Hot And Spicy Chili Recipes

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HOT AND SPICY CHILI



Hot and Spicy Chili image

The biggest thing to know about this recipe is it is designed to be as hot or not as you want it. You can pick the hot sauce, and the type of peppers you use depending on how hot you want it. The Mongolian Fire Oil is deceiving in name. The oil adds mild warmth to the full mouth, not a flaming burst so do not worry about adding the full amount. A small taste on the tip of the tongue will show how not "HOT" it is.

Provided by Katmarie85

Categories     Peppers

Time 2h30m

Yield 6 quarts

Number Of Ingredients 18

2 1/2-3 lbs ground beef
1 (8 count) package hot Italian sausages
stew beef chunk, you may have to cut these down from larger pieces
1 (16 ounce) can tomato sauce
16 ounces diced tomatoes with jalapenos
16 ounces white beans (Chefs Choice)
16 ounces black beans
16 ounces kidney beans
6 jalapenos, sliced (note all peppers can be swapped with other peppers of preference depending on how spicy you want the)
6 chili peppers, sliced
1 habanero pepper, sliced
1 (12 ounce) bottle beer, i use Corona beer
1 garlic clove
1 white onions or 1 yellow onion
mongolian fire oil
chili powder
red pepper
favorite hot sauce

Steps:

  • Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
  • Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
  • Add peppers, onion, garlic and peppers to sauce as you stir.
  • Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
  • Repeat as needed until all beef is used. I recommend doing this is small amounts using a spatula to "stir" beef. "A metal spatula is recommended as you will have to break apart pieces that stick together,.
  • Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
  • Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
  • add beer to pot.
  • Open and add cans of beans one at a time stirring as they are added. - Drain the beans for a thicker final chili or add all for a thinner one.
  • Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
  • Add Three tablespoons of Mongolian fire oil.
  • Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
  • Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.

Nutrition Facts : Calories 1245.1, Fat 77.1, SaturatedFat 28.3, Cholesterol 243, Sodium 2164.5, Carbohydrate 59.4, Fiber 14.2, Sugar 8.7, Protein 74

FOODCHANNEL EDITOR



FoodChannel Editor image

Hot and Spicy chili Recipe. This Chili with a Kick recipe gives you a great way to kick off the party! Set out your favorite toppings and enjoy the game. Recipe courtesy of Frank's® RedHot®

Provided by By FoodChannel Editor | January 13, 2011 10:02 am

Time 25m

Yield 6

Number Of Ingredients 6

2 pounds ground beef
1 large onion, chopped
1 (28 ounce) can crushed tomatoes in purée
1 (15 to 19 ounces) red kidney beans, undrained
1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Sweet Heat BBQ Wings Sauce
2 (1 /14 ounce) packages chili seasoning mix

Steps:

  • 1 COOK beef in large nonstick pot until browned. Add onion; cook 3 minutes. Drain. 2 STIR in remaining ingredients. Heat to boiling. Stir often. 3 SIMMER, partially covered, 15 minuntes until flavors are blended; stirring often. Garnish as desired. 4 TIP: Substitute 1/4 cup chili powder and 2 tablespoons ground cumin for the chili seasoning mix.

SANTA FE HOT AND SPICY CHILI



Santa Fe Hot and Spicy Chili image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 11

3 tablespoons vegetable oil
1 large onion, chopped small
2 teaspoons chopped garlic
1 pound Italian sausage, casing removed
1 pound ground beef
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons black pepper
2 (16-ounce) cans kidney beans
2 (16-ounce) cans diced tomatoes

Steps:

  • Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Add sausage and ground beef and cook until the meats are brown. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add beans and tomatoes and simmer 30 minutes.

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

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.

QUICK AND SPICY CHILI



Quick and Spicy Chili image

A fairly simple and quick chili recipe!

Provided by Emily H.

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

Time 1h20m

Yield 16

Number Of Ingredients 16

2 pounds lean ground beef
2 (15 ounce) cans kidney beans, drained and rinsed
1 (11 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups water
2 jalapeno peppers
1 habanero pepper
½ red onion
2 large cloves garlic
3 tablespoons masa harina flour
1 tablespoon ground cayenne pepper
4 tablespoons chili powder
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 teaspoons white sugar

Steps:

  • Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
  • In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water. Bring to a boil, and reduce heat to low. In a food processor, finely chop the jalapenos, habanero, onion, and garlic. Mix into the pot. Mix in the cooked beef. Stir in masa flour. Season with cayenne pepper, chili powder, salt, black pepper, and sugar. Cook 45 minutes to 1 hour, stirring occasionally.

Nutrition Facts : Calories 201 calories, Carbohydrate 18.7 g, Cholesterol 37.2 mg, Fat 7.9 g, Fiber 5.5 g, Protein 15.5 g, SaturatedFat 2.8 g, Sodium 664.6 mg, Sugar 3.8 g

HOT AND SPICY CHORIZO CHILI



Hot and Spicy Chorizo Chili image

Try a top chili recipe from the Betty Crocker team chili cook off. Lemon-lime soda is the secret ingredient that makes this chili super.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 10

Number Of Ingredients 20

1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
3 chipotle chiles in adobo sauce (from 7-oz can)
2 lb smoked chorizo sausage, sliced
3 large onions, chopped (3 cups)
3 tablespoons finely chopped garlic
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
2 teaspoons kosher (coarse) salt
1/2 to 1 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground coriander
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (12 oz) lemon-lime carbonated beverage
1/2 cup dry red wine or additional chicken broth
1/2 cup water
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 oz unsweetened baking chocolate, chopped
1/4 cup fresh lime juice (1 medium lime)
1/4 cup chopped fresh cilantro
1 container (8 oz) sour cream

Steps:

  • In food processor, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.
  • Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
  • Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
  • Stir in lime juice and cilantro. Serve with sour cream.

Nutrition Facts : Calories 690, Carbohydrate 42 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 13 g, Protein 33 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1900 mg, Sugar 9 g, TransFat 0 g

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