I could use best, or great, fantastic, or amazing, but this is the phrase you’ll say after trying this spicy chili… “That’s some damn good spicy chili!” Yup, it’s spicy and rich and has the BEST flavor by far. I make chili all the time and this is my favorite recipe!
Are you looking for an easy but super tasty chili that has just the right amount of heat? Start the night before in a slow cooker and have a big bowl of sausage and bean chili ready by lunch or dinner.
Do you have to cook it that long? Well, no. But, do you want the best damn spicy chili, or not? Allowing this spicy chili with beans to slow cook is how and why it has the best flavor.
All the ingredients meld together into a beautifully infused sauce with great texture, too. The depth of flavor is going to enhance in this time and that umami flavor is activated.
It’s Fall and Winter is nearing so what better time to whip out your favorite chili recipe! We’re talking hearty, savory, saucy chili that satisfies your senses and warms your belly.
Ingredients for spicy chili
hot Italian sausage – great flavor and spice, I love Publix’s brand
beef bone broth – low sodium, this is the best part of this spicy jalapeno chili. It enhances the sauce and enhances the depth of flavor
beans – chili beans (red beans), black beans, and pinto beans
canned tomatoes – crushed tomatoes, tomato sauce and paste, and chili tomatoes – I love that it has some of those chili spices
seasonings – chili powder, garlic powder, onion powder, and ground cumin, salt, pepper, Worcestershire sauce, soy sauce, and hot sauce
vegetables – yellow onion, sweet onion, green and red peppers, chili peppers, jalapeno, garlic – hello flavor!
sugar – sugar will make a huge difference on reducing acidity without actually sweetening the sauce
I want to try this slow cooker chili but I can’t eat spicy foods! 🙁
For my readers who are sensitive to spicy foods, I totally get it. I have issues handling heat and often have to adjust recipes to counteract the heat. So, following this recipe will give you a spicy crockpot chili, BUT feel free to remove the spicy peppers and spices.
I say this because there is still amazing flavor to shine without the heat! You could even add diced zucchini in the last 25 minutes for more veggies.
You’ve got to check out these stick-to-your-ribs meals:
- Manicotti Smothered with Scratch Sausage Tomato Sauce
- Ham and Bean Soup
- One-Pot Rustic Beef Tortellini Stew
Can I use ground beef instead of sausage?
Because I use spicy sausage, some of the flavors do come from this ingredient. So other than that, you can easily use ground beef, or even a combination of both, in this chili recipe.
Tip: Don’t forget to add in the sugar. It is a key ingredient to cut the acidity from the tomatoes. If you’re like me, you get heartburn. And I mean, lava stomach. That’s from the tomatoes, for me, anyway. Sugar makes a huge difference!
Can I cook it on the stovetop?
If you’re going to cook something low and slow for a long period of time, a slow cooker friendly recipe is a must. That being said, though, there’s no reason you can’t make the best damn chili recipe on the stove with ease. Follow the instructions and simmer on the stove for 2-4 hours for the best damn chili recipe.
How do I make this spicy chili recipe?
Do you love quick and easy recipes? Uh, yeah, me too! Mind you, there’s a bit of prep, but once it’s in the pot you don’t have to think about it again until the next day!
Step 1: Prep your veggies. Chop the onions, the peppers (green and red bell peppers, chili pepper, and jalapenos), and garlic. Set aside.
Step 2: Heat a large skillet with olive oil. Split the hot Italian sausage and remove from the casing. Crumble into the hot oil and brown.
Continue by adding in the chopped veggies and sautee for just a few minutes. We’re just releasing some of the sweetness of the onions and heat from the peppers by doing this, and making it more fragrant.
Push sausage and veggies to the side and add in the tomato paste, cooking until a deep brown.
Remember, if you like things a little less spicy, be sure to remove the seeds from the peppers. You’ll still get that delicious flavor without the heat!
Step 3: Turn your slower cook on High. Pour in the broth, tomatoes, sauces, seasonings, beans (no need to soak first, but do rinse), cooked sausage, and veggies.
Step 4: Cover and cook on low for 6-8 hours or high for 4-6 hours. I’m just saying, the longer the better.
How to store chili
Allow chili to cool before storing in an air-tight container in the refridgertor up to 5 days or in the freezer for up to 3 months.
When you’re ready to enjoy this spicy chili again, simply pull from the freezer the night before. Heat the chili completely through on the stovetop or in the microwave.
Combat the cold weather with this Damn Good Spicy Chili recipe. Even better is to whip up a batch of my Creamed Corn Muffins for an absolutely scrumptious meal.. yum!
Damn Good Spicy ChiliCourse: All Recipes, soups, dinner, mainCuisine: AmericanDifficulty: Easy
This is some damn good spicy chili and your taste buds are going to love you for it. It’s hearty, savory, and has the perfect amount of heat.
2 medium onions, diced
1 small green pepper, diced
1 small red pepper, diced
2 red chili peppers, sliced and chopped
2 jalapenos, diced
6 large garlic cloves, chopped
3 hot Italian sausages, casing removed
1 carton beef bone broth
1 can chili beans
2/3 cup dry black beans (or 1 can)
2/3 cup dry pinto beans (or 1 can)
1 can chili tomatoes
1 can crushed tomatoes
1 can stewed tomatoes, hand-crushed
1 can tomato sauce
2 tbsp tomato paste
2-3 tbsp brown sugar
- Chili Seasonings
4 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp ground cumin
2 tbsp Worcestershire sauce
2 tbsp soy sauce
hot sauce, to taste
salt and pepper to taste
- Heat a large skillet with oil. Add in the sausage and cook until brown and crispy. Add in the chopped peppers and onions and cook for 2 minutes. Add in the garlic until just fragrant.
- Push the sausage and veggie mix to the side of the pan and add in the tomato paste. Cook until dark brown and mix into the sausage and veggies. Deglaze the pan with a cup of bone broth.
- Turn the slow cooker on and add in the canned tomatoes and the beans, sauces, remaining broth, sugar, and seasonings. Then add in the sausage and veggie mix. Stir and cover.
- Cook on low for 6-8 hours, or on high for 4-6 hours.
If cooking on the stove top, use a large pot instead of the skillet. Add step 3 straight into the pot and simmer on medium for 2 hours.
- Remove seeds from spicy peppers for less heat, or keep in for more.