If you like your chili seriously hot, this hot chili recipe is for you.
For an even bigger kick, use the whole teaspoon of cayenne pepper.
If you’re a fan of this metabolism-boosting sensation, you’ll love this easy hot chili recipe.
Photo:Christine Ma
(And if you don’t, we’ll tell you how to tone it down!)
Bell peppers don’t add spice, but they do add flavor.
Green bell peppers are less sweet than red, but they offer a splash of color.
Christine Ma
The color of bell pepper you choose is up to your personal preference.
We call for bottled garlic here which offers a more muted flavor than fresh.
(Plus, it cuts down on the chopping!)
Christine Ma
If you want to use fresh, three large cloves will be enough.
If you want to skip this step, we recommend using 90% lean or leaner beef.
Stir in the Beans
Canned beans offer fiber and a neutralizing flavor to the dish.
Christine Ma
Be sure to give them a rinse before you add them to wash off some of the sodium.
If you’rewatching your sodium intake, using no-salt-added beans can reduce the sodium amount even further.
Mustard offers a horseradish-like bite and a hint of vinegar while tomato paste thickens the chili and adds sweetness.
Ground cumin, which appears often in chili, adds an earthy flavor.
Bring on the Heat
The rest of the ingredients add heat to the chili.
Also, ensure your spices are fresh.
Opt for plain canned tomatoes without green chiles and choose mild chili powder.
you’ve got the option to add just a pinch of cayenne, or leave it out.
Bring to a boil; reduce heat.
Cover and simmer for 30 minutes, stirring occasionally.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
