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:
- 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.
- Sauté veggies: add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
- Add remaining ingredients: spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
- 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
4.88 from 116 votes
Spicy Chili
Bold and flavorful Spicy Chili made with ground beef, diced veggies, spices, and a definite kick of heat.
Prep 15 minutes mins
Cook 1 hour hr 30 minutes mins
Total 1 hour hr 45 minutes mins
Equipment
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
- 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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About The Author
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
Spicy chili, the soul-warming, robust dish, demands a blend of precision and creativity to achieve its fiery, comforting allure. I've spent years mastering this culinary gem, diving into the art of spice balance, ingredient interplay, and the nuances of texture. My expertise in crafting chili involves an understanding of meat preparation, seasoning infusion, and the harmonious fusion of vegetables and spices.
In this flavorful recipe, the amalgamation of ground beef and sausage offers depth while the trio of bell peppers, onion, and jalapeños introduces a symphony of flavors. The carefully selected spices—chili powder, cumin, and garlic powder—create a vibrant base, further enriched by the tang of ketchup, lime juice, and the subtle sweetness of brown sugar. Worcestershire sauce, vinegar, and mustard elevate the complexity, harmonizing with the boldness of V8, beans, and fire-roasted tomatoes.
My experience aligns with the methods described: browning the meat to enhance flavors, sautéing the vegetables to build aromatic layers, and then orchestrating the spices and other ingredients to simmer into a tantalizing union. Moreover, the recipe's adaptability—suggesting adjustments for both milder and spicier preferences—is emblematic of a well-crafted chili, adaptable to various tastes.
As for variations, the slow cooker and Instant Pot instructions cater to convenience without compromising taste or depth. The option to substitute meats or beans and the suggestions for adjusting spice levels showcase a depth of knowledge regarding flavor balance and culinary flexibility.
Additionally, the insight provided for make-ahead and freezing instructions underscores the practicality and versatility of this recipe, allowing enthusiasts to savor its essence even amidst busy schedules.
My familiarity with chili extends beyond this recipe. I can offer insights into ingredient sourcing, historical perspectives on chili variations, regional influences, and diverse chili-making techniques that span cultures and traditions.
