Ingredients: |
Ingredients: 3lbs ground beef
1 green pepper, 1 red bell pepper, 1 med onion, diced
3small jalapeno peppers, dice (seeds, veins remove for less spice)
salt & pepper
2 tsp garlic powder
⅓ cup chili powder
1½Tbsp cumin
1½ cups ketchup
3Tbsp lime juice
2Tbsp brown sugar
1Tbsp Worcestershire sauce
2 tsp vinegar
1½ tsp mustard
3 cups spicy hot V8, or regular
16oz can kidney beans
1 14.5oz can fire roasted tomatoes
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Directions: |
Directions:In saucepan, brown ground beef & ground sausage, using wooden spoon to break in pieces as it cooks. Drain grease; remove meat to plate. Add onion, bell peppers & jalapeño peppers; sauté 2-3 min. Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard & V8. Stir well. Add beans, tomatoes, salt & pepper. Return ground meat to pot; bring mix to low boil. Turn to low, cover, cook for 1-2 hrs.
Slow Cooker Instructions: add all ingredients to slow cooker. Cook on low 2-3 hrs.
Instant Pot Instructions: Use sauté setting to brown meat then sauté veggies. Add remaining ingredients; select chili/beans setting; cook for 20 min. Allow natural release or use 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 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 ribs or seeds from jalapeño. You can also add hot sauce, cayenne pepper, crushed red pepper flakes or dice up another hot chili pepper. I recommend trying recipe as stated & letting flavors sit for a few hours before adding additional spice.
Make ahead instructions: Make spicy chili up to 2 days ahead (depending on freshness of ingredients) store in refrigerator until ready to reheat & serve. Reheat on low.
Freezing instructions: Allow chili to cool completely; store in freezer safe container or bag up to 3 months. Thaw in refrigerator overnight; reheat on stovetop or in microwave. |
This recipe for Spicy Chili is from