1/1 Photo of Hot and Spicy Chili
2 hrs 30 mins
The biggest thing to know about this recipe is it is designed to be as hot or not as you want it. You can pick the hot sauce, and the type of peppers you use depending on how hot you want it. The Mongolian Fire Oil is deceiving in name. The oil adds mild warmth to the full mouth, not a flaming burst so do not worry about adding the full amount. A small taste on the tip of the tongue will show how not “HOT” it is.
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Units: US | Metric
- 2 1/2-3 lbs ground beef
- 1 (8 count) package hot Italian sausages
- stew beef chunk, you may have to cut these down from larger pieces
- 1 (16 ounce) can tomato sauce
- 16 ounces diced tomatoes with jalapenos
- 16 ounces white beans (Chefs Choice)
- 16 ounces black beans
- 16 ounces kidney beans
- 6 jalapenos, sliced (note all peppers can be swapped with other peppers of preference depending on how spicy you want the)
- 6 chili peppers, sliced
- 1 habanero pepper, sliced
- 1 (12 ounce) bottle beer, i use Corona beer
- 1 garlic clove
- 1 white onions or 1 yellow onion
- mongolian fire oil
- chili powder
- red pepper
- favorite hot sauce
- 1Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
- 2Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
- 3Add peppers, onion, garlic and peppers to sauce as you stir.
- 4Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
- 5Repeat as needed until all beef is used. I recommend doing this is small amounts using a spatula to “stir” beef. “A metal spatula is recommended as you will have to break apart pieces that stick together,.
- 6Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
- 7Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
- 8add beer to pot.
- 9Open and add cans of beans one at a time stirring as they are added. – Drain the beans for a thicker final chili or add all for a thinner one.
- 10Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
- 11Add Three tablespoons of Mongolian fire oil.
- 12Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
- 13Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.
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Nutritional Facts for Hot and Spicy Chili
Serving Size: 1 (5061 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1245.1
- Calories from Fat 693
- Total Fat 77.1 g
- Saturated Fat 28.3 g
- Cholesterol 243.0 mg
- Sodium 2164.5 mg
- Total Carbohydrate 59.4 g
- Dietary Fiber 14.2 g
- Sugars 8.6 g
- Protein 74.0 g