Favorite Spicy Hot Chili For The Super Bowl
I haven’t made chili this winter yet, so what could be more appropriate and suitable than a hot bowl of spicy hot home-made chili to eat while sitting in front of the tube watching The Super Bowl tonight? Oh yes, there are other items on the party menu that I will post about later, but since it’s February and winter, my hubby really begged for this chili. The sun is shining brightly and the temperature is a spring-like 55 degrees, so it’s not as though we needed some chili to warm up our innards, but rather to just keep with football game tradition! This chili recipe is a combination of a variety of recipes that I have married together throughout the years. It is though, fairly spicy in heat and includes three varieties of beans plus some corn.
We just love it and hope that you enjoy it too.
Favorite Spicy Hot Chili
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- 4 Tbsp. olive oil
- 8 large garlic cloves, minced through a garlic press
- 2 – 3 cups finely chopped celery, including the leaves
- 2 onions, finely chopped
- 2 large green peppers, chopped
- 2 lbs. ground pork
- 4 – 5 lbs. ground lean ground round
- 1/2 can chopped jalapeno peppers . . . or better yet, 1/2 of one chopped fresh jalapeno pepper with seeds removed ~ ~ note that using the fresh option increases the level of heat (spiciness).
- 1/2 cup chili powder
- 1 tsp. cup cumin
- 2 tsp. oregano
- 2 Tbsp. red pepper flakes
- 3 Tbsp. cayenne pepper
- 1 Tbsp. paprika
- 2 28–oz. cans peeled, whole or diced tomatoes
- 5 6–oz. cans tomato paste
- 1 28–oz. can tomato sauce
- 2 cans dark red kidney beans, drained, and rinsed
- 2 cans black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can of corn, drained
- 6 cups water
- Sour cream
- Finely shredded 4-cheese Mexican cheese blend
- Chopped green onion stems
- Heat the olive oil in a large, heavy pan.
- Add the garlic, chopped onion, celery, and green pepper to saute’.
- Add the pork and beef. Cook while constantly stirring and breaking down the chunks of meat, cooking until the meat is browned nicely.
- Add all of the spices and stir until well blended.
- Add the tomatoes, tomato paste, tomato sauce and water.
- Add all of the beans.
- Add the corn (really this is optional).
- Add the jalapenos (use the amount you prefer for heat level).
- Adjust seasonings by adding more where desired, especially the chili powder and red pepper flakes!
- Cook on low heat for about an hour to allow all of the flavors to blend, adding more water if the chili becomes to thick.
- Add a little water at a time until your preference of thickness is reached.
- Garnish with sour cream, Mexican cheese, and chopped green onion stems.
- Serve with fresh cornbread and/or tortilla chips.
- Also have small bowls of sour cream and Mexican cheese to pass around to your guests.
- ** This chili freezes very nicely too, since this is a big batch of chili!
that looks wonderful roz! GO PACK GO!!
What time should I be over>? I love it hot hot hot!
It’s hot here too…almost 70! THis still looks divine for football
We are cold, cold, cold and we like it hot! Gorgeous!
Found your blog at Foodbuzz in a request friend.
I’m glad to found it, ’cause this recipe is one of my favorite recipes and i love the way you did it…I’m a follower so i won’t miss a bite of anything….
Yummo I am going to try this!
Chili is perfect for 55 degree weather too! Always a winner during football season-especially the Super Bowl. Awesome chili recipe!!!
Just found your blog from my Great Cooks link. Your recipes sound wonderful. Will be back soon.
I definitely needed to come visit you with this gorgeous chili on the table. Looks and sounds fabulous.
It seems that chili and the game are synonomous with each other Roz!!
Chili is perfect for the superbowl Roz. Yours sounds wonderful with all of the spices.
Just found your beautiful blog. Although I don’t love to cook, I DO love to eat—especially Italian food! Your pictures are gorgeous and the recipes are to-die-for!
Oh heaven! I wish I saw this yesterday 🙁
Chili and football the perfect pair! Lovely recipe Roz.
This looks great. I generally only make chili once a year – for Hallowe’en and make so much of it that the supply in the freezer lasts all year. LOL
I haven’t followed a recipe in years – I do believe that I will have to follow you recipe the next time the chili pots comes to the stove.
Thanks for sharing your spicy, delicious chili at Souper Sundays. Have a great week!
I’m planning to make this and freeze… Sounds absolutely delicious! But I have one question… There aren’t any beans in the recipe, but there are in the picture. What kind and how many cans? THANKS! Can’t wait to make it
Duh, what is wrong with MY BRAIN? Yes, I certainly did leave the beans out of the recipe posted here and it is indeed my error! I’m so sorry.
I went back in and made the correction. I usually add 2 cans of dark red kidney beans, drained and ringed. But I’ve also made an all-bean version of this as well with a can of pinto beans, a can of cannelini beans, and then of course the 2 cans of dark red kidney beans.
For the bean lovers out there, add whichever you like and to the amounts that you like!
Thanks for pointing out this mistake and giving me the chance to correct it and respond to you!