Easy Spicy Beef Chili
Easy Spicy Beef Chili ~ loaded with beef, beans and vegetables, this chili packs just right amount of heat + 3 secret ingredients that take it to the next level.
If you’re thinking you’ve seen this recipe before ~ you have ~ I’ve updated the photos on this classic, crowd pleasing favorite because it’s fall and whether you’re a fan or not, it’s football season and friends, in my book, those two go together like peanut butter and jelly.
You don’t have to like football to enjoy all the amazing food people create when they gather to watch a game or three. Football food is almost a competitive sport in itself.
Easy Spicy Beef Chili is great for a crowd but also freezes really well in individual servings for lunch. On a cold winter day, it’s practically a radiator in a bowl.
Easy Spicy Beef Chili Instructions:
Drizzle some olive oil in a large pot and once it’s hot add the ground beef and season it with salt and pepper. Sear the beef over medium-high heat then add the onions and celery lowering the heat to medium and continuing to cook, breaking up the beef with a wooden spoon or spatula.
If you’re adding jalapeno for extra heat, finely mince it and add to the pot too.
Once the beef is browned and the veggies are tender, drain any excess fat then add one package of McCormick chili spice and blend it well. McCormick has just the right spices in all the right amounts.
Next lightly drain the beans and add them to the pot along with the tomato sauce and diced tomatoes.
On a side note, beans are a stark dividing line in my family, but in my book, chili needs beans.
The next are two of the three ‘secret ingredients’, freshly squeezed lime juice and white vinegar. These simple ingredients make the flavors in this Easy Spicy Beef Chili pop.
Cover and simmer about half an hour over low heat, stirring it occasionally.
Last fold in the cilantro then cover and cook another 5 minutes. The inspiration for the ‘secret ingredients’ came from my fresh Salsa recipe that incorporates lime, vinegar and cilantro and they make this chili even better.
There are lots of toppings for chili – sour cream, avocado, shredded cheese, crackers, corn muffins or just in its natural state.
I’ve been making Easy Spicy Beef Chili for such a long time I don’t even look at a recipe any more. I’ve tweaked it over the years until it’s about as close to perfection as a bowl of chili can be. Once fall hits, it’s always in the dinner rotation. It’s a quick, but hearty and warming weeknight dinner and the additional ingredients make it so delicious it almost takes its own victory lap.
- Drizzle of olive oil - about 1 tablespoon
- 1 stalk of celery, diced
- 1 medium onion, chopped
- 1 pound of ground beef, chuck or round (your choice)
- Salt and pepper to taste
- 1 fresh jalapeno finely minced (optional)
- 1 package of McCormick Chili seasoning
- 28 ounce can tomato sauce
- 8 ounce can of tomato sauce
- 14 ounce can diced tomatoes (or about 1 1/2 C fresh chopped tomatoes)
- 1 can dark kidney beans
- 1 can light kidney beans
- 2 tablespoons of white vinegar
- juice from 1/2 of one lime
- 1/4 C cilantro, finely chopped
- Drizzle the olive oil in a pot and once it’s hot add the ground beef.
- Season with salt and pepper and sear it over medium-high heat.
- Add the onions and celery (+optional jalapeno), lowering the heat to medium and continuing to cook, breaking up the beef with a wooden spoon or spatula.
- Once the beef is browned and the vegetables are tender, drain any excess fat then add one package of McCormick chili spice and blend it well with the meat.
- Next add both cans of kidney beans, the vinegar and lime juice.
- Cover and cook over low heat 30 minutes, stirring occasionally.
- Add the cilantro, cover and cook another 5 minutes.
- Optional toppings: sour cream, shredded cheddar cheese, avocado. Serve with crackers or cornbread.