My Spicy Everything Chili

Spicy Chili

                           This is My Special Everything Chili Spicy and Hot

Chili is another one of my go too meals when I’m sitting in the house on a boring rainy day. It’s easy, spicy and very filling. Even though I cook only for me I always make enough chili to last throughout the week. Full of protein with the ground beef and cut up beef chunks beans, peppers, jalapenos, its a complete dish. Just add a bit of cheese and cilantro or parsley and you are good to go for the night. 

For a great stock pot check this out.

I tend to make my chili a bit spicy as I have always loved a lot of heat. I call this my everything chili because what ever I have left in the fridge is free game when it comes to vegetables. You know when I was younger we didn’t eat a lot of spicy foods it was always meat and potatoes in one form or another and I think we had stock in cereal companies lol. There was always cereal in the house.

So here are the details.


2 pounds Ground Beef

2 pounds stew beef cut into chunks

1 large onion diced

4 stalks celery sliced

4 carrots sliced

2 jalapenos minced with seeds

5 cloves garlic minced

1 green bell pepper diced

1 red bell pepper diced

1 28 ounce can whole peeled tomatoes

2 14 ounce cans chili beans drained

3 or 4 chipolte peppers with sauce (canned )

1 14 ounce can red kidney beans

1 can corn kernels no salt added (with the water)

1 can tomato paste

1 quart beef stock ( no salt )

1 teaspoon fresh ground black pepper

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoon red pepper flakes

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

2 tablespoon honey

about 5 or 6 shakes of hot sauce

1 tablespoon olive oil

2 tablespoon flour in 1/2 cup water to make a slurry.

shredded cheese and parsley to garnish


In a large stock pot pour in the olive oil and let heat up then add all the chunky beef and cook browning on all sides and cooked all the way through. This should take about 5 -8 minutes. Remove from the pot and place on a dish and add the ground beef to the pot and cook till brown and cooked another 5-8 minutes. add the chunked beef back in and the garlic and cook with all the beef juices about 5 minutes.

Now add the tomatoes squeezing the tomatoes to break them up and squeeze more of the juices out. Cook for 10 minutes on low to medium low heat. Now add all the rest of the ingredients and stir. Place this on low heat and cover and cook for 2 hours. 1/2 way through add the flour and water slurry to help thicken i up. You can go longer or shorter depending on how fast you wish to eat. With chili though the flavors get more intense and better the longer it cooks. Come back often to stir and taste to check the spicy level to see if you need more spice. If you don’t like it too spicy you can cut back on some of the hot spices.

You can replace the beef with chicken, turkey, or you can turn this into a complete vegetarian meal with no meat at all. The options are unlimited as to what you can add.

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