For a smokier flavor, consider using smoked bacon or adding a teaspoon of liquid smoke to the chili. Adjust the amount of habanero-based hot sauce to your desired level of spiciness. Start with a smaller amount and add more to taste. This chili is even better the next day! The flavors meld together beautifully as it sits. Serve with your favorite toppings such as shredded cheese, sour cream, chopped onions, or avocado slices.
Micah's 4 1/2-Alarm Chili
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PREP TIME10 mins
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COOK TIME6 hrs 15 mins
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TOTAL TIME14 hrs 55 mins
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SERVING20 People
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VIEWS15
This is a robust and deeply flavorful chili, striking a perfect balance between sweet and spicy. Ideal for feeding a crowd or savoring over several days as the flavors meld and intensify. This recipe is easily adaptable to your personal preferences.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol22 mg
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Fiber5 g
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Protein12 g
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Saturated Fat2 g
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Sodium810 mg
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Sugar11 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
In a large skillet over medium heat, combine the ground beef and chopped onion. Cook, stirring occasionally, until the beef is browned and the onion is softened, about 5-8 minutes. Drain off any excess grease.
02
Step
10 mins
Place the bacon in a separate large skillet. Cook over medium-high heat, turning occasionally, until crispy and evenly browned, about 8-10 minutes. Remove from skillet, drain on paper towels, and once cooled, chop into bite-sized pieces.
03
Step
5 mins
In a large, heavy-bottomed pot or Dutch oven, combine the browned beef and onion mixture, chopped bacon, kidney beans (undrained), baked beans (undrained), diced stewed tomatoes, brown sugar, barbeque rub, chili powder, habanero-based hot sauce, and garlic powder. Stir well to combine.
04
Step
4 hrs
Bring the chili to a simmer over medium-low heat. Reduce heat to low, cover, and cook, stirring every 30 minutes, for at least 2-3 hours, or up to 4 hours, allowing the flavors to meld and deepen. Ensure the chili does not stick to the bottom of the pot.
05
Step
30 mins
Remove the chili from heat and let cool slightly, about 30 minutes, before transferring to an airtight container.
06
Step
8 hrs
Refrigerate the chili for at least 8 hours, or preferably overnight, to allow the flavors to fully develop.
07
Step
4 hrs
Before serving, reheat the chili over low heat, stirring occasionally, for at least 4 hours, or until heated through. The longer it simmers, the richer the flavor becomes. Adjust seasonings to taste before serving.
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Please Rate
Al Padberg
May 25, 2025I've made this chili several times, and it's always a hit. The longer it simmers, the better it gets!
Andy Trantow
May 19, 2025I adjusted the spice level to suit my taste, and it turned out perfectly. This is now my go-to chili recipe.
Christelle Barrows
May 19, 2025This chili is amazing! The perfect balance of sweet, spicy, and smoky. My family devoured it!