Spicy Chili Recipe

No ratings yet

This homemade spicy chili recipe has earned its spot as a favorite comfort food, blending bold heat with rich, savory flavors.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 690kcal

2 tablespoons olive oil
1 cup diced sweet onion
.75 cup diced green bell pepper a large pepper
2 large cloves garlic minced
2 pounds ground beef I used 80/20
20 ounces Rotel diced tomatoes with habanero peppers two 10-ounce cans with liquid
1.75 cups chicken or beef bone broth regular broth or water works too
6 ounce can tomato paste
32 ounces dark red kidney beans two 16-ounce cans, rinsed and drained
1 large jalapeno pepper seeded and diced
1 serrano pepper seeded and diced
2 tablespoon chili powder
0.5 teaspoon cayenne pepper
1.5 teaspoons hot pepper sauce I used Louisiana hot sauce
2 teaspoons dried oregano
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon kosher salt
toppings of your choice see post for suggestions

Dice your onions, garlic, and bell peppers into small, uniform pieces so they cook evenly. Finely mince your jalapeño and serrano peppers. The oils from the peppers will stay on your fingers and burn your eyes or mouth if touched. You may want to wear gloves when handling them.
Gather and measure all the spices in advance to make sure you do not forget any. Combine the chili powder, cumin, oregano, and cayenne in a small bowl, set aside.
Heat a large, heavy-bottomed pot – like a Dutch oven. Add two tablespoons of olive oil over medium heat. Add onions, garlic, and bell peppers. Stir often until softened.
Add the ground beef and cook until well-browned, about 5 to 7 minutes. Use a wooden spoon to break it into crumbles. Drain any excess fat, but leave a little for flavor.
Sprinkle in the spice mix. Give it a good stir to coat the meat and veggies evenly.
Pour in the diced tomatoes, beans, and broth. Use the liquid to scrape up any browned bits stuck to the pot—those are packed with flavor!
Bring everything to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 30 minutes, stirring occasionally to prevent sticking.
Ladle chili into bowls and serve garnished with your favorite toppings.

Stir in a splash of hot sauce, diced green chiles, or even a dash of ghost pepper powder incrementally for more heat. Taste as you go to avoid overdoing it.
Add a splash of cream, a dollop of sour cream, or even a pinch of sugar to balance it out. Adding additional beans or potatoes can also mellow the heat if too spicy.
After cooking, let your chili rest for at least an hour, or better yet, overnight. As it sits, the spices and ingredients meld together, creating a deeper, richer taste.
Transfer your chili into airtight containers and store it in the refrigerator for up to 4 days. Let it cool slightly before refrigerating to avoid condensation.
For long-term storage, freeze chili in portion-sized batches. Use freezer-safe containers or heavy-duty resealable bags, removing as much air as possible. Chili will last in the freezer for up to 3 months.
When reheating, add a splash of water or broth to loosen it up, especially if it thickened while cooling. Reheat gently on the stove over medium-low heat, stirring occasionally, or microwave in short bursts to avoid overheating.