The Best Spicy Chili Recipe from Scratch

The Story Behind My Chili

My grandson calls this my famous chili. I still laugh at that. It became famous one very cold Thanksgiving. Our oven broke right before dinner. So I made a huge pot of this chili instead. Everyone loved it so much, they asked for the recipe.

Now it is our family’s favorite cold-weather meal. It fills your belly and warms you right up. That is why this matters. A good meal can turn a bad day into a good memory.

Let’s Talk About the Meat

We start with the ground beef. You can use all beef, or mix in some sausage. The sausage adds a little extra flavor. I like to do half and half. Brown it in your big pot until it is not pink anymore.

Drain off most of the grease. This is a small step that makes a big difference. It keeps your chili from being too oily. Nobody wants a greasy chili, do they?

The Flavor Secret is the Sauce

This is my favorite part. After you cook the peppers and onion, you add all the saucy things. In goes the ketchup, lime juice, and spices. Doesn’t that smell amazing? It all sizzles together.

That is when the magic happens. The brown sugar makes it a little sweet. The vinegar and lime give it a tiny tang. Fun fact: The V8 juice is my secret trick. It adds a whole garden of vegetable flavor without any chopping!

Bringing It All Together

Now, put the meat back in the pot. Add the beans and tomatoes, too. Give it a good stir. Bring it to a low boil, then let it simmer. This is the hard part. You have to be patient.

Let it cook on low for at least an hour. This waiting time is important. It lets all the flavors get to know each other. The chili becomes thick and rich. What is your favorite thing to do while you wait for dinner to cook?

Why a Simple Meal Matters

This chili is more than just food. It is a big, warm hug in a bowl. On a busy night, it brings everyone to the table. We talk and laugh while we eat.

That is why this matters. Cooking a meal from scratch shows you care. It does not have to be fancy. It just has to be made with love. Do you have a simple meal that makes you feel this way?

Make It Your Own

The best part about cooking is making a recipe yours. Do you like it extra spicy? Keep the seeds in your jalapeños. Want more beans? Add another can. You are the boss of your pot.

I love hearing how families change my recipes. It makes me smile. What is one thing you would add to this chili to make it perfect for you? Tell me all about it.

Ingredients:

Ingredient	Amount	Notes
Ground beef	3 lbs	or use half sausage and half ground beef
Green pepper	1	diced
Red bell pepper	1	diced
Onion	1 medium	diced
Jalapeño peppers	3 small	diced (seeds and veins removed for less spice)
Garlic powder	2 teaspoons
Chili powder	1/3 cup
Cumin	1 1/2 Tablespoons
Ketchup	1 1/2 cups
Lime juice	3 Tablespoons
Brown sugar	1 Tablespoon
Worcestershire sauce	1 Tablespoon
Vinegar	2 teaspoons
Mustard	1 1/2 teaspoons
Spicy hot V8	3 cups	or regular
Kidney beans	16 oz can
Fire roasted tomatoes	1 (14.5 oz) can
Salt and pepper	to taste

The Best Spicy Chili Recipe from Scratch

Hello, my dear! Come sit with me. Today we are making my famous spicy chili. This recipe is a real family favorite. My grandson asks for it every time he visits. It fills the whole house with a wonderful, cozy smell.

Let’s get our big pot ready. This is where all the magic happens. I love how the colors mix together. It’s like a warm, happy painting you can eat.

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (8 oz) tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

Step 1: First, we brown our ground beef in the big saucepan. If you’re using sausage, add it now. Use your wooden spoon to break the meat into little bits. It reminds me of crumbling old bread for the birds. Once it’s cooked, we drain the extra grease. (A hard-learned tip: drain the meat well! Too much grease makes the chili feel heavy.) Then we put the meat on a plate to rest.

Step 2: Now, toss your onions and peppers into that same pot. Don’t they sizzle and smell amazing? We just cook them for a few minutes. We want them to get a little soft. This is called “sweating” them, which always makes me laugh. Vegetables don’t sweat!

Step 3: Here comes the fun part! Add all your spices and sauces. The ketchup, lime juice, and V8 go in. Then stir in the beans and tomatoes. It will look like a big, beautiful mess. That’s perfect. Do you know which bean is classic for chili? Share below!

Step 4: Put all that lovely meat back into the pot. Give everything a good stir. Bring it to a low boil, then turn it down. Let it simmer with the lid on. I always do this for at least an hour. The waiting is the hardest part, I think.

Cook Time: 1-2 hours
Total Time: 1 hour 30 minutes – 2 hours 30 minutes
Yield: 6-8 servings
Category: Dinner, Soup

Three Fun Twists on This Chili

This recipe is like a good friend. It’s wonderful just as it is. But it’s also happy to change its clothes for a party! Here are a few ways to mix it up.

Hearty Veggie Lover: Swap the meat for an extra can of beans and some corn. It’s so filling and sweet.

Five-Alarm Fire: Leave the seeds in your jalapeños! Add a pinch of cayenne pepper too. Have a glass of milk ready.

Sweet Autumn Chili: Stir in a cup of cubed sweet potato. It gets so soft and cozy with the spices.

Which one would you try first? Comment below!

The Perfect Bowl of Comfort

A great bowl of chili needs a few friends. I love to set up a little topping bar for everyone. It makes dinner feel like a party. My favorite toppings are a big spoonful of cool sour cream and a handful of crunchy tortilla chips. Some shredded cheddar cheese is a must, too. It melts so nicely on the hot chili.

Now, what to drink? On a chilly night, nothing beats a cold glass of milk. It cools your mouth down just right. For the grown-ups, a dark beer is a classic choice. It sips along with the spices so well. Which would you choose tonight?

Keeping Your Chili Cozy for Later

Let’s talk about storing this wonderful chili. It keeps beautifully in the fridge for about four days. Just let it cool completely first. I always use a glass container with a tight lid.

For the freezer, it is your best friend. Portion the cooled chili into freezer bags. Lay them flat to save space. This way, you have a ready-made meal anytime.

Reheating is simple. Thaw it in the fridge overnight if frozen. Then warm it slowly on the stove. Add a splash of water or broth if it gets too thick.

I remember my first big batch of chili. I froze six individual portions. It saved me on so many busy nights. Batch cooking matters because it gives you peace. A good meal is always just minutes away.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Chili Hiccups

Is your chili too spicy? Do not worry. Stir in a big spoonful of sour cream or plain yogurt. This will cool it down right away. I learned this after my grandson turned red from one bite.

Is the chili too thin? Let it simmer a bit longer with the lid off. The extra liquid will evaporate. You can also mash a few beans to thicken it.

Does it taste a bit bland? This happens to everyone. The fix is easy. Add more salt and a pinch of chili powder. Tasting as you cook builds your confidence. You learn what your family likes best.

Getting the flavor right matters most. It turns a simple pot of food into a loved family meal. Fun fact: Chili powder is usually a blend of several different spices!

Which of these problems have you run into before?

Your Chili Questions, Answered

Q: Is this chili gluten-free? A: Yes, it is. Just check your Worcestershire sauce label to be sure.

Q: Can I make it ahead? A: Absolutely. Chili tastes even better the next day.

Q: What if I do not have V8? A: Use tomato sauce instead. Add a little extra water or broth.

Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half.

Q: Any fun toppings? A: We love shredded cheese, green onions, and corn chips. Get creative.

Which tip will you try first?

Thank You for Cooking With Me

I hope you love this chili as much as my family does. It warms my heart to share these recipes with you. Cooking is about making memories around the table.

I would be so happy to see your creations. Show me your beautiful bowls of chili. It makes my day to see your kitchen adventures.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.