Brenda'S Spicy Chili
Brenda's Spicy Chili is a bold and hearty dish packed with ground beef, kidney beans, and a fiery blend of chili powder and crushed red pepper. Perfect for cold days or casual gatherings, it offers a rich, spicy flavor profile that satisfies both comfort food lovers and spice enthusiasts alike.
Ingredients
Instructions
- In a skillet, cook the onions and ground beef together until the beef is browned and the onions are translucent.
- Season with salt and black pepper to taste.
- Drain excess fat and transfer the cooked mixture into a large pot.
- Add the diced tomatoes, kidney beans (if using), chili powder, crushed red pepper, and salt and pepper as needed.
- Pour in 4 to 5 cups of water and bring to a rapid boil.
- Reduce heat and simmer for 1 to 2 hours, stirring occasionally.
Tips & Substitutions
For a richer flavor, consider adding a dash of Worcestershire sauce or a teaspoon of smoked paprika. If you prefer a vegetarian version, substitute ground beef with lentils or mushrooms. Adjust the spice level by increasing or decreasing the crushed red pepper. This chili can also be made ahead of time to enhance the flavors, similar to other hearty beef recipes.
Serving Suggestions
Serve Brenda's Spicy Chili with cornbread or over rice for a filling meal. Toppings such as shredded cheese, sour cream, or chopped green onions add a nice touch. This dish pairs beautifully with a side salad for a complete dinner. Consider browsing more American recipes for additional side ideas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, place cooled chili in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over medium heat, adding a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Brenda'S Spicy Chili contains roughly 293 calories, with 8g protein, 41g carbohydrates, and 13g fat. It is an excellent source of vitamin C (235% of the Daily Value), vitamin A (53% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 943mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this chili?
Absolutely! While dark red kidney beans are traditional, you can substitute them with black beans, pinto beans, or even chickpeas for a unique twist. Just be sure to adjust the cooking time slightly if using canned beans to prevent mushiness.
How can I make this chili spicier?
To ramp up the heat, add more crushed red pepper or diced jalapeños. You can also incorporate a spicy chili powder or a few dashes of hot sauce to the mix. Just remember to taste as you go to achieve your desired spice level.
Can I prepare this chili in a slow cooker?
Yes, you can definitely make this chili in a slow cooker! After browning the beef and onions, transfer everything to the slow cooker, add all ingredients, and cook on low for 6-8 hours or high for 3-4 hours for a delicious, easy meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).