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This hearty spicy chili has been my go-to comfort food for chilly evenings and game day gatherings for years. The robust combination of beef and Italian sausage creates a deeply satisfying texture, while multiple layers of heat build gradually for a memorable meal that will have everyone reaching for seconds.
I first created this recipe when hosting an impromptu football watch party during a surprise snowstorm. What began as a pantry cleanout quickly became the most requested dish among my friends, who now refuse to watch the big game without a bowl of this spicy goodness.
Ingredients
- Ground beef: creates the hearty base of this chili while offering rich flavor
- Italian sausage: adds depth and complex seasoning that elevates the entire dish
- Stewed tomatoes: provide chunks of tender tomato and subtle sweetness
- Kidney beans: bring a creamy texture and protein boost
- Onion and green pepper: create the aromatic foundation
- Tomato paste: thickens the chili and intensifies the tomato flavor
- Jalapeño peppers: deliver fresh heat that builds gradually
- Chili powder: brings traditional warmth and color
- White vinegar: balances richness with necessary acidity
- Spicy brown mustard: adds unexpected complexity
- Dried oregano: provides herbal notes that complement the tomatoes
- Garlic: infuses the entire dish with aromatic depth
- Cumin: brings earthy warmth essential to authentic chili flavor
- Hot pepper sauce: adds another dimension of heat
- Salt: enhances all other flavors and brings everything together
- Paprika: contributes subtle smokiness and beautiful color
Step-by-Step Instructions
- Brown the Meat:
- Cook the ground beef and Italian sausage in a Dutch oven over medium heat for 5 to 7 minutes. Break the meat into crumbles as it cooks until no pink remains. This step builds the foundation of flavor, so take your time to develop some caramelization. Drain excess fat to prevent a greasy final product.
- Create the Chili Base:
- Add the stewed tomatoes, kidney beans, chopped onion, green pepper, tomato paste, and jalapeños to the cooked meat. This combination creates the backbone of your chili, with each ingredient contributing essential texture and flavor.
- Season Thoroughly:
- Incorporate chili powder, white vinegar, spicy brown mustard, dried oregano, minced garlic, cumin, hot pepper sauce, salt, and paprika. Stir well to ensure even distribution of the spices throughout the mixture. The layering of different heat sources creates complexity rather than overwhelming spiciness.
- Simmer to Perfection:
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring frequently. This cooking time allows flavors to meld while the liquid reduces slightly, creating the perfect thick consistency. The uncovered pot enables excess moisture to evaporate, concentrating the flavors.
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The jalapeño peppers are truly the secret weapon in this recipe. While many chilis rely solely on dried spices for heat, the fresh peppers provide bright, vibrant spiciness that permeates the entire dish. I discovered this technique from my grandfather who insisted that real chili should always contain fresh chiles alongside the dried spices.
Storage Tips
This chili keeps wonderfully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as the spices have more time to blend together. For longer storage, portion the cooled chili into freezer containers leaving about an inch of headspace. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of broth if needed to restore the consistency.
Customize Your Heat Level
While this recipe delivers a respectable kick, you can easily adjust the spiciness to suit your preference. For a milder version, remove the jalapeño seeds and membranes before chopping, or reduce to just one pepper. If you prefer tear-inducing heat, add a diced habanero or increase the hot pepper sauce. Remember that spiciness intensifies slightly as the chili sits, so if serving later, you might want to start with a slightly milder version than your usual preference.
Serving Suggestions
Transform this chili into a complete meal with a variety of toppings and sides. A dollop of cool sour cream creates beautiful contrast against the spicy base. Shredded cheddar or Mexican cheese blend melts beautifully on top. Diced avocado adds creamy richness, while sliced green onions provide fresh crunch. Serve alongside warm cornbread to soak up every last drop, or spoon over baked potatoes for a hearty dinner. For casual gatherings, set up a chili bar with various toppings and let guests customize their bowls.
Frequently Asked Questions
- → How can I adjust the spiciness?
To make the chili milder, reduce the amount of jalapeno peppers and hot pepper sauce. For extra heat, add more chili powder or cayenne pepper.
- → Can I use other types of meat?
Yes, you can substitute ground turkey, chicken, or even plant-based meat alternatives for the beef and Italian sausage.
- → What toppings pair well with this chili?
Popular toppings include shredded cheese, sour cream, diced onions, avocado, or fresh cilantro. Serve with cornbread or tortilla chips for extra flavor.
- → How can I make this chili thicker?
To thicken the chili, simmer it uncovered for a longer time or mix in a slurry of cornstarch and water. Mashed beans can also be a great natural thickener.
- → What’s the best way to store leftovers?
Cool the chili to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 3 months.