by Nina | September 16, 2012 9:02 pm
I’ve been waiting all summer to try out this recipe. It’s not that I don’t like the summer, but I love all the delicious food that reminds me of Fall….like Spicy Chili! This chili is spicy, hence the name, but it won’t burn you tongue off and have you running to the water faucet. Feel free to add more (like my Dad does) or less cayenne or chili powder depending on your preference. I really like this recipe because you can get a lot of bang for your buck. The ingredients are not expensive and if you are feeding a large crowd it will feed about 12 with room for leftovers. Or in my case my family of 6 six had leftovers for an entire weekend…and no we did not get tired of eating chili, lol.
Thanks to one of my NCJ Peeps, James G., for suggesting I post this. I aim to please!
Yield: Serves about 12
2 pounds ground beef chuck
1 pound spicy turkey Italian sausage
3 (15 oz) cans chili beans, drained
1 (15 oz) can chili beans in spicy sauce
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large white onion, diced
3 stalks celery, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 green jalapeno peppers, seeded and diced
2 tbsp bacon bits
4 cubes beef bouillon
1/4 cup chili powder
1 tbsp Worcestershire sauce
2 tbsp minced garlic
1 tbsp dried oregano
2 tbsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp white sugar
Brown ground beef and turkey italian sausage in a large stock pot over medium-high heat. Cook until just brown. Pour out excess fat and return pot to stove and reduce heat to low. Add the chili beans, spicy chili beans, diced tomatoes and tomato paste. Stir until fully combined.
Add the onion, celery, green and red bell peppers, jalapeno peppers, bacon bits and bouillon. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer for at least 2 hours , stirring occasionally. If you have the time I suggest simmering for at least 4 hours, the longer the better.
Taste and adjust flavor with salt, pepper and/or Tabasco sauce. Remove from heat and serve. If you plan to refrigerate to serve the next day, allow the chili to cool to room temperature before placing in the refrigerator. Garnish with oyster crackers, cheese, sour cream and scallions if desired.
Recipe adapted from All Recipes
Source URL: http://ninascookingjourney.com/spicy-chili/
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