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Extreme Pepper Chunky Chili

*Updated* / By: 36 Comments

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Extreme Pepper Chunky Chili satisfies the chunky and spicy crowd.  Filled with lots of beef, beans and heat it’s the real chili deal!! Perfect for game days, cold days, or just to curb your chili craving.

Close up of Chunky Chili in a bowl with cornbread on the side.
We LOVE chili in this house.  All kinds of chili…beef, chicken, turkey…even vegetarian chili is great.  The one common thing in all the chili’s is that it has to be spicy!!  Loaded with beans, veggies, meat….yes…but spicy is a MUST!! This recipe is even better if you make it with roasted tomatoes.

Usually I go the ground meat route, but decided that I had lots of steak in the freezer that needed to be used…and chunky chili was a great way to accomplish this.  Now it is our favourite one!

Another thing I love about chili’s is using the slow cooker.  Basically a little prep work and dinner cooks while I relax, read or shop, and of course it gives me time to make either muffins or cornbread to go along with the meal. My slow cooker has the option of using it on the stove top for pre-browning, which is great so I have less clean up too.  You can also prepare this on the stove top if you prefer.

Chili recipe ingredients.

I always have the staples of canned beans and tomatoes in the house.  A large selection of different chili powders are in my spice rack at all times.  Basically fresh peppers and jalapenos are the last minute things….so I will usually pick those up during my trip to the grocery store.  I love simple foods.  It’s not always about the complicated dishes, comfort food hits the spot just fine.

Onions cooking in a pot.

So you know the chili basics…saute the onion and garlic until soft.

Closeup of the meat getting added to the chili pot.

Add dried pepper powders and other spices. Add the beef and brown until no red remains.

Diced peppers getting added to the chili to cook.

Transfer pot to crockpot cooking container…and add all the remaining ingredients.

Chunky Chili all ready to cook in the slow cooker.

Let it cook on high for 5 hours.  I will usually thicken the chili during the last 1/2 hour of cooking with either cornstarch or arrowroot powder and a bit of water.

Overhead shot of chili in a bowl with some cornbread on the side.

There you have it…a wonderful thick, spicy, chunky chili for you to enjoy.  You can make a huge batch because it freezes well!!

For add ons to your meal try either of these great recipes.  Cornbread is a must with us!!

KK’s Cheezy Cornbread

Savoury Cheddar Onion Muffins

Extremem Pepper Chunky Chili

Extreme Pepper Chunky Chili

A chili that satisfies the chunky and spicy crowd. Filled with lots of beef, beans and heat this Extreme Pepper Chunky Chili is the real chili deal!!
5 from 1 vote
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Course: Slow Cooker
Cuisine: Canadian, Tex-Mex
Keyword: Spicy Comfort Food
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Author: Gloria Duggan | Homemade & Yummy

Ingredients

  • 2 pounds sirloin steak (cut into 1 inch pieces)
  • 2 diced onions
  • 2 cloves of garlic
  • 1 dried Ancho chili pepper (rehydrated,seeded and diced)
  • 2 jalapeno peppers (seeded and diced)
  • 1 1/2 tsp Aleppo chili powder
  • 1 tsp Serrano chili powder
  • 1 yellow bell pepper (seeded and diced)
  • 1 orange bell pepper (seeded and diced)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 28 ounces canned diced tomatoes (Petit Cut Black Pepper and Roasted Garlic)
  • 28 ounces can of red kidney beans (rinsed and drained)
  • 2 tbsp olive oil

Instructions

  • In a skillet (or if your crockpot has a stove top vessel option) heat the olive oil and saute the onion and garlic until soft.
  • Add dried peppers, cumin and saute till fragrant.
  • Add beef, Worcestershire sauce, salt and pepper and cook till no red remains in the meat.
  • At this point...either transfer these ingredients to a slow cooker, or transfer your cooking vessel to the crockpot container.
  • To the meat mixture add the diced fresh peppers, tomatoes, beans and broth.
  • Mix and cook on high for 5 hours.
  • If you like a thicker chili, thicken during the last 1/2 hour of cooking with cornstarch or arrowroot flour and water.
  • Serve with:KK's Cheezy Cornbread

Notes

You can also cook this on the stove top. Make a huge batch because it freezes so well. The heat can easily be adjusted with the amount of peppers you add.
Also goes great with:
Savoury Cheddar Onion Muffins
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Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

 

Reader Interactions

Comments

  1. Marisa Franca

    We can eat chili any time of year but there is no better time when there is a chill in the air. Your chunky chili with peppers looks delicious. So rich and full of meat — Hubby loves his meat. We enjoy trying new recipes — we’ll have to give your chili recipe a try. I’m getting hungry looking at it.

    Reply

    • Chef G

      Slow cookers are AWESOME…especially when you are really busy doing lots of other things….or you just want a relaxing day. I LOVE them!!

      Reply

    • Chef G

      I love the heat in chili too. You can do this without a slow cooker….and I do sometimes. The reason I LOVE slow cookers is that on really busy days I can just put dinner in and forget it….until I want to eat of course!! ENJOY and thanks for stopping by.

      Reply

  13. Kristy @ She Eats

    Oh yes. I totally agree. Cornbread is a MUST with homemade chili. And camping. The best thing ever is camping with a pot of homemade chili and a skillet of cornbread just as the peak season turns to Fall. So cozy. So delicious. So good.

    Reply

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