This spicy chili recipe was shared by a close friend who continues to win the prize for “best chili” at our annual chili party. It’s packed with flavor and spicy but easy to adjust to make milder, depending on your spice preference. Serve it alongside buttermilk cornbread or on top of a cornbread waffle!
How to make Spicy Chili:
Recipe Variations:
Slow Cooker: Follow steps 1 &2 and then add all ingredients to your slow cooker. Cook on low 2-3 hours.Instant Pot: Use the sauté setting to brown the meat then sauté the veggies. Add remaining ingredients and select the chili/beans setting and cook for 20 minutes. Allow a natural release or use a quick release.Sub meat: feel free to substitute ½ ground sausage or ground turkey.Sub beans: you can substitute pinto or black beans instead of kidney beans if necessary.Mild chili: for a more mild flavor, use regular V8, less jalapeño pepper, or regular diced tomatoes instead of fire roasted. Or, try my classic chili recipe.Spicier chili: to make this chili even spicier, don’t remove the ribs or seeds from the jalapeño. You can also add hot sauce, cayenne pepper, crushed red pepper flakes or dice up another hot chili pepper. I recommend trying the recipe as stated and letting the flavors sit for a few hours before adding additional spice.
Make Ahead and Freezing Instructions:
Make ahead instructions: Make spicy chili up to 2 days ahead of time (depending on the freshness of your ingredients) and store in the refrigerator until ready to reheat and serve. Reheat on low on the stovetop. Freezing instructions: Allow chili to cool completely and store in a freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave. This post contains affiliate links.
