If you love bold flavors and a serious kick of heat, this chili is made just for you. Packed with spicy ingredients and hearty beans, it’s perfect for warming up any chilly day.
Prep Time1 hr
Cook Time3 hr 20 min
Total Time4 hr 20 min
Difficulty
Hard
Kitchen Advice
Brown the meat well to develop deep flavor before adding the spices.
Let the chili simmer slowly to allow the flavors to meld together.
Adjust the heat by adding more or fewer chili peppers based on your preference.
Ingredients
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Why This Recipe Is So Popular
This chili packs a fiery punch that warms you from the inside out. It blends bold spices with rich, hearty ingredients for a meal that’s both comforting and exciting. Perfect for spice lovers who enjoy a little heat in every bite.
Step 1
Ad the kidney beans, chili beans, black beans, and black-eyed peas to a large, heavy pot. Let them simmer gently over medium heat. Meanwhile, heat a skillet over medium-high and cook the ground beef and sausage until they’re nicely browned and crumbly, about 10 minutes. Drain off any excess fat, then stir the meat into the pot with the beans.
Step 2
Chop up the red and green bell peppers, yellow and red onions, and garlic. Add them on top of the bean and meat mixture, cover the pot, and let everything steam together for at least 10 minutes. After that, toss in all the peppers—the jalapeno, chipotle, serrano, habanero, banana, cherry, Anaheim, plus the red and green Thai chilies—along with chili powder, cumin, red pepper flakes, and taco seasoning.
Step 3
Give it a good stir, then season with cayenne pepper, salt, and black pepper to taste. Cover the pot again and let it simmer gently over medium heat, stirring every now and then, for about three hours. This slow cooking lets all the flavors really come together and develop.
208
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas
Serve with a dollop of sour cream or shredded cheese to balance the spice. Cornbread or warm tortillas make great sides. Garnish with fresh cilantro or chopped green onions for a fresh touch.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to four days. This chili also freezes well; just thaw and reheat gently on the stove, stirring occasionally to keep it smooth.
Frequently Asked Questions
Can I use fresh beans instead of canned for this recipe?
Yes, but be sure to cook and soften fresh beans fully before adding them to the chili.
How spicy is this chili?
It’s very spicy due to multiple hot peppers and chili powders, but you can reduce the heat by using fewer peppers or milder varieties.
Can I make this chili in a slow cooker?
Yes, brown the meat first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.
Is it okay to substitute the hot Italian sausage with a milder sausage?
Absolutely, using mild sausage will reduce the heat but still add great flavor.
Do I need to drain the canned beans before adding them?
No, keep the beans undrained as the liquid helps create a rich chili base.
How long should the chili simmer for best flavor?
Simmer gently for about three hours to allow flavors to fully develop.
Can I freeze leftovers?
Yes, chili freezes well. Store in airtight containers and thaw before reheating.
What can I serve with this chili?
It pairs well with cornbread, rice, or tortilla chips.
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