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Spicy Chili Recipe
Spicy Chili Recipe photo by Taste of Home
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This recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it ever spicy - Liesha Hoek, Somerset, New Jersey
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 12 servings


  • 1-1/2 pounds ground beef
  • 1-1/2 pounds bulk Italian sausage
  • 3 cans (14-1/2 ounces each) stewed tomatoes
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 cup chopped onion
  • 1 large green pepper, chopped
  • 1 can (6 ounces) tomato paste
  • 2 jalapeno peppers, finely chopped
  • 2 tablespoons chili powder
  • 2 tablespoons white vinegar
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon dried oregano
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons hot pepper sauce
  • 1 teaspoon salt
  • 1 teaspoon paprika

Nutritional Facts

1 serving (1 each) equals 256 calories, 13 g fat (5 g saturated fat), 50 mg cholesterol, 669 mg sodium, 15 g carbohydrate, 4 g fiber, 19 g protein.


  1. In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. Yield: 12 servings (3 quarts).
Sprinkle individual servings of Spicy Chili with shredded cheddar cheese and chopped onion if you like. Plus, a dollop of sour cream can cut some of the spiciness.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Chili in Taste of Home Ground Beef Cookbook 1999, p159

Nutritional Facts

1 serving (1 each) equals 256 calories, 13 g fat (5 g saturated fat), 50 mg cholesterol, 669 mg sodium, 15 g carbohydrate, 4 g fiber, 19 g protein.

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Reviewed Oct. 10, 2015

"My family loves spicy chili and this recipe has replaced our all-time favorite! Although I plan to follow the recipe exactly next time, I did have to make a few substitutions for ingredients on hand. I used half lean ground beef and half ground turkey, but I'm sure it would be better with the sausage (which would be spicy turkey sausage for us). I had no jalapenos, so I drained a can of Rotel tomatoes and used that instead. This was fabulous!!"

Reviewed Jan. 7, 2015

"First time trying this recipe, I will have to say it was very good!! Recommend it! I left out the mustard and vinegar, added everything else .. Very good! will definitely make again."

Reviewed May. 16, 2014

"Very good! Will make again."

Reviewed Dec. 4, 2013 Edited Nov. 22, 2015

"I made this a couple of weeks back and everyone at worked Loved it. I did add a few things. 1 TBL of cayenne, (1) 28 ounce of tomato sauce, and 1 TBL of smoked paprika. This time I'm deleting the cayenne but adding 1 TBL of ground Thai peppers. I'll let ya know how this turns out :) I let this chili cook in a slow cooker for 2 days. the heat kinda dissipated . so this time I followed the direction somewhat. a half hour before serving I added 5 more ground up thai peppers. I did add half the tomato sauce."

Reviewed Aug. 9, 2013

"i actually used the base of this recipe for a food challenge for my friend. I put in 3 tblspn of Cayenne and 5 jalapeno peppers along with 2 drops of pure capsasin. I also used pork mixed with the beef. You get a better taste that way. Lean and fatty at the same time. This is a very decent beginners recipe for chili."

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