Chili with a Kick

Chili with a Kick on The Sentimentalist

There is nothing quite as tasty as a big bowl of chili once the temperatures start to drop. My husband is obsessed with all things spicy so I figured it was high time I made him something other than my relatively tame (and healthy) turkey chili. There is nothing mild about this beef chili with chiles chipotles mixed in. It’s HOT! It is also a great source of iron and protein. Bookmark this one for later this winter!


  • 1.5 lbs ground beef
  • 1 tbsp canola oil
  • 1 large diced sweet onion
  • 1 diced red bell pepper
  • 1 diced green chili pepper
  • 1 tsp cumin
  • 2 tbsps chili powder
  • 1 15 oz can (drained) kidney beans
  • 1 28 oz can crushed tomatoes
  • 3 tbsps diced chiles chipotles in salsa adobo picoso
  • 1/2 bottle dark beer
  • 2 tbsps sweet bbq sauce
  • 2 tbsps brown sugar


  1. Cook ground beef in a skillet, breaking up chunks with a wooden spoon.
  2. In a large pot combine canola oil, onion, and peppers. Cook until vegetables are soft.
  3. Add meat to vegetables and then stir in all other ingredients.
  4. Cook over medium heat stirring often for 40 minutes. (Leave lid on for first 15 minutes and remove for remainder of time.)
  5. Garnish with grated cheddar cheese or sour cream and serve hot!

Chili with a Kick on The Sentimentalist

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  1. Tracey Viselli says:

    I’m trying this. Since I saw your turkey chili recipe and tried it, it’s been one if my go to recipes. Love it.

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