Best 3 Hot And Spicy Chili Recipes
**Indulge in a Spicy Culinary Journey with Our Hot and Spicy Chili Recipes**
Savor the bold flavors of our specially curated collection of hot and spicy chili recipes, designed to tantalize your taste buds and warm your soul. Embark on a culinary adventure with our diverse selection of chili recipes, each offering a unique blend of heat, spice, and comforting warmth. From classic beef chili to vegetarian and vegan options, our recipes cater to various dietary preferences, ensuring everyone can enjoy the fiery goodness of chili. Prepare to elevate your taste buds with our carefully crafted recipes, featuring an array of chili peppers, aromatic spices, and hearty ingredients that promise an unforgettable culinary experience.
SANTA FE HOT AND SPICY CHILI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Add sausage and ground beef and cook until the meats are brown. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add beans and tomatoes and simmer 30 minutes.
HOT AND SPICY CHORIZO CHILI
Try a top chili recipe from the Betty Crocker team chili cook off. Lemon-lime soda is the secret ingredient that makes this chili super.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 10
Number Of Ingredients 20
Steps:
- In food processor, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.
- Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
- Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
- Stir in lime juice and cilantro. Serve with sour cream.
Nutrition Facts : Calories 690, Carbohydrate 42 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 13 g, Protein 33 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1900 mg, Sugar 9 g, TransFat 0 g
HOT AND SPICY CHILI
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.
Provided by Katmarie85
Categories Peppers
Time 2h30m
Yield 6 quarts
Number Of Ingredients 18
Steps:
- Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
- Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
- Add peppers, onion, garlic and peppers to sauce as you stir.
- Brown 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.
- Repeat 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,.
- Make 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.
- Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
- add beer to pot.
- Open 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.
- Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
- Add Three tablespoons of Mongolian fire oil.
- Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
- Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.
Nutrition Facts : Calories 1245.1, Fat 77.1, SaturatedFat 28.3, Cholesterol 243, Sodium 2164.5, Carbohydrate 59.4, Fiber 14.2, Sugar 8.7, Protein 74
Tips:
- Choose the right chili peppers: There are many different types of chili peppers available, each with its own unique flavor and heat level. For a milder chili, choose a pepper with a lower Scoville scale rating. For a spicier chili, choose a pepper with a higher Scoville scale rating.
- Don't be afraid to experiment: There are many different ways to make chili, so don't be afraid to experiment with different ingredients and flavors. Add your favorite vegetables, beans, and spices to create a chili that's uniquely yours.
- Let the chili simmer: The longer you simmer the chili, the more time the flavors will have to develop. For a truly flavorful chili, simmer it for at least 30 minutes, or even longer.
- Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular toppings include cheese, sour cream, onions, and cilantro.
Conclusion:
Chili is a delicious and easy-to-make dish that can be enjoyed by people of all ages. It's a great way to use up leftover ingredients, and it's also a budget-friendly meal. Whether you like your chili mild or spicy, there's a recipe out there for you. So next time you're looking for a quick and easy meal, give chili a try.
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