Hot And Spicy Chili Recipe

Name: Hot And Spicy Chili
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 1 lb ground beef; Hot Italian Sausages; Stew Beef Chunk; 28 oz canned crushed tomatoes; Diced Tomatoes With Jalapenos; White Beans; Black Beans; Kidney Beans; Jalapenos; Chili Peppers; Habanero Pepper; 12 oz beer (optional); Garlic Clove; White Onions; Fire Oil; 1/8 - 1/4 cup chili powder; 1-2 teaspoons red pepper flakes (or more, to taste); Hot sauce to taste (start with 1-2 tablespoons)

Unleash your inner chili chef with this customizable recipe! Control the spice level to your exact preference by choosing your favorite peppers and hot sauce. Our secret weapon? Mongolian fire oil, which adds a delightful warmth without the fiery burn. This hearty chili simmers to perfection, melding rich flavors and textures for a truly unforgettable experience. Perfect for a chilly evening or a fiery fiesta!

Prep Time 30 mins

Cook Time 150 mins

Calories 1245.1 kcal

Protein 148g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hot And Spicy Chili

1 lb ground beef
Hot Italian Sausages
Stew Beef Chunk
28 oz canned crushed tomatoes
Diced Tomatoes With Jalapenos
White Beans
Black Beans
Kidney Beans
Jalapenos
Chili Peppers
Habanero Pepper
12 oz beer (optional)
Garlic Clove
White Onions
Fire Oil
1/8 - 1/4 cup chili powder
1-2 teaspoons red pepper flakes (or more, to taste)
Hot sauce to taste (start with 1-2 tablespoons)

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How to Make Hot And Spicy Chili

Prep all vegetables: Chop 1 large onion, mince 4 cloves garlic, and slice your choice of peppers (adjust amount based on desired heat level). Consider using a mix of bell peppers (for sweetness) and jalapeños, serranos, or habaneros (for heat). Remove seeds and membranes from hotter peppers for less heat.
Brown the meat: In a large skillet over medium-high heat, brown 1 lb ground beef, breaking it up with a spatula. Drain off excess grease. Repeat with 1 lb stew beef (cut into 1-inch cubes) and 1 lb spicy Italian sausage (removed from casings).
Simmer the chili: In a large pot or Dutch oven, combine 28 oz canned crushed tomatoes, 1 (28 oz) can diced tomatoes (undrained), and the browned meats. Add the onion, garlic, and peppers. Stir well.
Add the beans: Add 2 (15 oz) cans of your favorite beans (kidney, pinto, black, etc.), drained or undrained depending on desired consistency. Stir in 12 oz of beer (optional).
Simmer low and slow: Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally to prevent sticking.
Infuse with flavor: Stir in 3 tablespoons Mongolian fire oil, 1/8 - 1/4 cup chili powder (adjust to taste), 1-2 teaspoons red pepper flakes (or more, to taste), and your favorite hot sauce (start with 1-2 tablespoons and add more as needed).
Final simmer: Continue to simmer for another 1-2 hours, stirring every 15 minutes, until the chili has thickened and the flavors have melded.
Serve and enjoy! Garnish with your favorite toppings such as sour cream, shredded cheese, or chopped cilantro.