If you love heat, this chili is for you. I've taken a combination of a few of my favorite chili recipes and added my own personal touches to create a very flavorful, spicy chili. You can also sub dried basil and oregano for fresh, and bacon bits for crumbles; fresh is always a better flavor though. The longer it simmers, the better it tastes. Serve in bowls with Cheddar cheese and sour cream topping. Goes well with cornbread.

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Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

For less heat, remove the seeds from the jalapeno before chopping.

Nutrition Facts

282 calories; protein 22g 44% DV; carbohydrates 22.4g 7% DV; fat 12.1g 19% DV; cholesterol 56.1mg 19% DV; sodium 1248.4mg 50% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2017
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! Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/06/2017
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! Read More
(2)
Rating: 5 stars
03/01/2017
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! Read More
Rating: 5 stars
11/14/2015
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. Read More
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