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Spicy Chili

Name: Spicy Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings (3 quarts).
Cuisine: North America, Mexican
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; Sour cream, optional

13 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 45 min.

Makes

12 servings (3 quarts)

This spicy chili 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 spicy! —Liesha Hoek, Somerset, New Jersey

Spicy Chili Recipe photo by Taste of Home

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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
Sour cream, optional

Directions

In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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