Turn up the heat with this spicy chili! It has just the right amount of heat coming from the tabasco peppers in it. Enjoy this over a baked potato, hot dog, or just in a bowl.
I couldn’t wait any longer I had to have a bowl of chili! I know it’s only mid-September and most days are still in the 90’s here in Southern Oklahoma but the craving was real! This spicy chili hit the spot!
This is so easy to make. One of the many reasons why I love it. The effort is very minimal and not technical. Literally anyone can make this. It keeps well in the fridge and can be frozen for later.
The main source of heat in this comes from the tabasco peppers. If you don’t have any or can’t find any at the store, you could substitute them for another kind of spicy pepper. If you love things really spicy you could use habaneros. If you don’t love it super spicy, you could use jalapenos. Make it to the spicy level you’re comfortable with.
I have a great Classic Chili recipe that you should check out as well. It’s just as delicious!
Ingredients
- Ground Beef
- Yellow Onion
- Mini Sweet Peppers
- Tabasco Peppers
- Kidney Beans
- Black Beans
- Vegetable Juice
- Stewed Tomatoes
- Salt
- Pepper
- Onion Powder
- Cumin
- Chili Powder
- Garlic Powder
Instructions
- Dice the onion and mini sweet peppers. Chop very finely, almost mince the tabasco peppers. Add all these ingredients to your soup pot along with the ground beef. Cook over medium heat until the meat has been browned and cooked all the way through. Discard the grease.
- Drain and rinse the kidney and black beans. Add them along with the vegetable juice, stewed tomatoes, salt, pepper, onion powder, cumin, chili powder, and garlic powder to the pot. Stir together and bring to a simmer. Let simmer for at least 15 minutes before serving. You can let is simmer as long as an hour if you want it a thicker consistency.
Spicy Chili
Turn up the heat with this spicy chili! It has just the right amount of heat coming from the tabasco peppers in it. Enjoy this over a baked potato, hot dog, or just in a bowl.
Ingredients
- 1 Lb Ground Beef
- 1 Medium Yellow Onion
- 3 Mini Sweet Peppers
- 6 Tabasco Peppers
- 15.5 Ounces Kidney Beans
- 15 Ounces Black Beans
- 32 Ounces Vegetable Juice
- 14.5 Ounces Stewed Tomatoes
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Onion Powder
- 1 Tsp Cumin
- 2 Tsp Chili Powder
- 1/4 Tsp Garlic Powder
Instructions
- Dice the onion and mini sweet peppers. Chop very finely, almost mince the tabasco peppers. Add all these ingredients to your soup pot along with the ground beef. Cook over medium heat until the meat has been browned and cooked all the way through. Discard the grease.
- Drain and rinse the kidney and black beans. Add them along with the vegetable juice, stewed tomatoes, salt, pepper, onion powder, cumin, chili powder, and garlic powder to the pot. Stir together and bring to a simmer. Let simmer for at least 15 minutes before serving. You can let is simmer as long as an hour if you want it a thicker consistency.
Nutrition Information:
Yield: 6 Serving Size: 1 BowlAmount Per Serving: Calories: 400
Kristyn says
I love chili, especially when there is a little kick!! I will be making this all fall/winter long!! It’s loaded with flavor!
[email protected] says
My too! Gives it the best flavor.
Olivia says
This is the tastiest chili I’ve ever had! It was perfectly spicy and so easy to prepare!
[email protected] says
So glad you loved it!
Jen R says
Oh boy, this was so amazing! I used ground turkey because tats what I had already and it was so delicious!
Sha says
This is such a hit! My fam liked this spicy chili. The heat coming from the tabasco peppers is enjoyable. Must-try!