I’ve been making this hot pepper chili recipe for years, and it’s a staple in our household. It’s a classic dish that never fails to impress, and I love how it brings my family together. The combination of spicy and sweet flavors is a perfect balance, and the aroma that fills the kitchen while it’s cooking is just incredible.
I’ve experimented with various types of hot peppers over the years, but I always come back to this recipe because it’s just so easy to make and never disappoints. Whether we’re having a casual dinner at home or hosting a big gathering, this chili is always a crowd-pleaser. My kids love helping me chop the peppers and onions, and they can’t get enough of the finished product.
As for me, I appreciate how this recipe uses up all sorts of ingredients from our garden, reducing food waste and saving us money. Plus, it’s an amazing way to get everyone eating more veggies – who knew chili could be so healthy?! This recipe has become such a part of our lives that I’ve even started making double batches so we can freeze some for later.
It’s one of those comfort foods that never fails to put a smile on my face and fill my belly with warmth. And did I mention how easy it is to customize? We love adding in different types of beans or meat, depending on what we have on hand or what suits our mood that day.
The best part? This recipe freezes beautifully, making it the perfect solution for busy weeknights when we need something quick and satisfying but still nutritious.
Hot Pepper Chili
4.7 from 1717 votes
A fiery and robust chili made with a blend of hot peppers, ground beef, and beans. This dish delivers intense heat and deep, savory flavor, perfect for those who love spicy food.
1Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8 minutes.
5Drain off any excess fat.
6Stir in the jalapeno, habanero, serrano, and red bell pepper.
7Cook for 4 minutes, stirring occasionally, until the peppers begin to soften.
8Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper, and cook for 1 minute until the spices are fragrant.
9Pour in the crushed tomatoes, tomato sauce, kidney beans, black beans, and beef broth.
10Stir well to combine all ingredients.
11Bring the chili to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
12The chili should thicken and the flavors meld together.
13Season with salt and black pepper to taste.
14Ladle the hot chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro leaves. Serve immediately.
For less heat, remove all seeds and membranes from the peppers, or use milder varieties like Anaheim or poblano. Wear gloves when handling hot peppers to avoid skin irritation. This chili tastes even better the next day as the flavors continue to develop.
Watch Video Of How Hot Pepper Chili Works
This hot pepper chili recipe has been a staple in our household for years. It’s one of those comforting dishes that never fails to put a smile on our faces and fill our bellies with warmth.
With its perfect balance of spicy and sweet flavors, rich aroma during cooking time (and again when reheated), ease of preparation (even when doubling batches!) , adaptability based on personal taste preferences (e.
g. , adding extra beans), fantastic storage options (in fridge or freezer), plus ability to easily customize by substituting certain ingredients – there really isn’t much not to love here!
❓ Frequently Asked Questions About Hot Pepper Chili
Q: Can I use canned hot peppers instead of fresh?
A: While you can use canned hot peppers as a substitute in this recipe, keep in mind that they will add more liquid to the chili than fresh peppers would. To account for this difference, you may want to reduce the amount of liquid called for in the recipe by about 25% or adjust as needed during cooking time.
Q: What type of hot pepper works best in this recipe?
A: Honestly, any variety of hot pepper will work well in this recipe – jalapeño, Anaheim, serrano… pick your favorite! If you prefer a milder heat level, you might choose Anaheim or bell pepper; if you prefer something spicier, go with jalapeño or serrano.
Q: How do I store leftover chili?
A: Leftover chili can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. When reheating frozen chili, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety.
Q: Can I make this recipe gluten-free?
A: Yes! To make this recipe gluten-free, simply substitute all-purpose flour with gluten-free all-purpose flour or cornstarch. Additionally, ensure your broth is gluten-free if using store-bought broth.
Q: Is there anything else I can serve with this chili besides cornbread?
A: Oh yes! Serve with some crusty bread or over rice – both options complement the hearty flavors perfectly.
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