Spicy Rye's Ultimate Chili Recipe
Savour the rich, bold flavours of our Spicy Rye's Ultimate Chili, a hearty and satisfying dish that's sure to become a favourite in your recipe collection. This chili brings together ground beef, kidney beans, and a flavourful tomato base, all elevated by the addition of Spicy Rye's Original Hot Pepper Sauce. The heat from the hot pepper sauce makes this chilli a standout, perfect for warming up on cold days, feeding a crowd on game day, or simply enjoying a comfort food classic.
Our Ultimate Chili recipe has been carefully crafted to balance flavours and textures. The spicy, smoky heat from the Spicy Rye's Original Hot Pepper Sauce infuses every spoonful, blending seamlessly with the robust flavours of the beef, beans, and spices. Each bowl of this chilli promises a hearty and flavourful meal that will keep you returning for more.
Follow our step-by-step guide to create Spicy Rye's Ultimate Chili at home. Serve it alongside classic sides like sweet cornbread, a refreshing green salad, or a comforting bowl of rice for a complete, well-rounded meal. Experience the unique flavour and heat of Spicy Rye's Original Hot Pepper Sauce in this delicious chilli recipe today!
Spicy Rye's Ultimate Chili Recipe
Original Hot Pepper Sauce
Warm up with a bowl of Spicy Rye's Ultimate Chili. This hearty chili is packed with beef mince, kidney beans, and a rich tomato base; all brought to life with Spicy Rye's Original Hot Pepper Sauce. This chilli is perfect for a cosy night in, a game day gathering, or any time you need a comforting and filling meal.
900g (2 lbs) beef mince
- 1 large onion, chopped
4 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño pepper, seeds removed and minced (optional for extra heat)
1 can (400g) chopped tomatoes
200g tomato paste
½ cup Spicy Rye's Original Hot Pepper Sauce
1 can (400g) kidney beans, drained and rinsed
1 can (400g) black beans, drained and rinsed
1 can (400g) corn, drained
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp smoked paprika
½ tbsp salt
½ tbsp black pepper
2 cups beef broth
Shredded cheese, sour cream, and chopped green onions for garnish
In a large pot, cook the ground beef over medium heat until browned, breaking it up into smaller pieces as it cooks. Drain any excess fat.
Add the diced onion, garlic, red bell pepper, green bell pepper, and minced jalapeño pepper (if using) to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the chopped tomatoes, tomato paste, Spicy Rye's Original Hot Pepper Sauce, kidney beans, black beans, corn, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine.
Pour in the beef broth and stir until everything is well combined.
Bring the chili to a simmer, then reduce the heat to low and let it cook for at least 1 hour, stirring occasionally. For deeper flavours, you can let the chili simmer for 2-3 hours.
Adjust the seasoning to taste, adding more Spicy Rye's Original Hot Pepper Sauce if desired.
Serve the chilli hot, garnished with shredded cheese, a dollop of sour cream, and chopped green onions.
Cornbread: A slice of sweet, moist cornbread is the perfect companion to this spicy chilli.
Green Salad: A crisp green salad with a light vinaigrette can help balance the hearty richness of the chilli.
Rice: A side of plain or cilantro-lime rice would complement the flavours of the chilli and provide additional heartiness.
Calories 350, Protein 25 grams, Fat 15 grams, Saturated Fat 6 grams, Trans Fat 1 grams, Carbs 25 grams, Fiber 7 grams, Sugar 6 grams, Sodium 700 milligrams, Cholesterol 70 milligrams