Spicy Chili

This Spicy Chili recipe is a hearty and flavorful one-pot meal made with ground beef, kidney beans, jalapeños, and fire-roasted tomatoes simmered in a rich, smoky sauce. Perfect for cold weather dinners, meal prep, or game day, this homemade chili is packed with bold Cajun-style spices and customizable heat. Serve it with cornbread, rice, or your favorite toppings for a classic comfort food recipe full of warmth and flavor.

This hearty Spicy Chili is packed with bold flavor, tender ground beef, and a perfect balance of smoky heat. Loaded with peppers, beans, fire-roasted tomatoes, and spices, it’s a satisfying comfort dish that’s perfect for game day, weeknight dinners, or chilly evenings.

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Ingredients

• 3 lbs ground beef (or half ground beef and half sausage)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 3 small jalapeño peppers, diced (remove seeds and veins for less heat)
• Salt and black pepper, to taste
• 2 teaspoons garlic powder
• ⅓ cup chili powder
• 1½ tablespoons ground cumin
• 1½ cups ketchup
• 3 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons vinegar
• 1½ teaspoons mustard
• 3 cups spicy hot V8 (or regular vegetable juice)
• 1 (16 oz) can kidney beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted tomatoes

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Instructions

1. In a large pot or Dutch oven, cook the ground beef (and sausage, if using) over medium heat, breaking it into small pieces. Drain excess fat and set the meat aside.
2. In the same pot, add onion, bell peppers, and jalapeños. Sauté for 2–3 minutes, until softened.
3. Stir in the garlic powder, chili powder, cumin, ketchup, lime juice, brown sugar, Worcestershire sauce, vinegar, and mustard. Mix well to combine.
4. Add the V8 juice, kidney beans, fire-roasted tomatoes, salt, and pepper. Stir to combine all ingredients.
5. Return the cooked meat to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1–2 hours, stirring occasionally to deepen the flavor.
6. Adjust seasoning before serving.

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Tips

• Adjust the heat by keeping or removing jalapeño seeds. For extra spice, add cayenne pepper or hot sauce.
• Simmer longer for a thicker, more flavorful chili.
• Use lean meat to reduce excess grease and keep the texture rich but not heavy.
• Make ahead: Chili tastes even better the next day as the flavors develop overnight.

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Variations and Substitutions

• Protein options: Swap ground beef for turkey, chicken, or plant-based crumbles.
• Beans: Use black beans, pinto beans, or a mix for variety.
• Vegetarian version: Skip the meat and double the beans or add lentils for protein.
• Smoky twist: Add smoked paprika or chipotle peppers in adobo sauce for a deeper flavor.

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FAQs

Can I make this in a slow cooker?
Yes. Brown the meat first, then combine everything in the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I freeze chili?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw and reheat on the stove.

How can I thicken my chili?
Simmer uncovered for the last 20–30 minutes, or stir in a spoonful of tomato paste or masa harina.

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Serving Suggestions

• Serve hot with cornbread, rice, or baked potatoes.
• Top with shredded cheese, sour cream, sliced jalapeños, or green onions.
• Pair with a fresh salad or crispy tortilla chips for a balanced meal.

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Why You’ll Love This Recipe

• Bold, spicy, and full of depth.
• Great for meal prep, freezing, and crowd-pleasing dinners.
• Easily customizable for spice level or dietary preferences.
• A cozy, filling recipe perfect for cold nights or game day gatherings.