Sweet Spicy Hot Chili Recipes

SWEET AND SPICY SLOW COOKER CHILI

Steps:

• In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan.
• Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
• Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine.
• Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
• Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.

AWARD-WINNING SWEET AND SPICY CHILI

Steps:

• In a medium skillet over medium heat, cook the bacon until crispy. Reserve the bacon grease for later.
• In a large Dutch oven, brown the beef and sausage over medium-high heat. Season with salt and pepper. Drain the grease and set the meat aside.
• In the same pot, drizzle about a tablespoon of the reserved bacon grease and sauté the diced peppers and onion. Season with salt, pepper, chili powder, cumin, and garlic powder and cook until translucent and tender, about 5-8 minutes.
• Add the beef and sausage back to the pot, then add the remaining ingredients: V-8, ketchup, tomatoes, kidney beans, brown sugar, lemon juice, worcestershire, vinegar, mustard, molasses, and sriracha. Mix well.
• Cover and simmer over low heat for about 2 hours, stirring occasionally to prevent sticking. Add the bacon in the last 30 minutes of cooking.
• Add chili powder, garlic powder, cumin, salt and pepper to taste.
• Serve with bread or crackers and top with sour cream, cheese, or any of your favorite toppings. Enjoy!

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.

SWEET AND SPICY CHILI

Steps:

• In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

SWEET SPICY HOT CHILI

Steps:

• Preparation - Dice the yellow onions and mince the garlic cloves. Dice the white onion separately and set aside in a small bowl. All other prep is included in the following directions:.
• In extra large skillet, cook the ground beef on low-medium heat, stirring occasionally, breaking up the beef into small pieces so there are no large chunks.
• When about half of the beef is browned, add the diced yellow onions and minced garlic.
• While beef is browning, finely dice all 8 peppers into very small pieces.
• When beef is browned (no more pink), drain out as much grease as possible.
• Turn heat to low, and add the diced peppers. Continue stirring occasionally.
• While beef & peppers are simmering on low heat, put all cans of Rotel, beans, and beer into a large pot on high heat.
• When the contents of the pot are boiling, add the cayenne pepper, cajun seasoning, and BBQ sauce to the pot. Boil for 2 minutes, stirring every 20 seconds.
• Turn heat to low and add the beef mixture. Stir thoroughly. Cover and simmer for at least one hour, stirring every 10-15 minutes.
• After the chili has simmered for one hour, uncover, add the sour cream, grated cheese, and ONE cup of shredded Mexican cheese. Stir thoroughly. Simmer for 10 minutes, stirring frequently.
• Serve in bowls topped with diced white onion and shredded cheese. Refrigerate leftovers. To reheat, simmer on low-medium heat for approximately 15 minutes.

SWEET & SPICY CHICKEN CHILI

Steps:

• Prepare a large pot with nonstick cooking spray.
• Saute the chicken, and when almost cooked through, add garlic, onion, and bell pepper.
• Once chicken is cooked through, pull it out and shred it before returning it to the pot.
• Pour in the pineapple juice from the can of pineapple, reserving the tidbits for later use.
• Add kidney beans, tomatoes, tomato sauce, tomato paste, broth, chili seasoning, chili powder, cumin, and cayenne pepper.
• Mix well and bring to a boil.
• Reduce heat and simmer for 45 minutes, covered, stirring occasionally. Remove from heat and let cool. Refrigerate overnight.
• When ready, reheat on stovetop over medium low.
• Stir in cinnamon.
• Serve with pineapple tidbits on the side.

SWEET & SPICY THAI STYLE CHILI SAUCE RECIPE - (4.3/5)

Steps:

• Method: - Start with 3/4 cup of sugar in a small sauce pan. - Add the rice vinegar and water to the sugar and turn the heat to a medium high. Bring the sugar solution to a boil while stirring, until the all the sugar is dissolved. - Add the finely minced garlic and crushed red pepper. - For some extra heat and color you can add some siracha or hot sauce to it. I like it to have a little zip to it after the initial sweet flavor. Let the sauce simmer bubble for a few minutes until it thickens slightly and all the flavors blend in. - In the meantime, dissolve 1 tablespoon of corn startch in a tablespoon of cold water until there are no lumps in it. - Turn the heat up to a rapid bubble and pour in the cornstarch slurry in the sauce and stir it well. - You'll notice the sauce thicken faster and you can turn the heat down again. Lastly, add 1/2 tbsp of fish sauce for some saltiness or a 1/2 tsp of regular salt and stir it in. Turn off the heat and let the sauce cool down. - Serve as a dipping sauce, or toss a couple tablespoons in a stir fry for sweet and spicy dish! Bottled or in an air-tight container this sauce lasts a long time in the fridge. FOR VISUAL INSTRUCTIONS GO TO THE LISTED URL: http://picturetherecipe.com/index.php/recipes/sweet-and-spicy-chili-sauce-thai-style/