If you like spicy food like me, you will enjoy this chili; it's not for the faint of heart.

Recipe Summary

prep:
10 mins
cook:
6 hrs 35 mins
total:
6 hrs 45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

    Advertisement
  • Stir tomato sauce, diced tomatoes, onion, jalapeno peppers, chili powder, cayenne, salt, garlic, and black pepper together in the crock of a slow cooker; add ground beef and stir.

  • Cook on High for 6 1/2 hours (or on Low for 10 hours).

Cook's Note:

If you don't like jalapenos, you could opt for 1 green bell pepper instead. If you like it hotter opt for habanero peppers.

As with most chili, it would go great with shredded Cheddar cheese and bread.

Nutrition Facts

340 calories; protein 28.2g 56% DV; carbohydrates 13.3g 4% DV; fat 19.3g 30% DV; cholesterol 94.6mg 32% DV; sodium 1402mg 56% DV. Full Nutrition
Advertisement

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2016
Really simple recipes and it tastes great! I made a few changes. Instead of using a can of diced tomatoes, I used a 6 oz can of tomato paste and added 12 oz of water to the recipe. My reason for the substitution of tomato paste is that I don't like diced tomatoes in my chili. I added the water because I needed more liquid. It all turned out AWESOME!!! I slow cooked it in a crockpot for about 5 hours. Read More
(12)
67 Ratings
  • 5 star values: 50
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/18/2016
Really simple recipes and it tastes great! I made a few changes. Instead of using a can of diced tomatoes, I used a 6 oz can of tomato paste and added 12 oz of water to the recipe. My reason for the substitution of tomato paste is that I don't like diced tomatoes in my chili. I added the water because I needed more liquid. It all turned out AWESOME!!! I slow cooked it in a crockpot for about 5 hours. Read More
(12)
Rating: 5 stars
10/15/2017
Great recipe! I'm type 2 diabetic and on a low carb diet, so beans are out of the question for me. I like a little spicy, but not burn the lips off your face, lol, so I had to alter the recipe a bit, this would have been way too hot for me. Like another reviewer, I used two 15 oz cans diced tomatoes and two 15 oz (not 8) cans tomato sauce. I used chopped green pepper instead of hot peppers, and only one tsp red cayenne pepper, and it was plenty spicy for me. I also used 3 fresh minced garlic cloves and dumped in some cumin and crushed oregano. I also put in a stalk and a half of chopped celery and a can of mushrooms, to "beef" up the consistency, I didn't even miss the beans! Lastly, I was starving, so I cooked it in my electric pressure cooker for 45 min. So grateful for this recipe, my diet has been a little boring of late and this was very satisfying! Read More
(11)
Rating: 5 stars
07/06/2014
Great recipe! Just remember to alter the amount of diced tomato and tomato sauce to 2 14.5 oz cans each! Unless of course you like your chilli dry.... Read More
(9)
Advertisement
Rating: 5 stars
01/25/2016
I recently moved to Texas from Michigan and have been looking for a beanless chili recipe. Came across this one and decided to give it a shot. It's been cooking for about 3 hours and I just took a taste. It is unbelievably hot, actually to the point of being inedible. I know the title says spicy and don't get me wrong, I love spicy but this is beyond spicy. I will absolutely be keeping this as my base chili recipe but will cut the chili powder and cayenne and jalapeno quantities in half. I also think I will use 1 pound of ground beef and 1 pound of sausage. I know this review sounds negative but I gave it 5 stars for a reason. My house smells INCREDIBLE, the flavors are there and this is a delicious recipe, just too hot for my personal taste. Read More
(7)
Rating: 5 stars
12/19/2014
Really good; probably my go-to beanless chili. Read More
(3)
Rating: 5 stars
01/01/2020
I sub cumin in for the cayenne (maybe a bit of the latter too) for some complexity. And let it cook for 12-16 hours. It s so good - when people come in and smell it cooking they float right to the kitchen cartoon style on the fumes. I can never make enough getting a bigger crock pot! Read More
(2)
Advertisement
Rating: 5 stars
12/03/2014
It's still cooking but I'm counting down the hrs.. I took a sneak bite n it's awesome! Love the spicy kick... I did however add an extra can of diced tomatoes n added sausage Read More
(2)
Rating: 5 stars
12/03/2018
I followed the recipe but used one jalapeno and one green pepper. Made it 3 times in the past two months. It's a keeper for our family! Read More
(2)
Rating: 5 stars
11/22/2019
Made a couple of slight changes...changed meat to one pound bison and one pound ground beef added one large green bell pepper added one more can of diced tomatoes and added one additional teaspoon of cayenne. It was absolutely delicious and won my first chili cook off!:) Read More
(2)
Advertisement