Chili Five Alarm

Nutriscore Rating: 68/100

Get ready to turn up the heat with this bold and flavorful Chili Five Alarm recipe! Crafted for spice lovers, this hearty chili packs a fiery punch with a dynamic blend of jalapeño and habanero peppers, cayenne, and smoked paprika, perfectly balanced by tender ground beef, vibrant bell peppers, and a medley of kidney and black beans. Simmered to perfection in a robust tomato and beef broth base, it’s seasoned with classic chili spices like cumin and oregano for a deeply satisfying flavor. Ideal for game day gatherings or cold-weather comfort, this chili is customizable with toppings like fresh cilantro, sour cream, and shredded cheddar cheese to cool the intense heat. Quick to prepare and perfect for meal prep, this spicy delight is ready to ignite your taste buds! Keywords: spicy chili, five alarm chili, chili recipe, hearty chili, homemade chili.

Recipe Information

• Prep Time: 15 min
• Cook Time: 1 hr
• Total Time: 1 hr 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 2 pounds ground beef
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 jalapeño peppers, minced
• 1 habanero peppers, minced
• 2 cans canned diced tomatoes (14.5 oz each)
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 can canned kidney beans (15 oz)
• 1 can canned black beans (15 oz)
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• sour cream (optional, for serving)
• shredded cheddar cheese (optional, for serving)

📝 Instructions

10 steps

1. Heat a large pot or Dutch oven over medium-high heat and add the olive oil.

2. Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon. Once browned, remove the beef with a slotted spoon and set aside, leaving the drippings in the pot.

3. Add the diced onion, red bell pepper, and green bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.

4. Stir in the minced jalapeño and habanero peppers, and cook for another 2 minutes, being careful not to overcook them.

5. Add the cooked ground beef back into the pot, followed by the diced tomatoes, tomato paste, and beef broth. Stir well to combine.

6. Rinse and drain the kidney beans and black beans, then add them to the pot.

7. Add the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Mix thoroughly so the spices are evenly distributed.

8. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.

9. Taste and adjust seasonings as needed for spice or salt levels.

10. Serve hot, garnished with cilantro if desired, and add a dollop of sour cream or a sprinkle of shredded cheddar cheese for extra flavor if preferred.

Nutrition Facts

1 serving (2060.2g)

Calories		2806
% Daily Value*
Total Fat		207.2 g	266%
	Saturated Fat	78.7 g	394%
	Polyunsaturated Fat	2.7 g
Cholesterol		687 mg	229%
Sodium		5636 mg	245%
Total Carbohydrate		71.7 g	26%
	Dietary Fiber	25.2 g	90%
	Total Sugars	22.5 g
Protein		176.9 g	354%
Vitamin D		0.2 mcg	1%
Calcium		520 mg	40%
Iron		27.3 mg	152%
Potassium		4106 mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1864 cal (65.2%%)

Protein: 707 cal (24.7%%)

Carbs: 286 cal (10.0%%)