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JRay's Chili

Rated as 5 out of 5 Stars

"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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1 h 40 m servings 282
Original recipe yields 10 servings


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  1. 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.
  2. 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 282 calories; 12.1 22.4 22 56 1248 Full nutrition

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Read all reviews 3
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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 re...

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 revie...