Dan's Spicy Chili

Recipe by Tarlain
READY IN: 2hrs 50mins
SERVES: 8-10




  • Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else.
  • If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor).
  • Coarsely chop the onion.
  • Add the onion, garlic, and olive oil to a hot skillet; sauté until the onions are translucent.
  • Add ground beef or stewing beef to the onions and garlic.
  • When the beef is browned, go ahead and drain grease if there is any.
  • Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture.
  • Start adding your spices as the mixture comes to a low boil.
  • Lower your burner to simmer and add your beans.
  • Let simmer for 1 to 2 hours until desired thickness.
  • Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time.
  • More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper.
  • Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.