This hearty spicy chili recipe strikes the perfect balance of protein-packed satisfaction and bold flavors in just under 2 hours. Loaded with 42g of protein and packed with fiber-rich ingredients, this warming comfort dish delivers an impressive nutritional punch while keeping you feeling full and energized.
Whether you’re feeding a hungry crowd or meal prepping for the week ahead, this versatile chili hits all the right notes with its rich, complex taste and wholesome ingredients.
Main Ingredients
- Ground Beef: 3 pounds, can be mixed with sausage for extra flavor
- Bell Peppers: 1 green and 1 red, diced for color and crunch
- Onion & Jalapeños: 1 medium onion and 3 small jalapeños, finely diced
- Beans & Tomatoes: 16 oz kidney beans and fire-roasted tomatoes for texture
Seasonings & Liquids
- Spice Mix: Chili powder, cumin, garlic powder, salt, and pepper
- Liquid Base: V8 juice (3 cups), ketchup, lime juice, and Worcestershire sauce
- Flavor Enhancers: Brown sugar, vinegar, and mustard for depth
Cooking Instructions
- Meat Preparation: Brown ground beef until cooked through, drain excess fat
- Veggie Sauté: Cook bell peppers, onion, and jalapeños until slightly softened
- Season & Combine: Add all seasonings, sauces, and V8 juice, stirring well
- Bean Addition: Mix in beans and tomatoes, return meat to pot
- Slow Simmer: Cover and cook on low for 1-2 hours until flavors meld beautifully
Cooking Tips
- Heat Level: Adjust jalapeños amount for desired spiciness
- Consistency: Simmer longer for thicker texture
- Time: Total preparation and cooking time: 1 hour 45 minutes
Cooking Techniques
Getting the meat perfectly browned is your secret weapon for amazing chili! Start by breaking up the meat into small, even pieces – this helps every bite taste fantastic.
When you see the meat turning golden brown and getting slightly crispy edges, you know you’re doing it right. A quick tip: don’t crowd the pan too much, and let most (but not all) of the fat drain away to keep the rich flavor while avoiding greasiness.
Variations
Love playing with flavors? This chili recipe is super flexible! Try swapping ground turkey for a lighter version, or go meat-free with extra beans and chopped mushrooms. Want it spicier?
Keep those jalapeño seeds in or add a dash of cayenne pepper. For a smoky twist, throw in a can of chipotle peppers in adobo sauce. Not a kidney bean fan? Black beans or pinto beans work great too!
Serving Suggestions
Make your chili extra special with fun toppings! Set out bowls of shredded cheddar cheese, diced avocado, sour cream, and crushed tortilla chips.
Fresh cilantro and a squeeze of lime add brightness. Serve it with warm cornbread or over rice for a filling meal. This chili is perfect for game day parties – just pop it in a slow cooker to keep warm and let everyone help themselves!
Storage Tips
This chili actually gets tastier after a day or two! Let it cool down completely, then store it in airtight containers in the fridge for up to 4 days.
For longer storage, portion it into freezer bags or containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and warm it up slowly on the stove, adding a splash of water if needed.
Spicy Chili
Equipment
- Large saucepan
Ingredients
- 3 lbs ground beef or use half sausage and half ground beef
- 1 whole green pepper diced
- 1 whole red bell pepper diced
- 1 medium onion diced
- 3 small jalapeno peppers diced (seeds and veins removed for less spice)
- 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 kidney beans canned
- 14.5 oz fire roasted tomatoes canned
Instructions
- In a large saucepan, brown the ground beef and ground sausage (if using), with 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.
