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Spice-Up-My-Life Chili

Total Time

Prep: 45 min. Cook: 25 min.


18 servings (7 quarts)

My big-batch chili will spice things up and keep you warm on a crisp winter day. Serve with a side of cornbread, or spoon over pasta for a change of pace. —Amy Hutchinson, Iowa Falls, Iowa


  • 4 pounds lean ground beef (90% lean)
  • 2 medium onions, finely chopped
  • 2 medium green peppers, finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 4 cans (16 ounces each) chili beans, undrained
  • 4 cans (15 ounces each) tomato sauce
  • 4 cans (10 ounces each) diced tomatoes and green chilies
  • 4 cups tomato juice
  • 3 tablespoons chili powder
  • Shredded Colby-Monterey Jack cheese, optional


  1. In a stockpot, cook and crumble beef with onions and peppers in batches over medium heat until beef is no longer pink and vegetables are tender, 15-20 minutes; drain. Return beef mixture to pot.
  2. Stir in beans, tomato sauce, tomatoes, tomato juice and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, 25-30 minutes. If desired, serve with cheese.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups (calculated without cheese): 302 calories, 9g fat (4g saturated fat), 63mg cholesterol, 1187mg sodium, 31g carbohydrate (7g sugars, 8g fiber), 28g protein.

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