This chili is ideal for those who enjoy spicy. To make a highly tasty, spicy chili, I combined a number of my favorite chili recipes and added my own special touches. Bacon bits and crumbles can also be substituted for fresh ingredients, but fresh herbs always have a stronger flavor. It tastes better the longer it simmers. Serve in dishes with a sour cream and Cheddar cheese garnish. complements cornbread well.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 pounds ground beef
- 2 ½ cups tomato sauce
- 1 (15 ounce) can light red kidney beans, drained and rinsed
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (8 ounce) jar medium salsa
- 3 stalks celery, chopped
- ½ onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeno pepper, chopped
- ¼ cup chili seasoning mix
- 3 tablespoons crumbled cooked bacon
- 3 cloves garlic, pressed
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon white sugar
Instructions
- Break ground beef into a large stock pot over medium-high heat; cook and stir until completely browned, 7 to 10 minutes. Drain fat from the beef and return pot to heat.
- Stir tomato sauce, light red kidney beans, dark red kidney beans, salsa, celery, onion, bell pepper, jalapeno pepper, chili seasoning, bacon, garlic, oregano, basil, salt, black pepper, and sugar with the ground beef in the pot. Place a cover on the pot and cook the chili until the flavors have blended, at least 1 hour.
- For less heat, remove the seeds from the jalapeno before chopping.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 8 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 1248 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is amazing! The entire family loves it. Thank You for the recipe!
Love this, even though I made it with less chili powder and no jalapeño because kids/wife don’t like their chili so hot. Probably would do a few less celery but other than that, as is. Really really good!
Amazingly easy and tasted great. Easy to make this recipe your own by switching things around. Next time will substitute beef for venison. This recipe has great flavor. Thanks!
JRay’s Chili Haiku: “I’ve made this for years. Why did I not review it? JRay, it’s awesome!” In sleuthing around the new & improved /snort/ websites collections, I saw that I somehow never reviewed this recipe when I 1st made it, nor any of the countless times that I’ve made it in the yrs. in b/t. It is a 5-star chili (spicy! thick! great as leftovers! freezes well!) as written, but when I made it this last time, I used crushed tomatoes instead of tomato sauce, no bacon, & dried oregano & basil (less than the fresh called for). Left it in the slowcooker for more like 6 hrs. as well. Chili can be such a blank canvas when you start w/ meat + tomato + bean, and this one’s seasoning and vegetable additions are spot-on.