Best Spicy Beef Chili Recipes

SPICY BEEF CHILI

Steps:

• Heat oil in a large saucepan. Add garlic and onion and cook until tender, 3 to 5 minutes. Add beef, crushed red pepper, and black pepper. Cook and stir until beef is browned, 5 to 10 minutes. Remove from heat. Drain and discard fat and excess oil.
• Add tomato sauce, diced tomatoes, chili beans, black beans, and corn to the saucepan and return to low heat. Add cayenne pepper and chili powder. Season with additional black pepper if desired. Add Worcestershire sauce. Blend well and cover. Simmer, stirring occasionally, 20 to 30 minutes.

SPICY BEEF CHILI

Steps:

• In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

SWEET AND SPICY GROUND BEEF CHILI

Steps:

• Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
• While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
• Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

ROAST BEEF AND BACON WRAP WITH SPICY CHILI LIME MAYO

Steps:

• In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
• Spread 1/4 of the mayonnaise mixture over bottom half of each tortilla within 1 inch from edges. Divide roast beef, bacon, avocado, lettuce and onion evenly over bottom half of tortillas. Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve.

AL ROKER'S SPICY BEEF CHILI

Steps:

• In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper.
• Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck.
• Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
• Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes.
• Add the garlic and cook for 2 minutes.
• Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute.
• Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
• Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired.
• Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.

WAYNE'S SWEET AND SPICY BEEF CHILI

Steps:

• Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
• Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
• Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

SPICY BEEF CHILI WITH BEANS

Steps:

• Sauté bacon in heavy large pot or Dutch oven over medium-high heat until brown, about 4 minutes. Drain off fat and discard. Add beef to pot and sauté until brown, breaking up clumps with back of spoon, about 7 minutes. Add tomatoes with juices, beans and chili seasoning mix. Bring chili to boil. Reduce heat to medium-low and cook until thickened to desired consistency, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Serve, passing cheese, onions and sour cream separately.

AL ROKER'S SPICY BEEF CHILI RECIPE - (3.5/5)

Steps:

• 1. Heat oil in heavy bottomed pot. Season the beef with salt and pepper (or Tony's). Add half the meat to the oil and cook until brown, about 5 minutes. Using a slotted spoon, transfer meat to a plate. Repeat with the remaining meat. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the beef 2. Add the chopped onion to the hot oil and cook over moderate heat until tender, about 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder, paprika, cumin and the beef, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour. 3. Stir in the beans and simmer uncovered until thickened, about 15 minutes. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.

SPICY VEGETABLE BEEF CHILI SOUP

Steps:

• Brown ground beef with onion and drain.
• Add all remaining ingredients.
• Simmer and serve!

SLOW-COOKER SPICY SOUTHWEST BEEF AND BEAN CHILI

Steps:

• In 4 to 5-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 8 to 9 hours.

SPICY BEEF CHILI WITH APPLES

Steps:

• In large saucepan over medium high, heat the oil. Add all the spices. Cook, stirring constantly for 30 seconds. Add the beef and cook until browned, about 6 minutes.
• Add the apples and onion, then saute for 5 minutes. Stir in the tomato paste, broth and vinegar and bring to a simmer. Cook, uncovered, for 10 minutes.

BEEF ESSENTIALS: SPICY CHILI TACO MEAT

Steps:

• 1. PREP/PREPARE
• 2. There are a lot of chili spice mixes out there; this is the one I used: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/autumn-winter-essentials-chili-chili-spice-mix.html?r=8
• 3. To make this recipe easier, put all the dried spices into a single bowl, and then just dump them in, when needed. Easy/Peasy.
• 4. Gather your ingredients (mise en place).
• 5. Finely chop up the onion.
• 6. Add the oil to a skillet over medium heat, then add the chopped onions.
• 7. Stir until they soften, about 3 - 5 minutes.
• 8. Add the ground beef and begin to break it up using a wooden spoon.
• 9. Continue to break up the beef for another 3 - 5 minutes.
• 10. Toss in all the dry spices.
• 11. Stir to combine with the beef, about 3 - 5 minutes.
• 12. Add the beef stock and lower the heat to a simmer.
• 13. Stir and allow the stock to reduce until the mixture begins to thicken, about 8 - 10 minutes.
• 14. PLATE/PRESENT
• 15. Serve on tacos or whatever way you prefer. Enjoy.
• 16. Keep the faith, and keep cooking.

SPICY BEEF SALAD WITH CHILI-LIME SAUCE

Steps:

• Create marinade by mixing together soy sauce, oyster sauce and vegetable oil in a bowl. Marinade beef. While beef is marinading, create spicy sauce. In a large bowl mix all ingredients from corriander root to palm sugar paste. Stir until combined. Grill the beef until medium rare. Slice into thin strips. In a large mixing bowl placed sliced beef, spicy sauce and all vegetables (tomato through lemongrass). Mix well. Garnish with a corriander leaf. Garnish with corriander leaves.

SPICY BEEF AND BEAN CHILI

Steps:

• Brown ground beef over medium heat and drain excess liquid. In a large pot, melt butter, then saute onions on medium heat for about 3 minutes. Add celery and garlic, and saute for an additional 4 minutes. Add ground beef, tomatoes, chili beans, black beans, kidney beans, and diced tomatoes. Stir until well mixed. Add chili powder and cumin. Add chopped jalapeno peppers with seeds removed. Cook on low heat for 45 minutes, covered. Add salt and pepper to taste, and serve, garnished with Monterrey Jack Cheese.

SPICY BEAN, BEEF, AND SAUSAGE CHILI

Steps:

• Chop onion and garlic finely. Add butter, onion, and garlic to a large pot saute the ingredients. Mean while In a large frying pan cook beef until browned (Chop up meat while cooking to desired size, I prefer to think about making tacos). Do the same with the sausage except chop into slightly bigger pieces and strain all the grease out. Rinse the meat with HOT water in the strainer to remove all the grease. Set aside. Make sure to not burn the ingredients that are sautéing and add Beans (Remove liquid from beans except the pork and beans), Tomato Sauce, Mushrooms, Picante Sauce, Beef, Sausage, and add Chili powder to taste. Cover and leave on medium heat for about 5 minutes, stirring occasionally. Lower Heat and cover for another 5 minutes stirring occasionally. Serve. (I like my chili with Shredded Mexican Cheese, Sour Cream, and Saltine Crackers. The Sour cream cools it down and adds a great flavor)

SPICY BEEF AND SAUSAGE CHILI

Steps:

• In large pot/dutch oven brown beef. In skillet crumble sausage into 1 inch pieces and brown with 1-onion (reserve rest for topping) and garlic. Once beef is brown add chicken stock and spices. Cook until mixed well, add sausage, onions and garlic and combine. Add tomatoes and tomato sauce and simmer on low until you are ready to eat. The longer it cooks the spicier it will get. Also the longer it simmers the more flavor you get. Top with cheddar cheese and onions.

SPICY BEEF CHILI/ AL ROKER

Steps:

• 1. In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper. Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the chuck. 2. Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chili pdr, paprika, cumin, and the chuck, sausage, and any accumulated juices. Cook, stirring until fragrant, about 1 minute. Add the tomatoes with their juices and water. Cover and simmer over moderately low heat for 1 hour. 3. Stir in beans and simmer uncovered until thickened, about 15 minutes. Season with salt. Serve the chili in deep bowls, passing the cheese, scallions, sour cream, and cilantro on the side. WINE: This intense, spicy chili will run roughshod over most wines, but a Syrah from California's Paso Robles region- especially from the very good (and very hot) 2004 vintage- should have the robust fruit and emphatic structure it needs. Try the raspberry-rich 2004 Tablas Creek or the velvety, lush 2004 Garretson The Craic.

SPICY BEEF CHILI

Steps:

• In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper. Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon transfer the meat to a plate. Repeat with the remaining chuck. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck. Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour. Stir in the beans and simmer, uncovered, until thickened, about 15 minutes. Season with salt. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.