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Spicy Chili Recipe

All the warm comfort of homemade chili with some added spice.
Course Dinner, Lunch
Cuisine American
Keyword Chili
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 6 people
Calories 360kcal


  • 1 lb Ground Beef or Ground Chuck
  • 1 lb  Spicy or Mild Pork Sausage
  • 4 cloves Garlic Minced
  • 4.5 oz Can Diced Jalapeño
  • 4.5 oz Can Diced Green Chilies
  • 3 tsp Kosher Salt
  • 2 tbsp Chili Powder
  • 1 tsp Cayenne Pepper
  • 2 tbsp Ground Cumin
  • 1 tbsp Dried Oregano
  • 1 tsp Garlic Powder
  • 28 oz Can Diced Fire Roasted Tomatoes
  • 4 tbsp Tomato Paste
  • 14 oz Can Pinto Beans (Drained)
  • 14 oz Can Cannellini Beans (Drained)
  • 2 cups Beef Broth
  • 3 Chopped Green Onions (Save green part for topping)


  • Shredded Cheese
  • Sour Cream or Plain Greek Yogurt
  • Sliced Avocado
  • Chopped Green Onions


  • Combine the ground beef and pork sausage in a bowl. Season with kosher salt and set aside.
  • Using a large dutch oven, drizzle a bit of olive oil into the pot and cook the white part of the green onions, garlic, jalapeño, and green chilies for about two minutes on medium heat.
  • Then add the ground beef, sausage, and seasonings to the pot. Cook until browned by breaking up the meat with your spoon creating smaller chunks.
  • Add the tomato paste and continue to saute for a few minutes. Then add the diced tomatoes, beans, and broth. Bring to a mild boil. Once slightly boiling reduce the heat to low and cover with a lid for at least 2 hours (see notes above about cook times).
  • Check on it halfway through. If the chili looks too thin, add a bit more broth until you reach your desired consistency.
  • Serve in big bowls with all your favorite toppings. Don’t forget a side of buttery cornbread!


Storage: You can keep these in the fridge in an airtight container for up to four days. Want to save it for later? Freeze in a freezer storage Ziploc bag (no air left in the bag) for up to 4 months.