This Hot & Spicy Chili is packed with heat! It’s hearty, meaty and full of robust flavor – perfect for feeding a crowd on game day!
2 and 1/2 weeks from today is National Hot & Spicy Food day. Won’t you join me?
Let’s all do a spicy food recipe in honor of:
National Hot & Spicy Food Day — January 16th
Won’t you join me in this
selfish you-know-you-love-spicy-food-too movement?
To kick-start the whole movement off, I’ve brought you some hot & spicy chili. Now, this chili here ain’t for the faint-hearted, mmmm k? It’s spicy. So if you can’t take the heat, for pete’s sake stay in the kitchen!!! and make this chili but cut-back or eliminate the ingredients that kicks this chili up a notch.
This makes a lot of chili, so it’s really great for a party or if you’re feeding a crowd.
- 2 pounds ground lean hamburger
- 1 pound bulk Hot Italian sausage
- 3 (14.5 ounce) cans chili beans, drained and rinsed (see note)
- 1 (14.5 ounce) can Chipotle Pinto beans in spicy sauce, sauce included
- 4 (14.5 ounce) cans diced fire-roasted tomatoes with juice
- 1 (6 ounce) can tomato paste
- 1 large yellow onion, chopped
- 3 stalks celery, chopped (about 1 and ½ cup)
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 jalapeno peppers, chopped with seeds (see note)
- 4 slices bacon, cooked and crumbled
- 4 teaspoons of beef bouillon granules (or 4 cubes beef bouillon)
- 1 (12-ounce) bottle dark beer (I used Negra Modelo)
- ¼ cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons hot pepper sauce (I used Frank’s Red Hot)
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- Heat a large skillet medium-high heat. Cook ground hamburger and sausage until evenly browned. Drain off excess grease. Transfer to a large stock pot.
- Add chili beans, Chipotle Pinto beans (and spicy sauce), diced fire-roasted tomatoes and tomato paste to stockpot. Add onion, celery, green and red bell peppers, jalapeno peppers, crumbled bacon, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, and paprika. Stir to blend ingredients together, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust seasonings as necessary. Remove from heat and serve, or refrigerate to serve later.
Recipe adapted from All Recipes @ Boilermaker Tailgate Chili.