Best Dans Spicy Chili Recipes

SPICY CHILI

Steps:

• In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
• Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
• Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
• Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.

QUICK SPICY CHILI

Steps:

• Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.

SPICY CHILI

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.

DAN'S SPICY CHILI

Steps:

• Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else.
• If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor).
• Coarsely chop the onion.
• Add the onion, garlic, and olive oil to a hot skillet; sauté until the onions are translucent.
• Add ground beef or stewing beef to the onions and garlic.
• When the beef is browned, go ahead and drain grease if there is any.
• Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture.
• Start adding your spices as the mixture comes to a low boil.
• Lower your burner to simmer and add your beans.
• Let simmer for 1 to 2 hours until desired thickness.
• Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time.
• More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper.
• Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.