JRay's Chili

JRay's Chili

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Katie 1

"If you love heat, this chili is for you. I've taken a combination of a few of my favorite chili recipes and added my own personal touches to create a very flavorful, spicy chili. You can also sub dried basil and oregano for fresh, and bacon bits for crumbles; fresh is always a better flavor though. The longer it simmers, the better it tastes. Serve in bowls with Cheddar cheese and sour cream topping. Goes well with cornbread."
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1 h 40 m servings 282 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1248 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Break ground beef into a large stock pot over medium-high heat; cook and stir until completely browned, 7 to 10 minutes. Drain fat from the beef and return pot to heat.
  2. Stir tomato sauce, light red kidney beans, dark red kidney beans, salsa, celery, onion, bell pepper, jalapeno pepper, chili seasoning, bacon, garlic, oregano, basil, salt, black pepper, and sugar with the ground beef in the pot. Place a cover on the pot and cook the chili until the flavors have blended, at least 1 hour.


  • Cook's Note:
  • For less heat, remove the seeds from the jalapeno before chopping.



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