Recipe by Emily H.
"A fairly simple and quick chili recipe!"
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lean ground beef
2 (15 ounce) cans
kidney beans, drained and rinsed
1 (11 ounce) can
whole kernel corn, drained
1 (15 ounce) can
1 (6 ounce) can
2 large cloves
masa harina flour
ground cayenne pepper
1 1/2 teaspoons
ground black pepper
I won a Chili Cook-Off at my office with this recipe!
I made this recipe exactly as written. (Well, to be precise, the package of ground beef I used was 2.01 lb.)
The beef used was 90% lean, the beans were light red kidney beans, and the black pepper was freshly ground.
I also opted for the habanero and the sugar. I cooked the chili for only 45 minutes (the low end of the range given in the recipe) because I was really hungry.
This was also the first time I'd ever cooked with both masa harina flour, and a fresh habanero.
I thought this chili was okay, but I guess I'll only give it a 3-star rating because the competition is fierce in the chili-recipe world. Corn is not a common ingredient in chili, and though I like corn in general, I would've rather it hadn't been in this chili. On the other hand, the masa harina made the chili somewhat thick, which is a plus in my book, since I hate watery chili. The chili had a somewhat undesirable sweetness to it, so if I make this again, I wouldn't add the "2 tsp. white sugar" after all.
Lastly, I used my new electric chopper (not quite a full-fledged food processor) for the first time, and with only a few "pulse"s, the vegetables were pretty finely chopped. Next time I would chop or mince the veggies by hand, since I prefer chili to have a little chunkiness to it, vegetable-wise.
In summary, this chili was decent, pretty meaty, and fairly hot with the added habanero.
I think I will make another batch of this, since I have the other half of the red onion left, and with the changes mentioned
This was the spiciest, yummiest chili ever! It was very easy to make and not time consuming at all.
This is the BEST chili recipe I've ever made or tasted! Perfect amount of spice. Thanks. For anyone out their looking for a good chili recipe, this is the one!
My recipe, so of course I love it. But seriously, it's a really good and easy chili to make!
I scaled this recipe to 8 servings. Used 1/2 lb ground sausage in place of 1/2 pound of ground beef. I followed the recipe as stated except for the jalapeno or habanero peppers. I was concerned to would be too spicy for some of the kids eating dinner with us. I did serve the peppers on the side for those to add to their bowls. I felt the chili was very thick. I kept adding water every 15 minutes to try and thin the sauce some. Next time I may add an additional can of tomato sauce. It definitely had some heat even without the peppers.
I had to scale this recipe up to feed 30 people. It was probably THE BEST chili I have ever eaten. And for sure the best I've ever made. This recipe is a KEEPER!!
very good. i omitted the corn on prefrence and added a dash of texas petes hot sauce and another of taliptio and it gave it a nice spice. was a good dinner served with crackers and fruit. i will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Spicy Chili
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 201
** Calories from Fat: 71
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