Best Three Pepper Chili Recipes

THREE-PEPPER CHILI

Three-Pepper Chili image

Chili from scratch! For best results, refrigerate overnight and reheat the next day.

Provided by uponwovenshores

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 3h43m

Yield 16

Number Of Ingredients 18

Ingredients

2 pounds ground beef
1 pound hot Italian sausage
2 tablespoons olive oil
3 bell peppers, diced
3 Anaheim chile peppers, diced
1 large onion, diced
2 jalapeno peppers, minced
4 cloves garlic, minced
4 (15 ounce) cans chili beans
4 (15 ounce) cans diced tomatoes
3 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground cayenne pepper
½ teaspoon crushed black pepper
¼ teaspoon ground cinnamon

Steps:

Heat a very large skillet over medium heat. Add beef and sausage; cook and stir until browned, 8 to 10 minutes. Drain excess grease and transfer to a large pot.
Heat olive oil in the skillet over medium-high heat. Add bell peppers, Anaheim chile peppers, onion, jalapeno peppers, and garlic; cook and stir until golden brown, about 5 minutes. Stir into beef mixture.
Stir chili beans, diced tomatoes, kidney beans, tomato paste, chili powder, cumin, salt, cayenne, black pepper, and cinnamon into the beef and peppers mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and cover; simmer, stirring occasionally, until flavors combine, about 3 hours.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 40.5 g, Cholesterol 51.1 mg, Fat 15 g, Fiber 12.2 g, Protein 25.5 g, SaturatedFat 4.8 g, Sodium 1196.4 mg, Sugar 8.7 g

THREE BEAN-SIX PEPPER TURKEY CHILI

Three Bean-Six Pepper Turkey Chili image

Categories Potluck Dinner Bean Soup/Stew Healthy turkey Winter Super Bowl Fall Halloween Pepper Stew Lunch

Number Of Ingredients 31

Ingredients

3 teaspoons Pork Fat
1 piece White Onion
1 piece Red Onion
4 pieces Bell Peppers-Various Colors
10 cloves Garlic
2 pounds Ground Turkey
3 cans Beans: White, Pink, & Black
2 pieces Jalepeno
1 piece Yellow Trinidad Scorpian Pepper
2 pieces Heirloom Tomatoes
3 cups Chicken Broth
8 ounces Tomato Sauce
1.5 teaspoons Ground Cumin
1.5 teaspoons Ground Oregano
1 teaspoon Ground Cayenne
1 teaspoons Ground Chipotle
1 teaspoon Hot Paprika
1/4 teaspoon Ground Sumac
1 teaspoon Garlic Powder
2 teaspoons Onion Powder
1/2 teaspoon White Pepper
2 pieces Bay Leaves
1 tablespoon Cocoa Powder
4 teaspoons Sea Salt
1/2 teaspoon Cinnamon
1 pinch Fresh Cracked Black Pepper
2 ounces Grated Cheddar Cheese
10 teaspoons Creme Fresh
1 box Elbow Noodles
1 bunch Fresh Cilantro
1 teaspoon Chipotle Paste

Steps:

1. Chop all vegetables. Reserve 1/2 jalapeno, 1/2 red onion, and cilantro for garnish. Measure all spices and seasnonings.
2. In a large cast iron pot, heat pork fat over medium-high heat. Add onions, garlic, and peppers. Cook until semi-soft. About 8 minutes.
3. Add ground turkey. Brown turkey. About 5 minutes.
4. Add all spices and seasoning. About 1 minute.
5. Add beans, tomatoes, tomato sauce, chipotle paste and chicken broth. Bring to a boil. About 5 minutes.
6. Reduce to a simmer and cover. Simmer for about 3 hours.
7. Boil water for noodles. Add noodles. Cook al dente. About 8 minutes.
8. Remove bay leaves. Serve in bowls with noodles. Top with red onion, fresh cilantro, a dollop of creme fresh, and sliced jalapeno.
*To make less hot, exclude the Trinidad Scorpion pepper.