hot chili

If you love spicy chili then this is the recipe for you. Serrano chile has a perfect kick to it and gives this chili the heat that you crave.

Slow Cooker Hot Chili

beef

onion

green bell pepper (diced)

serrano pepper (minced (see notes for spice levels))

can Ranch Style® beans (do not drain)

can Bush's® southwestern style pinto beans (do not drain)

Bush's® medium chili beans (do not drain)

can diced tomatoes (do not drain)

tomato sauce

tomato paste

packet bacon bits ((or 3-4 slices of cooked bacon, crumbled))

Tbsp. chili powder

cumin

garlic powder

red pepper flakes

salt

black pepper

Place a pan on the stove on medium-high heat, brown and crumble the beef. Drain. Add to the slow cooker.

Add remaining ingredients to the slow cooker. See my notes below for spice level adjustments.

Stir well.

Place the lid on the slow cooker. Cook on HIGH for 4 hours or low for 6-8 hours.

Stir and serve with desired toppings.

https://www.youtube.com/watch?v=Cl4sHIMYGFY

SLOW COOKER HOT CHILI

--------------Click on "SHOW MORE" to see the FULL RECIPE--------------
I LOVE spicy food! You can make this chili as hot or mild as you like. See my notes below the recipe.

RECIPE:

INGREDIENTS:
2 lbs. ground beef
1 white onion diced
1 green bell pepper diced
2-3 serrano pepper minced (see notes for spice levels)
15 oz. can Ranch Style® beans (do not drain)
15 oz. can Bush's® southwestern style pinto beans (do not drain)
15 oz. can Bush's® medium chili beans (do not drain)
14.5 oz. can diced tomatoes (do not drain)
15 oz. can tomato sauce
6 oz. can tomato paste
3 oz. packet bacon bits (or 3-4 slices of cooked bacon, crumbled)
2 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. black pepper

SLOW COOKER SIZE:
5-quart or larger

INSTRUCTIONS:
Place a pan on the stove on medium-high heat, brown and crumble the beef. Drain. Add to the slow cooker.
Add remaining ingredients to the slow cooker. See my notes below for spice level adjustments.
Stir well.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or low for 6-8 hours.
Stir and serve with desired toppings.

Recipe Notes:

How can I adjust the heat in this recipe?

Serrano peppers are twice as spicy as jalapenos.
For spicy, MINCE two serrano peppers or add three if you want it ultra spicy.
For a milder chili, put 2 whole serrano chiles (do not dice). Also, cut the red pepper flake by 3/4.

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-hot-chili/

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475

#hot #spicy #chili #crockpot #slowcooker

Slow Cooker Hot Chili 🌶️🌶️🌶️

This fermented hot sauce is inspired by one of our go-to takeout picks: Thai Papaya Salad (Som Tum). Papaya salad is bright and refreshing with a bracing acidity and alternating hits of chili heat and sweetness that we just love.

Recipe: Fermented Papaya Thai Chili Hot Sauce

Fermented Hot Sauce Kit

Hot Sauce Bottles

Thai chilis,

papaya,

scallions, cut into 2” segments

cilantro

limes, peels only

water

fish sauce (optional)

white vinegar, reserved

Tip: Thai peppers are hot, we strongly recommend wearing gloves while preparing this recipe. 

Pack papaya, peppers, scallions, garlic, cilantro andlime peels into fermentation jar.

Combine salt and water, stir until salt is fullydissolved to make the brine.

Add fermentation weight and pour in brine (and fish sauceif using) to cover, ingredients should be fully submerged whenweighted. Questions about fermentation weights? Check out our Fermentation Weight Guide. 

Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for2-3 weeks at room temperature out of direct sunlight.

Add fermented papaya, peppers, scallions, garlic and limepeel to blender with 1 cup of the fermentation liquid. Blend until smooth andthen add vinegar to taste. Hot sauce will keep refrigerated for at least 2months.

Bold and flavorful Spicy Chili made with ground beef, diced veggies, spices, and a definite kick of heat.

Spicy Chili

green pepper (, diced)

red bell pepper (, diced)

onion (, diced)

jalapeno peppers (,

salt and pepper

chili powder

Tablespoons cumin

ketchup

Tablespoons lime juice

brown sugar

Worcestershire sauce

vinegar

mustard

kidney beans

14.5 oz can fire roasted tomatoes

In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks.  Drain most of the grease and remove meat to a plate.

Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.

Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8.  Stir well. Add beans, tomatoes, and salt and pepper.

Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.

How the hell is this considered spicy at least use ghost peppers if your claiming the best spicy recipe this cant even be considered spicy BY ANY DEFINITION

I wish I read the reviews before I wasted time and SO many ingredients on this chili! It is WAY too sweet... like disgustingly sweet for a chili that's supposed to be "spicy". I'm 29 weeks pregnant and was afraid of how spicy this might be because my heartburn had been so bad... it only has a little kick. Definitely throwing this meal and the recipe out.

This looks wonderful.  I noticed someone made a comment about not having sausage and just added the beef.  The recipe doesn’t even have it listed as an ingredient.  It just says 3 pounds of beef.  How much sausage would you add in. All together how much if each, the  beef and sausage?  Thank you. ☺️

So I was hesitant to try this recipe after reading the negative reviews, but I really wanted something different so I went for it. This chili had such a great taste. I did have to make a couple of changes, though. It was a bit too sweet when it was done. Also not as spicy as I like it. So I added another half of a can of diced tomatoes to kill the sweetness. I also added more seasonings like chili powder, cayenne pepper, and a little more cumin and salt. It really helped with the sweetness. I would also only do 1 cup of ketchup. I also added some of my own hot sauce. It came out so ridiculously good!! Definitely my new favorite chili!! I also add a secret ingredient to all of my chili recipes. 1 tbsp of cocoa powder! Trust me on this one! So good!!! Thanks for the recipe!!!!!

Writing this review because the other recipes I've tried from this site have been a hit. Unfortunately this chili is a miss. It has so much stuff in it that the flavor at the end is just aggressive vinegar and ketchup.

If you cut out the ketchup, lime juice, brown sugar, worcestershire sauce, vinegar, mustard, and V8 then doubled the beans and used cayenne pepper to hit the spice level you want this would be a great, normal chili recipe.

Finally found the perfect Chili recipe after searching for 50 years.

So…I needed a chili recipe to enter into our holiday cook off, and this was the one I chose. I don’t eat chili, so I was going by ingredients and in particular, spice. I placed FIRST in the competition! Thanks for the recipe! (By the way, I did try the dish and I’ve got to say, for someone who does not eat chili, it was pretty tasty!)

This is probably the worst chili I’ve ever made. It’s not terrible but there’s a lot that That needs to be changed. How this ever one any kind of friendly competition is beyond me. Its hardly spicy at all. It does not need near the amount of ketchup that the recipe calls for. There’s no need for the brown sugar. The ketchup adds plenty of sweetness. It’s very under-seasoned. I would recommend doubling the spices in the recipe (maybe not the salt) and adding cayenne and smoked paprika. Maybe add a couple more jalepenos too. Definitely leave them seeded. I added some chilis in adobo sauce and the spices above and it helped a lot. I would double the beans as well.

Followed recipe exactly, but found it to be too sweet.  The spice was good, but it was more of a BBQ sauce flavor than a chili flavor.  I think 2 lbs of meat would be plenty...3 lbs was a lot of beef.

Ok so...WOW...I added crushed pepper, oregano and extra garlic and we crushed ritz crackers in after putting on top diced onion and cheese and a WOW this crazy awesome recipe goes in my special recipe book!

I'm always down to try a new chili, but what caught my eye was that this was spicy. It was delicious! It was a big hit at my house and loved that you could adjust the spice level. I thought it was even better the second day. Will definitely be making again.

https://content.jwplatform.com/videos/QNnkjN0Z.mp4

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