Hearty Spicy Chili



Let’s talk Chili….I have to admit, I spent most of my life hating it! I know, I know…

However, as an adult, I smartened up and realized it is perfect for these brisk Fall days. I just had to find a type of chili that suited my tastes….and this is most definitely it!


My absolute FAVORITE part of this chili is that it is spicy!! I strongly believe that chili MUST be spicy, and this one does not disappoint!

It packs 2 Habanero peppers and 6 Serrano peppers (LOVE)!


I also love how hearty this chili is. I despise runny chili…

Part of the reason that this chili is so hearty is the MANY vegetables, in addition to the peppers I mentioned previously, it also has:

  • Green Peppers
  • Green Onions
  • Red Onion
  • Celery
  • Anaheim Pepper
  • Canned Tomatoes
  • LOTS of Garlic

I also add 1 Tbsp of Cinnamon. This extra addition helps to make my chili have a deliciously unique flavor!


If you enjoy noodles in your chili, you could mix them in prior to simmering.

Garnishes are pretty much endless, I like shredded cheddar cheese, green onions, and oyster crackers!




Hearty Spicy Chili

  • 1 lb ground beef
  • Salt and Pepper, to taste
  • Cajun Seasoning, to taste
  • Chili Powder, to taste
  • 1 bunch of Green Onions, diced
  • 1 small Red Onion, diced
  • 1 Green Bell Pepper, diced
  • 2 Celery Stalks, diced
  • 6 cloves of Garlic, minced
  • 2 Habanero Peppers, minced
  • 6 Serrano Peppers, diced
  • 1 Anaheim Pepper, diced
  • 4 T butter
  • 1 package of McCormick Chili Seasoning, 1.25 oz
  • 1 can of Diced Roasted Garlic Tomatoes, 16 oz
  • 1 can of Ro-Tel Diced Tomatoes and Green Chilies, 10 oz
  • 1 can of Cream of Mushroom Soup, 8 oz
  • 1 can of Kidney Beans, 15 oz, rinsed
  • 1 T Cinnamon

Optional Garnishes:

  • Shredded Cheddar Cheese
  • Chopped Green Onions
  • Oyster Crackers
  1. Begin by ensuring all of you vegetables are chopped as noted above.
  2. In a medium pan, brown ground beef on medium-high, drain. Add salt, pepper, cajun seasoning, and chili powder.
  3. In a large pot, add butter. Saute all of the chopped vegetables on medium-high, until onions are translucent.
  4. Add meat to the pot with the vegetables. Stir in chili seasoning packet, both types of canned tomatoes, cream of mushroom soup, rinsed kidney beans, and cinnamon.
  5. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, stirring occasionally.


Adapted from Brett Favre’s Chili Recipe


I welcome your feedback, please let me know what you think!