Spicy Chili
A hearty spicy chili packed with ground beef, tomatoes, and chili spices, perfect for satisfying cravings and serving at casual gatherings or family dinners.
Ingredients
Instructions
- Brown ground beef and sliced onion in an 8-quart pot.
- Pour off excess grease from the browned beef and onion.
- Add chili seasoning mix, diced tomatoes with chili peppers, crushed tomatoes, and water to the pot.
- Simmer the mixture for a couple of hours, stirring occasionally.
- Adjust the chili powder or water as needed during simmering.
- Add an extra tablespoon of chili powder if desired for more heat.
- Stir in chili hot beans and simmer until the beans are warm before serving.
Tips & Substitutions
For added depth of flavor, consider sautéing the onion until caramelized before browning the beef. You can substitute ground turkey or chicken for a leaner option. If you prefer a vegetarian version, swap the meat for lentils or black beans. Adjust the heat level by selecting a milder or spicier chili powder based on your preference. This recipe is a great base for variations like Tex-Mex Two Bean Chili.
Serving Suggestions
Serve the spicy chili hot, garnished with chopped green onions or shredded cheese for added creaminess. It pairs beautifully with cornbread or tortilla chips. For a complete meal, consider serving it alongside South Texas Beans And Rice or a fresh salad. You can also top it with a dollop of sour cream for a cooling contrast to the heat.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over medium heat, adding a splash of water if it appears too thick. Chili also freezes well; portion it into freezer-safe containers and it can last for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Chili contains roughly 435 calories, with 23g protein, 63g carbohydrates, and 13g fat. It is an excellent source of vitamin C (52% of the Daily Value), protein (47% of the Daily Value), and iron (43% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 520mg per serving (23% 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 a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and onions first, then transfer them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully.
How can I make the chili less spicy?
To reduce the spiciness, use a milder chili powder or decrease the amount you add. You can also balance the heat by mixing in some sugar or honey, which helps to counteract the heat. Adding dairy, like sour cream, when serving can also help tone down the spice.
What can I serve with this chili?
This chili pairs well with various sides such as cornbread, rice, or tortilla chips. For a heartier meal, serve it with a side salad or avocado slices. You can also explore related recipes like Quick Crescent Taco Pie for a fun twist on taco night.
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).