Red Hot Chili

3 October, 2017

It feels like summer has lasted all year, and I’ve been so anxious for boots, that crisp fall weather, and sitting by the fire.  I couldn’t wait any longer, so this week I cooked up some of my favorite Chili, buried myself in a blanket, and pretended that fall was here.  You can make this recipe as spicy as you’d like by adding more or less chili peppers.  Hope you enjoy!

Red Hot Chili

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1:10
Serves 4 servings


1 tbl olive oil

1 pound grass fed ground beef

1 onion, chopped

4 red chilis diced (add more or less depending on your preference)

1 tsp worcestershire

1 (28 ounce) can canned crushed tomatoes

2 (16 ounce) can tomato sauce

2 (16 ounce) can kidney beans – drained and rinsed

1 tablespoon garlic, minced

¼ cup chili powder

1 tsp cumin

1 tsp black pepper

1/2 teaspoon ground cayenne pepper

1/2 teaspoon salt


Heat the oil in a large pot over medium heat. Add beef in the pot, and cook until evenly brown. Add in onion and chilis, and cook for 3-4 minutes.  Mix in chili powder, garlic, cayenne pepper, black pepper and salt

Mix in crushed tomatoes, tomato sauce and kidney beans. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.  Garnish with toppings of your choosing.


0.0 rating
Loading nutrition data...

You Might Also Like

1 Comment

  • Reply Kenneth Gladman 6 December, 2017 at 1:01 am

    When the weather turns cold I love to cook soups and chillis. The important part to making the recipe work is getting quality ingredients. Be sure and do your research on where you get your ingredients before buying.

  • Leave a Reply