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Spicy Ground Beef Chili


Spicy Ground Beef Chili

Spicy Ground Beef Chili

Photo: Diana Rattray
This chili is delicious with or without beans, and it's quick to fix. Serve this hearty chili with crusty bread, crackers, or hot baked cornbread.


  • 1 1/2 cups chopped onion
  • 2 pounds ground beef, lean
  • 1 tablespoon olive oil
  • 1 cup diced red and green bell pepper
  • 4 cloves garlic, finely minced
  • 1 can (4 ounces) chopped mild green chile peppers, drained
  • 1 to 2 tablespoons finely chopped jalapeno chile peppers
  • 2 cans (14.5 ounces each) diced tomatoes, undrained (chili style, fire-roasted, or plain)
  • 1 can (15 ounces) pinto beans or kidney beans, drained and rinsed, optional
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried leaf oregano
  • 1/4 teaspoon black pepper


In a large skillet over medium heat, brown the ground beef with onions. When beef is no longer pink, add the garlic and bell peppers; cook, stirring, for 2 minutes longer. Add chile peppers, tomatoes, beans (if using), and seasonings. Reduce heat to medium-low and bring to a simmer. Simmer the chili, uncovered, for 15 minutes. Cover and simmer for about 15 to 20 minutes longer.
Serve with crackers, cornbread or corn muffins, or a crusty bread.
Serves 6.

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