My 30-Minute Zippy Chili delivers just the right amount of heat when you want a chili that isn’t too hot, isn’t too bland, but just right!
About a month ago I shared with you one of my very favorite recipes, the recipe for my Triple Bean Chili. Hope you enjoyed it! Well today I’m sharing with you a kicked up version that chili I like to make when we want something a little zippier.
Honestly this chili is zippy but it’s not hot, not at all! This recipe is for one of those days when you want a little more spice in your life. I don’t make any dishes for my blog that are HOT.
Not that hot food is bad, HOT food just is not my thing, but I do like lots of flavor!
Moving on, if you’re having one of those days where you want a little more zip, this chili is the way to go! Like a good chili should be it’s tasty, it’s healthy, it’s full of flavor…it’s everything a good chili should be!
So here you have it, my 30-Minute Zippy Chili.
As usual I have three different kinds of beans in the chili. Most of the time I use light red kidney beans, dark red kidney beans and black beans. Feel free to use any combo that makes you happy.
Top your chili off however you like it best! I usually go for a little shredded cheese and maybe a dollop of sour cream. Of course fresh cilantro is always great on chili too, but my guys don’t like cilantro at all.
When it comes to food everyone likes something different, right?
I always like a little fresh cornbread with my chili. Of course you want to make to have plenty of crackers too.
30-Minute Zippy Chili
1 pound lean ground beef
1 small onion, chopped
1/2 green pepper, chopped
1 jalapeno pepper, chopped finely
1 (1.25 ounce) packet Spicy Chili Seasoning
1/2 teaspoon garlic powder
1 (10 ounce) can diced tomatoes & green chilies
1-1/2 cups beef stock, or beef broth
1-1/2 cups water Picante sauce, or chunky salsa
1 cup chunky salsa
1 can (5.5 ounces) V8 Spicy Hot Vegetable Juice, optional
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (15 ounce) can black beans
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar – this doesn’t make the chili sweet, it simply cuts the acidity
Toppings: shredded Chipotle Cheddar or any other shredded cheese, sour cream, onions, saltine crackers (pick your favorite toppings)
1. Cook ground beef, onion and green pepper in a Dutch oven over medium-high heat until meat is no longer pink and onion and green pepper are softened. While meat cooks, use a spatula or wooden spoon to chop/crumble the meat into small chunks.
2. Add finely chopped jalapeno, chili seasoning and garlic powder. Cook for 1-2 minutes, stirring to make sure the spices are mixed through the meat mixture.
3. Add diced tomatoes & green chilies, beef stock, water, salsa, V8 vegetable juice and beans. Stir well, add salt and pepper, stir again.
4. Bring to a boil, stirring occasionally. Reduce heat; simmer uncovered for about 30 minutes, stirring occasionally. If too thick for your preference, add a little more beef stock, water, or V-8 tomato juice. After 25 minutes or so add 1 teaspoon of sugar, stir well, let chili cook for about 5 more minutes. Serve with your favorite toppings.
Makes 6-8 servings