Spicy Chili with Big Flavor (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds ground beef
02 -
1.5 pounds bulk Italian sausage
03 -
3 cans (14.5 ounces each) stewed tomatoes
04 -
2 cans (16 ounces each) kidney beans, rinsed and drained
05 -
1 cup chopped onion
06 -
1 large green pepper, chopped
07 -
1 can (6 ounces) tomato paste
08 -
2 jalapeno peppers, finely chopped
09 -
2 tablespoons chili powder
10 -
2 tablespoons white vinegar
11 -
1 tablespoon spicy brown mustard
12 -
1 tablespoon dried oregano
13 -
2 garlic cloves, minced
14 -
1.5 teaspoons ground cumin
15 -
1.5 teaspoons hot pepper sauce
16 -
1 teaspoon salt
17 -
1 teaspoon paprika
→ Optional Toppings
18 -
Sour cream
19 -
Additional jalapeno peppers
# Instructions:
01 -
In a Dutch oven, cook the ground beef and Italian sausage over medium heat for 5-7 minutes until no longer pink, breaking it into crumbles. Drain excess fat.
02 -
Add the stewed tomatoes, kidney beans, onion, green pepper, tomato paste, jalapeno peppers, chili powder, white vinegar, spicy brown mustard, oregano, minced garlic, ground cumin, hot pepper sauce, salt, and paprika to the pot. Stir to combine.
03 -
Bring the mixture to a boil. Reduce heat to low and simmer uncovered for 30 minutes, stirring frequently.
04 -
Ladle the chili into bowls. If desired, top with sour cream or additional jalapeno peppers before serving.
# Notes:
01 -
Using a Dutch oven helps distribute heat evenly, ensuring the chili cooks thoroughly.
02 -
For a milder version, reduce the number of jalapeno peppers or hot pepper sauce.