Spicy Chili

Name: Spicy Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings (3 quarts).
Ingredients: 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

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

Ingredients

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

Directions

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.

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.

Nutrition Facts

1 each: 256 calories, 13g fat (5g saturated fat), 50mg cholesterol, 669mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 19g protein.

Originally published as Spicy Chili in Taste of Home Ground Beef Cookbook-Book

Reviews

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Amber

Sep 29, 2017

This is my favorite chili recipe. My family loves it too, we love spicy food. I don't add the mustard or vinegar though and I add an extra can of beans, extra jalepe?o and extra onion. The flavor combinations of the sausage and ground beef are perfect! Oh, I also add more cumin than the recipe calls for.
Tayler1

Jul 7, 2016

This chilli is delicious! I made a few small changes when making it myself... extra onion, don't rinse the beans and add an extra can, and cover when simmering. I like my chilli kind of soupy because I usually pair it with cornbread. Easy to make and the family loves it! :)
Topher555

Jan 14, 2016

I decided I wanted to try to make homemade chili for the first time so I figured I would look up recipes when I came across this. It caught my eye by the name because I love spicy food so I decided to try it. The first time I made it I added the sausage as it says in the directions but was not a huge fan. That definitely did not stop me from finishing the pot though. I decided to make it again but modified it by not adding sausage but doubling up on the beef instead and adding an extra can of beans. Much better. There were a couple ingredients I did not add such as oregano and brown mustard both times but it was absolutely delicious and will definitely continue to use this recipe.
BeachPeach

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!!
MyrnaR

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.
Firefly 3044

May 16, 2014

Very good! Will make again.
hulaboy01

Dec 4, 2013

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.
putthefuinfun

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.
eztommyd

Feb 24, 2013

Excellent recipe. I used sweet italian sausage and vidalia onions to counter the heat because.......I added two ghost chili peppers. It was phenomenal!
kkutz

Jan 24, 2011

THIS WAS REALLY GOOD, I ADDED MORE MEAT IN PLACE OF THE BEANS, WILL BE MAKING AGAIN REALLY GOOD!!!