Spicy Chili

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!

How to make Spicy Chili:

1. Brown the meat: 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. Sauté veggies: add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
3. Add remaining ingredients: spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
4. Simmer: 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.

Recipe Variations:

• Slow Cooker: Follow steps 1 &2 and then add all ingredients to your slow cooker. Cook on low 2-3 hours.
• Instant Pot: 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.
• Sub meat: feel free to substitute ½ ground sausage or ground turkey.
• Sub beans: you can substitute pinto or black beans instead of kidney beans if necessary.
• 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 this 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 and Freezing Instructions:

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.

Recipe

4.91 from 193 votes

Spicy Chili

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

Print Pin Review

Author Lauren Allen

Course Main Course

Cuisine American

Servings 8

Calories 502

Cost 5

Prep 15 minutes mins

Cook 1 hour hr 30 minutes mins

Total 1 hour hr 45 minutes mins

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Equipment

• Meat Chopper

Ingredients

  

1x2x3x

• ▢ 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
• ▢ 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 14.5 oz can fire roasted tomatoes
• ▢ salt and pepper

Instructions

 

• 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.
  
• 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.
  

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 ½ 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

Calories: 502kcalCarbohydrates: 42gProtein: 42gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 729mgPotassium: 1466mgFiber: 9gSugar: 19gVitamin A: 4161IUVitamin C: 60mgCalcium: 109mgIron: 9mg

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