I know, I know. I already have a chili post on here. But this recipe is so good (thanks for the base, BigOven) that I don’t even care. Plus, it’s really cold out and it has me thinking nonstop about a good bowl of chili. And yes, of course I had some for dinner the past two nights.
Not to say my first glorious chili post was anything but terrible. They’re just different takes on the same dish.
The main difference is that this one involves you making your own chili seasonings instead of using a packet. And despite the convenience of these little packets (and they’re even pretty tasty), you’ll never really feel the need to use them again after making your own mix.
It’s just like when you start making your taco seasoning (or any, for that matter) instead of using those packets. Once you begin experimenting and controlling what you put into your seasonings, it’s hard to go back.
Aside from the mix, there are a couple of other differences that set this chili apart from others. Two words: jalapeno and smoked paprika.
Those two nice additions were my husband’s suggestion, and boy am I glad I ran with them. The jalapeno really took the heat level up at a notch–and in a really, really good way.
As for the smoked paprika, well, we like to think it did something special. We just know one thing is for sure: the addition of the jalapeno and some smoked paprika made this chili go from good to fantastic.
For anyone who tries this recipe, I’m curious as to what you think. Share your thoughts below!
[TOTAL COOKING TIME: 2 HOURS, 10 MINUTES]
- 2 lbs ground beef
- 2 tablespoons onion powder
- 3/4 teaspoon garlic powder
- 1 jalapeño, cut in rounds
- 1 large can (46 oz) tomato juice (Red Gold brand recommended)
- 4-5 tablespoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1-2 teaspoons cumin
- 1/2 teaspoon paprika (1/4 regular; 1/4 smoked)
- 1 can hot chili beans (Brooks brand recommended)
- Handful of spaghetti noodles *optional
- Cook and stir ground beef with onion powder, garlic powder, and the jalapeño rounds in large dutch oven or stock pot set over medium-high heat. Cook until meat is brown. Drain off fat.
- Stir in remaining ingredients expect beans. Bring to boil and reduce heat to low.
- Cover and simmer 2 hours, stirring occasionally.
- About 10 minutes to go until chili is done, bring water to a boil and add spaghetti. Parboil pasta and add to chili just before stirring in beans.
- Stir in beans; heat through to serve.
- The original recipe calls for an addition of green or red bell pepper. We decided to omit since we felt it gave the chili an odd flavor, but some just enjoy the texture.
- Adding spaghetti noodles is completely optional, though I recommend it for making the dish go further.
- Experiment with the chili mix–you’ll probably find you like a certain amount of chili powder, cumin, and especially the cayenne pepper.
- We like to top our bowl of chili with a heaping amount of cheese and crackers. Of course. 🙂