I have been making my spicy stovetop chili recipe the same way for years — until recently. 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 cooked 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 three or four servings. You can make it for company, eat it several times in one week, or freeze individual portions for later use.
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
More Ground Beef Recipes
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