also work well.
- Mild chili: for a more mild flavor, use regular V8, less jalapeño pepper, or regular diced tomatoes instead of fire roasted. Or try my classic chili recipe.
- Spicier chili: to make chili even spicier, don't remove the ribs or seeds from the jalapeño. You can also add hot sauce, cayenne pepper, crushed red pepper flakes or dice up another hot chili pepper. I recommend trying the recipe as stated and letting the flavors sit for a few hours before adding additional spice.
- Make ahead instructions: Make spicy chili up to 2 days ahead of time (depending on the freshness of your ingredients) and store in the refrigerator until ready to reheat and serve. Reheat on low on the stovetop.
- Freezing instructions: Allow chili to cool completely and store in a freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
42g
(14%)
Protein
42g
(84%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
729mg
(30%)
Potassium
1466mg
(42%)
Fiber
9g
(36%)
Sugar
19g
(38%)
Vitamin A
4161IU
(83%)
Vitamin C
60mg
(67%)
Calcium
109mg
(11%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 42g | 84% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 729mg | 30% |
| Potassium | 1466mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 4161IU | 83% |
| Vitamin C | 60mg | 67% |
| Calcium | 109mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
600 reviews
Excellent
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