Chili (Hot)
A hearty, spicy chili packed with beef, tomatoes, and jalapeños, perfect for game nights or a cozy family dinner.
Ingredients
Instructions
- Saute diced onions and green pepper in oil on medium heat until softened.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in chili powder, diced jalapeño peppers, and crushed red pepper.
- Cook for 3 minutes to blend flavors.
- Add stewed tomatoes, kidney beans, and tomato paste, stirring to combine.
- Bring to a boil, then reduce heat to low and simmer for 2 to 3 hours, stirring occasionally.
- Serve the chili over cooked spaghetti or with saltines.
Tips & Substitutions
For a richer flavor, try adding a splash of Worcestershire sauce or some cumin. If you prefer a milder chili, reduce the jalapeños and crushed red pepper. You can substitute ground turkey or chicken for the beef for a lighter version. For a vegetarian option, use black beans or lentils instead of meat. Pair with cornbread for a comforting meal.
Serving Suggestions
Serve the chili over cooked spaghetti for a hearty meal, or alongside saltines for a classic touch. It pairs wonderfully with cornbread or a simple green salad. For added flavor, top with shredded cheese, sour cream, or chopped green onions. This dish is perfect for gatherings or game day; consider serving it with a side of Prize-Winning Meat Loaf for a varied spread.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, freeze it for up to 3 months. To reheat, thaw overnight in the fridge and then warm it gently on the stovetop, stirring occasionally, until heated through. You can also microwave it in a covered dish.
Nutrition & Diet Analysis (per serving)
Each serving of Chili (Hot) contains roughly 1002 calories, with 19g protein, 75g carbohydrates, and 73g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (57% of the Daily Value), and iron (45% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1199mg per serving (52% 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 make this chili in advance?
Absolutely! Chili often tastes even better the next day as the flavors meld together. Prepare it ahead of time, let it cool, and store it in the refrigerator. Just remember to reheat thoroughly before serving.
How can I thicken my chili?
If your chili is too thin, you have a few options. You can simmer it uncovered for a longer time to reduce the liquid. Alternatively, mix a tablespoon of cornstarch with a little water and stir it into the chili during the last few minutes of cooking for a quick thickening solution.
What can I add for extra flavor?
For an extra kick, consider adding a tablespoon of cocoa powder or a splash of vinegar to enhance the depth of flavor. You might also like to experiment with different types of beans or throw in some fresh herbs like cilantro or parsley for a fresh touch.
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).