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Spicy Ground Beef Chili


Spicy Ground Beef Chili

Spicy Ground Beef Chili

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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