Spicy Rye's Ultimate Beef Chili Recipe
A hearty, slow-simmered beef chili loaded with kidney beans, black beans, and corn, layered with cumin, smoked paprika, and Spicy Rye's Original Hot Pepper Sauce. Two bell peppers and optional jalapeno add depth and heat. Simmer 1-3 hours for rich, complex flavors. Top with cheese, sour cream, and green onions.
Ingredients
- 2 lb beef mince
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper null, seeds removed and minced(optional)
- 1 can (400g) chopped tomatoes
- 7 oz tomato paste
- ½ cup Spicy Rye's Original Hot Pepper Saucecayenne pepper0.25:1spicesgluten-free
measure carefully, much hotter
- 1 can (400g) kidney beans, drained and rinsed
- 1 can (400g) black beans, drained and rinsed
- 1 can (400g) corn, drained
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- ½ tbsp salt
- ½ tbsp black pepper
- 2 cups beef broth
- shredded cheese
- sour cream
- chopped green onions
Instructions
- 1
Brown ground beef in a large pot over medium heat, breaking it up as it cooks, then drain excess fat.
- 2
Add onion, garlic, red bell pepper, green bell pepper, and jalapeno to the pot. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes.
- 3
Stir in chopped tomatoes, tomato paste, hot pepper sauce, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well.
- 4
Pour in beef broth and stir until combined.
- 5
Bring to a simmer, then reduce heat to low and cook for at least 1 hour, stirring occasionally. For deeper flavor, simmer 2-3 hours.
- 6
Adjust seasoning to taste, adding more hot pepper sauce if desired.
- 7
Serve hot, garnished with shredded cheese, sour cream, and chopped green onions.
Tips
Simmer 2-3 hours for deeper, more complex flavors rather than the minimum 1 hour.
Taste and adjust seasoning before serving, as spice level varies by hot pepper sauce batch.
Good to Know
Cover and refrigerate up to 4 days. Freeze up to 3 months.
Prepare through step 4 up to 1 day ahead. Refrigerate, then simmer when ready to serve.
Ladle into bowls. Offer shredded cheese, sour cream, and chopped green onions on the side for individual topping.
Common Mistakes
Do not skip draining excess fat after browning beef to avoid greasy chili.
Do not rush the simmer; shorter cooking times yield less developed flavor.
Do not skip rinsing canned beans to avoid excess sodium and starch.