“Winning Spicy Chili Recipe”
This will be an award winner, I’m sure of it–as soon as I can find a competition to enter! This Spicy Chili Recipe is amazing, both thick and hearty, like—stick to your ribs hearty. It also has serious heat, but you can adjust that to taste.
It started when I wanted to throw my husband Randy a birthday party. We agreed on a casual party but wanted the menu to be gourmet and delicious, yet fun and easy. For crisp November weather, we settled on a chili bar.
Randy has an amazing pallet and memory. Twenty years ago he had a chili he couldn’t get out of his mind. He said it was the best chili he’d ever tasted. When he said it had five meats—FIVE—good grief, “Okay. Then he said it had several kinds of beans. Cool beans- haha, five types of meat and three different beans.
Well, the challenge was on. We made it a family project and, in the end, created memories of our own. The list of ingredients below sounds daunting, but the recipe goes together quick and easy.
We ended up using ground beef, ground bison, chopped chuck, and both spicy and mild ground Italian sausage. Each one added a depth of flavor to the chili.
We think the Spicy Chili Recipe is delicious and was quite the hit at the party.
Have as much fun at your gathering with your guests by setting up a self-serve Chili Bar with all the accompaniments. Here are a few of the toppings I offered: shredded cheddar cheese, crispy bacon, sour cream or greek yogurt, red onions, green onions, fresh jalapenos, and salsa.
Cheers & Beers to 55 Years! Happy Birthday, Randy!
For a quick and easy “weeknight” chili, try my Easy Chili Recipe,
Try Spicy Chili Recipe and let me know what you think.
PS..If you enter it into my recipe into a Chili Cook-off and win- PLEASE let me know as I can officially name this Award Winning Spicy Chili 😍.
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 Anaheim chilis, roasted, peeled, chopped
- 3 Poblano chilis, roasted, peeled, chopped
- 1 Jalapeno pepper, minced (for less heat, remove the seeds)
- 1 Serrano pepper, minced (for less heat, omit this pepper)
- 2 red bell peppers, diced
- 2 yellow onions, diced
- 6 garlic cloves, minced
- 1 pound boneless chuck, trimmed and cut into 1/4"cubes
- 1 pound ground beef (grass-fed is always best)
- 1 pound ground bison
- 1/2 pound bulk Italian sausage
- 1/2 pound bulk spicy Italian sausage
- 3 tablespoons chili powder
- 2 teaspoons cayenne pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons hot pakrika
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 cups tomato sauce
- 1 cup tomato paste
- 12 ounces lager beer
- 2 cup chicken stock
- 1 can kidney beans rinsed
- 1 can pinto beans rinsed
- 1 can black beans rinsed
Add the olive oil and butter to a large stockpot over high heat. Stir together then add the Anaheim and Poblano chilis, the red bell peppers, jalapeno peppers, serrano peppers.
Add the onions and cook until caramelized, about 5-6 minutes. Add the garlic and sauté 1 minute longer.
Add the chuck beef, breaking it up with a wooden spoon as it browns, about 4 minutes. Repeat with the ground beef, bison, and Italian sausages and brown. Stir gently as to not break up the beef and bison too much, Cook another 7-10 minutes until meat is nice and brown.
Add all of the spices and seasonings and cook few minutes until completely mixed and fragrant.
Add the tomato sauce and paste, stir to caramelize, about 2 minutes.
Stir in the beer and chicken stock. Add the kidney, pinto and black beans and mix well. Then lower heat and simmer for 2 hours, stirring occasionally.