Tasty Tuesday: Chili With A Kick (On a Wednesday)

Wednesday, November 2, 2016

Happy (late) Tasty Tuesday everyone!
Yesterday I threw an event that consumed my entire day so I wasn't able to get this recipe up, but the show must go on because I'm trying so hard not to skip a week!
So, here it is... just a little later than usual ;)
I have my white chicken chili recipe on here and that is hands down my favorite, but sometimes you just need a good hearty chili recipe in you life, right?
I always make chili on Halloween so I had to wait to post this until we ate it.
Unfortunately, I totally forgot to take pictures that day ha!
Sooo here's a really sad picture of the small cup of chili that was left.
I'm a believer in chili having a kick so I made sure this one has a good one.
Watch out though, your hand will burn if you don't use a glove when cutting jalepeno! (I learned that the hard way)


  • 1 pound ground beef
  • 2 tablespoons oil
  • 1/2 chopped yellow onion (or a little more, I love onion so I do more)
  • 1 chopped green bell pepper
  • 1 chopped red bell pepper
  • 2 cloves garlic, minced
  • 1 fresh jalapeño pepper, very finely chopped (this is optional but highly recommended)
  • 3 tablespoons chili powder (opt for the hot mexican style if you want even more of a kick, this is what I always do. However if you only want a "semi" kick then just do one tbsp of the hot and 2 regular)
  • 1 tsp garlic salt + a few dashes to taste
  • 1 tsp garlic powder 
  • 3 teaspoons white sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups tomato juice
  • 1 can of chili ready diced tomatoes
  • 1 can tomato sauce
  • 2 small cans diced green chilies 
  • 1 can chili beans
  • 1 can pinto beans
  • 1 can yellow corn 
  • Fritos, shredded cheese, and sour cream to top it

  • Directions:
    1. In a skillet with oil of your choice, cook your ground beef over medium high heat until no more pink is seen. Add in a dash of garlic salt while cooking. Chop onion, bell peppers, garlic, and jalepeno while it's cooking. Once it is cooked through, transfer the meat to your crockpot and leave the excess juices in the skillet.
    2. Keep your heat on medium-high and add onion, bell peppers, garlic, and jalepeno to the same skillet. Stir occasionally and cook until onion is translucent. Don't brown your onion. Turn the heat off and add in your chili powder, sugar, oregano, salt, pepper, garlic salt, and garlic powder. Stir it all together until veggies are well coated.
    3. Now add your veggie mixture on top of the ground beef. Next, add in your tomato juice, diced tomatoes, tomato sauce, beans, green chilies, and corn. Give it a good stir and keep it on low for 7 to 8 hours or high for 4-5. Serve it nice and warm with lots of cheese, fritos, and sour cream!

    There ya have it!
    I'm so excited to make this when it's snowy outside!
    Yes, I'm the freak that's excited for the snow ha!
    I have a few more soups up my sleeve since it is soup season after all, and I can hardly wait to share them with you guys!
    Now to go pick out my outfits for Pinners Conference this weekend!
    Who else is going? I'd love to see you there :)

    All my love,
    Aleigh Joy

    1 comment

    1. I love a good bowl of chili on a cold day! I manage to burn my hands every single time I cut hot peppers. I always remember gloves AFTER the fact. ��