They say “some like it hot!” and the following Hot & Spicy Texas-Style Chili is for everyone in that category. Since it’s made in the slow cooker, it doesn’t have to be watched, and it’s almost impossible to overcook if it cooks longer than anticipated. This is a thick chili, and adapts well to stir-ins such as sour cream, crushed corn chips, grated cheese, any kind of onions, and hot sauce.
The heat can be controlled by adding less or more cayenne pepper and fresh jalapeno peppers, so if there are milquetoasts planning to enjoy this chili, they can be accommodated. One bonus is that Hot & Spicy Texas-Style Chili can be made up to a week ahead – the flavors blend and it’s even better than the first day.
1 tablespoon vegetable oil
3 cups finely chopped onions
2 to 6 large jalapeno pepper, cored, seeded, and chopped
3 pounds lean ground beef
1 tablespoon salt
2 28 oz. cans red beans, drained and rinsed
2 28 oz. cans tomato puree
2 4 oz. cans chopped green chilies
1 6 oz. can tomato paste
3 tablespoons chili powder
1 teaspoon sugar
2 teaspoons cumin
1/2 teaspoon cayenne pepper
freshly ground black pepper, to taste
Crushed Corn chips
Grated cheddar jack cheese
Crushed red hot pepper
Chopped green onion
Tabasco pepper sauce
- Heat the vegetable oil in a large skillet; add the chopped onion, chopped jalapeno peppers, and ground beef.
- Saute over medium heat, stirring to break up the bits, until the meat is cooked.
- Drain off any fat and transfer to a slow cooker.
- Add the remaining ingredients, except stir-ins.
- Cook on low 4-8 hours or high 2-4 hours.
- Serve with the crushed corn chips, grated cheese, crushed red pepper, chopped green and yellow onion, and Tabasco.
Amount Per Serving
Calories 415 Calories from Fat 132
Percent Total Calories From: Fat 32% Protein 28% Carb. 40%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 5 g
Cholesterol 59 mg
Sodium 974 mg
Total Carbohydrate 42 g
Dietary Fiber 4 g
Sugars 0 g
Protein 29 g
Vitamin A 65% Vitamin C 110% Calcium 0% Iron 32%