Sweet Spicy Hot Chili Recipes

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WAYNE'S SWEET AND SPICY BEEF CHILI



Wayne's Sweet and Spicy Beef Chili image

This spicy beef chili is a recipe I whipped together after getting bored with the soup-like chilis that are all too common among our friends and families. The style is spicy, yet sweet and mildly thick. The ingredients should be easily found in any supermarket. Serve with French bread and butter.

Provided by Wayne Mowery

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

4 tablespoons olive oil
3 large onions, diced
2 large yellow bell peppers, chopped
2 large red bell peppers, chopped
2 serrano chile peppers, diced
1 (1.25 ounce) package hot chili seasoning (such as McCormick®)
1 pound 80% lean ground beef
2 (16 ounce) cans light red kidney beans (such as Bush's®), rinsed and drained
1 (16 ounce) can great Northern beans (such as Bush's®), rinsed and drained
1 (15 ounce) can tomato puree (such as Contadina™)
1 (14.5 ounce) can diced tomatoes (such as Hunt's®)
2 cups ketchup (such as Hunt's®), or as needed
1 habanero pepper, diced
3 tablespoons white sugar
4 cups shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

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.

Nutrition Facts : Calories 757.5 calories, Carbohydrate 70.8 g, Cholesterol 104.2 mg, Fat 36.9 g, Fiber 14.1 g, Protein 40.2 g, SaturatedFat 18.9 g, Sodium 1926.2 mg, Sugar 27.5 g

AWARD-WINNING SWEET AND SPICY CHILI



Award-Winning Sweet and Spicy Chili image

This is an award-winning chili recipe! It does require a bit of prep work and the ingredients list is a mile long, but it's TOTALLY worth it! Sweet and spicy, this chili dish will soon become your go-to chili recipe for those cold, wintery nights.

Provided by Jen Woodhouse

Time 2h15m

Number Of Ingredients 18

2 pounds lean ground beef
1 pound sweet Italian sausage
1 large bell pepper, ribs and seeds removed, small diced
2-4 jalapeno peppers, ribs and seeds removed, small diced
1 sweet onion, small diced
3 cups V-8 Spicy Hot Vegetable Juice
1 1/2 cups ketchup
1 28-ounce can of whole tomatoes, drained and chopped
1 can dark red kidney beans, drained and rinsed
1/3 cup packed brown sugar
4 tablespoons lemon juice
1 tablespoon worcestershire sauce
2 teaspoons distilled white vinegar
1 teaspoon yellow mustard
1 teaspoon molasses
1-2 teaspoons sriracha, to taste
1/2 pound of bacon, chopped and fried
kosher salt, freshly ground black pepper, chili powder, ground cumin, and garlic powder, to taste

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!

SPICY CHILI



Spicy Chili image

This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika
Sour cream, optional

Steps:

  • In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

SWEET AND SPICY GROUND BEEF CHILI



Sweet and Spicy Ground Beef Chili image

A meaty, sweet and spicy ground beef chili, great for fall football tailgates and parties. This recipe makes a lot so be prepared to use a big pot! Serve with Tostitos® Scoops® chips!

Provided by John Neely

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h

Yield 26

Number Of Ingredients 16

6 ½ pounds ground beef
salt and ground black pepper to taste
3 (12 ounce) cans stewed tomatoes
1 (12 ounce) can tomato paste
2 ½ tablespoons chili powder
2 tablespoons white sugar
2 teaspoons garlic salt
1 tablespoon olive oil
1 bunch celery, chopped
1 ½ yellow onions, finely chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
4 jalapeno peppers, seeded and chopped
2 tablespoons minced garlic
1 (29 ounce) can light red kidney beans, undrained
1 (29 ounce) can dark red kidney beans, undrained

Steps:

  • Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
  • While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
  • Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 19.6 g, Cholesterol 69.7 mg, Fat 18.8 g, Fiber 6 g, Protein 23.7 g, SaturatedFat 7.1 g, Sodium 591.1 mg, Sugar 5.8 g

SWEET AND SPICY VEGETARIAN CHILI



Sweet and Spicy Vegetarian Chili image

"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.

Provided by Roosie

Categories     Peppers

Time 50m

Yield 8 serving(s)

Number Of Ingredients 23

2 teaspoons canola oil
2 onions, finely chopped
1 orange bell pepper, chopped
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
1 bay leaf
1 (4 1/2 ounce) can diced green chilies
1 teaspoon salt (optional)
3/4 cup vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can black beans, undrained
1 cup frozen corn
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons barley malt
1/2 tablespoon unsweetened cocoa
black pepper, to taste
cubed avocado, for garnish
grated monterey jack cheese or cheddar cheese, for garnish
sour cream, for garnish

Steps:

  • Heat the oil in a large saucepan or stockpot over medium-high heat.
  • Add chopped onions, bell pepper, and garlic.
  • Sauté until onion is translucent, about 5 minutes.
  • Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
  • Stir until veggies are evenly coated.
  • Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
  • Add remaining ingredients (except garnishes) and mix thoroughly.
  • Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
  • Serve hot with desired garnishes.

Nutrition Facts : Calories 166.7, Fat 2.4, SaturatedFat 0.3, Sodium 400.1, Carbohydrate 30.6, Fiber 8.8, Sugar 4.9, Protein 8.3

SWEET & SPICY CHICKEN CHILI



Sweet & Spicy Chicken Chili image

I was inspired by Recipe #76861, but went crazy while making it again and changed it up quite a bit. For best flavor, make this the night before serving, so it can marinate. Note that we are not big meat-eaters, so if you like more meat, you should certainly add some. I also left this at a mild-spicy level, since I figured it would be easier for you heat-lovers to taste it as-is and add more as needed.

Provided by Starrynews

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

4 chicken tenderloins
2 garlic cloves, minced
1 large onion, chopped
1 large bell pepper, chopped
1 (20 ounce) can no-sugar-added pineapple tidbits, in 100% juice, no sugar added
2 (15 ounce) cans kidney beans, rinsed and drained
28 ounces tomatoes, chopped
6 tablespoons tomato sauce
6 ounces tomato paste
12 ounces chicken broth (or 12 ounces water with 1 chicken bouillon cubes)
1/2 ounce chili seasoning mix
chili powder, to taste
cumin, to taste
cayenne pepper, to taste
1/2 teaspoon cinnamon

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.

Nutrition Facts : Calories 148, Fat 1.3, SaturatedFat 0.3, Sodium 689.5, Carbohydrate 27.2, Fiber 8.7, Sugar 9.1, Protein 8.9

SWEET SPICY HOT CHILI



Sweet Spicy Hot Chili image

This chili is pretty hot, but it won't burn your tongue or lips. It has good flavor and is slightly sweet. Makes approximately 12 soup bowls. For a smaller pot, divide each ingredient portion in half.

Provided by ShortRedhead78

Categories     One Dish Meal

Time 1h40m

Yield 12 soup bowls

Number Of Ingredients 20

3 1/2 lbs ground beef, fresh (not frozen)
3 yellow onions, medium, diced
3 garlic cloves, minced
2 habanero peppers
2 jalapeno peppers
2 serrano chili peppers
2 red chili peppers
2 (10 ounce) cans original Rotel Tomatoes
1 (10 ounce) can hot Rotel Tomatoes
1 (10 ounce) can Rotel chili fixins tomatoes
1 (16 ounce) can baked beans (I prefer Bush's vegetarian baked beans)
1 (15 1/2 ounce) can light red kidney beans, drained
1 (12 ounce) can beer (I prefer Blue Moon)
1 tablespoon ground cayenne pepper
1 tablespoon cajun seasoning
1/2 cup barbecue sauce, your favorite kind (I prefer Sweet Baby Ray's)
8 ounces sour cream
1/2 cup romano cheese or 1/2 cup asiago cheese
3 cups mexican cheese, shredded
1 large white onion, diced

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.

Nutrition Facts : Calories 610.5, Fat 35.5, SaturatedFat 17.2, Cholesterol 138.6, Sodium 1047.6, Carbohydrate 31.8, Fiber 5.5, Sugar 10.8, Protein 40.1

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