This is a super-easy to make spicy ground beef chili, yet it is very tasty. I like to freeze it in batches so I have an easy-to-heat-and-eat lunch on hand. It is meant to be spicy and it is. A big bowl of this chili will chase away winter weather, no matter how bad it is outside. I find it particularly hits the spot after shoveling snow!
Also try my three-meat spicy chili.
Spicy Ground Beef Chili
- 2 pounds ground beef
- 1 large white onion chopped
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 4 cloves garlic minced
- 1 4 ounce can green chile peppers drained
- 1 medium jalapeno pepper diced
- 2 14 1/2 ounce cans diced tomatoes
- 1 15 ounce can beans (pinto, kidney... whichever you prefer) drained and rinsed
- 1 1/2 tablespoons mild chili powder
- 1 teaspoon cayenne
- 1/2 teaspoon chipotle chile powder
- 1 teaspoon kosher salt
- 1 to 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- Shredded cheddar cheese
- Pickled jalapenos
- Brown the ground beef in a large pot or Dutch oven or medium-high heat. Drain all but 1 tablespoon of the drippings.
- Add the onion and cook until the onion starts to soften.
- Add garlic and bell peppers and cook another 2-3 minutes.
- Add the remaining ingredients. Stir.
- Bring to a boil, then reduce to a simmer and simmer uncovered for at least 30 minutes or until the sauce is the desired thickness.
- Cover and simmer another 20 minutes.
- Serve with your favorite toppings.