If you like spicy things, this Super Spicy Texas Chili Recipe is for you.
If you don’t like super spicy, you can take it down a notch (or several) by using fewer peppers.
And if you don’t like spicy things at all, or chili for that matter, you can let everyone else enjoy it while you still benefit from some seriously clear sinuses just from being in the vicinity of all this hotness!
2 pounds chili beef
1 large onion, diced
1 large bell pepper, minced
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
2 (28 ounce) cans diced tomatoes
4 (8 ounce) cans tomato sauce
6 jalapenos, minced
8 habanero peppers, minced
1/2 cup chili powder
1 tablespoon crushed red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon salt
3 whole garlic cloves, minced
Cook and stir the beef, onion, garlic and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender (about 10 minutes). Drain grease from the beef. Stir in beans, tomatoes, tomato sauce, jalapenos and habaneros, chili powder, red pepper flakes, pepper, salt, and garlic. Bring to a slow boil; cover and reduce heat. Simmer at least 30 minutes, stirring occasionally. The chili can be simmered for several hours…the longer it simmers, the more flavorful it will be.
Also, according to Charles, (who made this), it actually tastes even better the second day…so, you might prepare it the day before you need and then heat it up your crock pot and serve the next day for maximum deliciousness!