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
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.
Spicy Stovetop Chili Recipe
Spicy stovetop chili you can have ready in a little over an hour.
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.
**I used cannellini beans, but cranberry, roman, kidney, or navy beans are fine
Also, if the tomatoes are a bit sour, add a pinch of sugar.
Ingredients
- 2T vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb grass-fed ground beef (or half beef, half pork)*
- 14 oz crushed tomatoes (or 1/2 a 28 oz can)
- 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
- Heat the oil in a large saucepan or Dutch oven. Add the onions and cook on low heat until soft.
- Add the garlic. Cook stirring for a minute or two.
- Add the meat and brown, stirring so it browns evenly.
- Add the tomatoes, tomato paste, and the beans. Add the sriracha and the spices.
- Simmer on low heat about 60 minutes.
- Adjust seasoning as necessary.
- Serve in bowls, and top with sour cream and shredded cheddar cheese.
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
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