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You are here: Home / Recipes / Extreme Pepper Chunky Chili

Extreme Pepper Chunky Chili

August 5, 2015 *Updated* August 25, 2021 / By: Gloria Duggan | Homemade & Yummy 32 Comments

This post may contain affiliate links. As an Amazon Associate I earn from qaulifying purchases. Disclosure Policy.
Recipe Jump

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. Have you tried chorizo sausage chili?

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!

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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 ½ 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 ½ teaspoons Aleppo chili powder
  • 1 teaspoons Serrano chili powder
  • 1 yellow bell pepper (seeded and diced)
  • 1 orange bell pepper (seeded and diced)
  • 1 teaspoons cumin
  • ½ teaspoons salt
  • ½ teaspoons pepper
  • 1 tablespoons 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 tablespoons 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 ½ 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
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

 

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MEET THE AUTHOR

Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

Reader Interactions

Comments

  1. Marisa Franca

    August 13, 2018 at 10:37 am

    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
    • Homemade & Yummy

      August 14, 2018 at 8:57 am

      HAHAH…yup once the cold weather sets in…if it is in bowl I am a happy girl.

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