Paula Deen's Spicy Chili

My husband had his Sunday School class over last Friday and we had a chili night.  We had 4 pots of chili and all the trimmings.  I was signed up for chili and I was really nervous because I hadn’t ever made it before (from scratch).  I do like I always do….when in doubt, go to Paula Deen!  You can never go wrong with one of her recipes!  So, that’s what I did.  I made her Spicy Chili.  I wish I could tell you how good this tasted, but by the time I got around to getting some…..it was already gone!!

My 6 qt. crock pot was completely empty!  That’s what I get for standing around and talking too long, I guess!  My pot  of chili was known as the one that had some ‘kick‘ to it  : )   And from the way people talked, it had A LOT of kick to it, but it must have been good ’cause there sure wasn’t any left!

Paula Deen’s Spicy Chili

Printable Version: Paula Deen’s Spicy Chili

Ingredients:

• 1 pound lean ground chuck
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 tablespoon fresh ground black pepper
• 2 (15-ounce) cans ranch-style beans
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can niblet corn, drained
• 1 (10-ounce) can Ro-tel

Directions:

In a dutch oven over medium-high heat, brown ground chuck, until beef is crumbly.  Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.

Stir in beans, tomato sauce, corn, and ro-tel.  Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

**I doubled the recipe, omitted the bell pepper and corn, and put mine in a crock pot on low for a couple of hours on low.  All turned out great (from what I hear : )

Related posts:

1. Taco Soup – The Perfect Autumn Dinner!
2. Caramel Corn – Paula Deen Style
3. Tex-Mex Lasagna

Tagged as: chili recipe, main dish, paula deen, Paula Deen Spicy Chili