Lindsay’s *Spicy* Chili

This is a favorite fall and winter meal of mine.  Chili has the capabilities to be made in many ways and to go a very long way in groups.  Here is how I make mine and hopefully it inspires you to try it out or sparks creativity.  Do feel free to share any tips, hints, tricks, or new ideas!
**This is a spicy dish, I go more into this after the recipe if you are not into spicy chili**

Cornucopia of ingredients




1 lb ground meat, turkey, chicken, beef etc. (you can add more if you like but I prefer mostly veggie chili.  You could even omit the meat and add more veggies!)

Bacon 1 package or to taste

3 Tsp Chili Powder

¼ Tsp Cayenne Pepper

1 ½ tsp Cumin

14.5 oz can Stewed Tomatoes

14.5 oz can Fire Roasted Tomatoes

10 oz can Diced Tomatoes with Green Chilies

15.5 oz can Dark Red Kidney beans

15.5 oz can Light Red Kidney Beans

15.5 oz can Pinto Beans

2 tsp Wet Garlic

2 tsp Salt

3 tiny Jalapenos or one whole jalapeno

Small Onion chopped

Whole Green Pepper chopped

Whole Red Pepper chopped


Brown the meat on low heat until completely cooked and fry up the bacon in the pan or with the oven method.

Workin’ the meat

Chop all the veggies per your preference, I prefer slightly chunky but not too big that it doesn’t fit on a spoon.

*Wishing I had a slap chop by this point* Slap all your troubles away with the slap chop!

The veggies can be lightly sautéed to help soften them or brown them up a little but this is not necessary.

Add everything to one large pot and simmer at least 1 hour to allow the ingredients to mix well.  I added the bacon towards the end of the whole process.

Bubble bubble toil and trouble….

Top with shredded cheese and crackers and serve.  Other options include putting on top of baked potatoes, putting on top of rice, putting on top of noodles, and maybe making a creamy option with sour cream!

**This is definitely a spicy dish.  Feel free to leave out the cayenne pepper and the jalapenos or to switch out the can of tomatoes with green chilies with a regular can of tomatoes.  We like it spicy over here so I tend to kick it up a notch.  Another option is to add the spice slowly and taste it to see how you feel about it.  Even with all the spice listed  you can still pick out the flavors of different ingredients but I know some people are not fond of spicy food or their bodies don’t handle it well.  Hopefully I remedied this for you earlier in the paragraph.

This will go a very long way.  It usually lasts Neil and I multiple meals over the period of a week.  You could freeze half of it for later use if you wish.


One response to “Lindsay’s *Spicy* Chili

  1. Oh, I need to do some cooking! I’ve had chili with zucchini as well for more body and you can puree your beans; takes it to a whole nother place. 😉 its what I did to get you kids to eat beans and not know it!

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