Spicy Chili

This is the best chili you’ll ever make! You only need one large pot with a lid. The first time I made it I bought diced tomatoes on accident and it completely changed the recipe for the better.

spicy chili


3 lbs. Ground Beef 90/10 (you want less fat so there is not as much to drain) or Ground Turkey 93/7
1 yellow onion, chopped
2 large jar Pace Hot Salsa
4 cans Rotel Diced Tomatoes and Green Chilies (not drained)
2 pkg McCormick’s Chili Original Seasoning Mix
1/2 can Hanover Light Kidney Beans (drained) – You can use the entire can, it’s just your preference
1/2 can Hanover Dark Kidney Beans (drained) – You can use the entire can, it’s just your preference
1 tbsp. Garlic Powder
1 tbsp. Garlic Salt

**Don’t forget the Sour Cream and Cheese to top the chili (and cut the spice!)**


1.  Brown the chopped onion in a large pot on high heat.

2. Add the Ground Beef to the onions and mix while browning the meat. Once meat is cooked, drain any remaining grease.

3. Return pot to stove and lower heat to medium low. Mix in the Salsa, Rotel, Chili Mix, Light Kidney Beans, Dark Kidney beans, Garlic Powder, and Garlic Salt.

4. Cover and let it cook for 1-2 hours, stirring occasionally. The flavor is best when it has a couple hours to cook. Drop the heat to low if it starts bubbling.

The original recipe before my tweaks can be found here: http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili/ 


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