Best Dads Spicy Chili Recipes

SPICY CHILI

Spicy Chili image

This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 18

Ingredients

1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika
Sour cream, optional

Steps:

In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

DAD'S FAMOUS CHILI RECIPE

Dad's Famous Chili Recipe image

This recipe is my Dad's recipe that he's been making for years. It is always a hit in our house and one of my favorite dishes. This chili is pretty spicy, so if you can't take the heat, reduce the amount of red pepper and cayenne pepper. Last thing -- you have to have this chili over rice, otherwise it's just not complete! Enjoy!

Provided by Mups501

Categories Beans

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lean ground beef
1 1/2 tablespoons vegetable oil
1 medium onion (chopped)
1 red bell pepper (sliced)
2 garlic cloves, minced
1/2 teaspoon ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon ground chipotle chile pepper
1 1/2 teaspoons crushed red pepper flakes
1/4 cup chili powder
1 (26 ounce) can tomato puree
2 (16 ounce) cans chopped tomatoes
2 (16 ounce) cans dark red kidney beans, drained
1 -2 teaspoon salt

Steps:

Brown beef in skillet and drain fat.
Heat oil in separate frying pan and add 1/2 of the chopped onions, sauté until soft, but not brown.
In blender, purify the other 1/2 of onion, the red bell pepper, garlic, black pepper, and tomato puree.
Pour the blended ingredients, ground beef, and sautéed onions into a crock pot or a large stock pot.
Add the chopped tomatoes, kidney beans, chipotle, cayenne pepper, crushed red peppers, chili powder and stir.
Simmer in pot for about 2 hours, stirring every 15 minutes.
The longer you leave it cooking on low heat, the more the spices and seasonings will blend together and the better it will be.
Serve over cooked white rice.

Nutrition Facts : Calories 446.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 439.8, Carbohydrate 43.6, Fiber 13.5, Sugar 9.4, Protein 35.9

DAD'S BEST CHILI

Dad's Best Chili image

This is my own recipe for chili with beans and meat. I modified it over several years because I wanted a spicy chili that had a flavorful heat, not just a 'set your mouth on fire' heat. It can be made using canned beans or dried beans that you soak and pre-cook.

Provided by T3Acha1997

Categories Pork

Time 1h

Yield 6 quarts, 18 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 lbs bulk Italian sausage
1 1/2 lbs ground beef
1 green pepper, diced
1 large onion, diced
4 garlic cloves, minced
2 small chili peppers, seeded & diced (optional extra heat)
2 beef bouillon cubes
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
3 tablespoons chili powder
1 1/2 tablespoons curry powder
3 dried bay leaves
1 (6 ounce) can tomato paste
2 (28 ounce) cans diced tomatoes, include liquid
8 ounces ale (optional)
2 (40 ounce) cans kidney beans, drained & rinsed
2 (15 1/2 ounce) cans black beans, drained & rinsed
1 (4 ounce) can diced green chilies

Steps:

In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so.
Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed.
Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans.
Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom.
Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT.
This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well.
NOTE:.
If using dried beans, adjust the recipe as follows:.
1 lb. + 1 cup dried kidney beans.
1 cup dried black beans.
3 Tblsp sugar.
1½ Tblsp salt ADDITIONAL to recipe.
Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.