spicy stovetop chili recipe

Small Batch Spicy Stovetop Chili Recipe

I have been making my spicy stovetop chili recipe the same way for years — until last week that is. There was a blizzard raging outside and I figured chili would keep me (and the apartment warm).  The recipe has evolved since I first started making it, but I’ve been consistently using kidney beans, green and red bell peppers and threw in some chopped jalapeños and a couple of spoonfuls of salsa.

However, I didn’t have any of those ingredients on hand and had no intention of going outside to get them! So, I improvised.  Instead of kidney beans I used cooked small white beans (which I had leftover from making this delicious garlicky bean dip).  If you don’t have soaked beans ready, use this quick soaking method to speed up the process, or just use half a can.

That solved the bean problem, but there was still the question of adding more heat.  I did have plenty of sriracha sauce and ground cayenne, so I used that and added a pinch of cinnamon to balance it out.

The chili came out so well I think I may make it this way going forward.  Less chopping!




This makes about 3 or four servings.  You can make it for company, eat it several times in one week, or freeze individual portions for later use.

Spicy Stovetop Chili Recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Category: entree

Cuisine: Tex-Mex

four servings

Spicy Stovetop Chili Recipe

Spicy stovetop chili you can have ready in a little over an hour.

Ingredients

  • 2T vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb grass-fed beef*
  • 1/2 can crushed tomatoes
  • 1 T tomato paste
  • 1 tsp cumin
  • 1T chili powder
  • 1/2 cup white beans (soaked and cooked), or about 1/2 can
  • 2 squirts sriracha sauce
  • 1/2 tsp dried coriander
  • 1 generous pinch cayenne powder
  • 1 generous pinch ground cinnamon

Instructions

  1. Heat the oil in a large saucepan or Dutch oven. Add the onions and cook on low heat until soft.
  2. Add the garlic. Cook stirring for a minute or two.
  3. Add the meat and brown, stirring so it browns evenly.
  4. Add the tomatoes, tomato paste, and the beans. Add the sriracha and the spices.
  5. Simmer on low heat about 60 minutes.
  6. Adjust seasoning as necessary.
  7. Serve in bowls, and top with sour cream and shredded cheddar cheese.

Notes

*I used grass-fed beef because I think it tastes better. If you can't get it, or you disagree, use the regular kind.

Also, if the tomatoes are a bit sour, add a pinch of sugar.

Substitutions and Variations for Spicy Stovetop Chili Recipe

  • use kidney beans instead of white beans
  • replace the sriracha with Tabasco sauce
  • add a teaspoon or two of salsa
  • add jalapeño peppers to taste
  • add about 1/4 each red and green bell pepper about 10 minutes before the end of the cooking time (so they keep a bit of crunch)
  • use 2/3 pound beef and 1/3 lb. pork

Calphalon Stainless Steel Dutch Oven, 5-quart
Dutch ovens are great for chili, for large pots of pasta (or pasta sauce). They can be used on the stove or in the oven for baking. This one has a glass lid (which I like because you can see if the water is boiling without getting a facefull of steam. It also has measuring lines (to make it easy to tell how much water or food you’ve added, as well as a built-in colander (handy for pouring out the water when you make pasta).

The Chili Cookbook
If you really love chili, and are willing to be creative with it, this is a great resource. It’s got chili with ingredients you might not normally associate with chili, as well as lots of classics. There’s different sorts of beans (or no beans at all), vegetarian options, even one with lobster and corn! There are also recipes for huevos rancheros and even instructions on making your own chorizo. I better stop now, I’m about to start drooling over my keyboard.