This simple chili is full of flavor and plenty spicy. It's best when made the day before, refrigerated overnight, then reheated right before the big game.

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Recipe Summary

prep:
50 mins
cook:
6 hrs 10 mins
additional:
8 hrs 30 mins
total:
15 hrs 30 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
  • Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 5 minutes. Drain off excess fat.

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  • Heat olive oil in a large pot over medium heat. Stir in 3/4 of the onion. Add green bell pepper, poblano pepper, red bell pepper, jalapeno peppers, habanero pepper, and garlic; cook and stir until onion is soft and translucent, about 5 minutes. Stir in cooked beef, chili beans, diced tomatoes, tomato paste, tomato sauce, water, and scallions.

  • Stir chili powder, cumin, salt, black pepper, garlic powder, and cayenne into the pot. Bring chili to a simmer over medium heat. Reduce heat to medium-low; simmer, stirring occasionally, until flavors combine, about 2 hours.

  • Remove chili from heat and cool briefly, about 30 minutes. Cover and refrigerate, 8 hours to overnight.

  • Reheat chili by bringing it to a simmer over medium heat. Reduce heat to low and let chili cook slowly, stirring occasionally, for flavors to develop, 4 to 6 hours.

  • Top servings of chili with shredded lettuce and remaining 1/4 cup chopped onion.

Nutrition Facts

408 calories; protein 26.7g; carbohydrates 30.1g; fat 22g; cholesterol 70mg; sodium 1630.6mg. Full Nutrition
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