Jen Rutsky

"Get ready for a flavor explosion with this sensational chili recipe! While it demands some prep work and boasts a lengthy ingredient list, the payoff is absolutely phenomenal. Brace yourself for a symphony of sweet and spicy goodness, making this chili a must-have for those chilly winter evenings!"

Prep Time

15 minutes

Cook Time

2 hours

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
lean ground beef 2 pounds

Directions

  • 2 pounds lean ground beef
  • 1 pound sweet Italian sausage
  • 1 large bell pepper, ribs and seeds removed, small diced
  • 24 jalapeno peppers, ribs and seeds removed, small diced
  • 1 sweet onion, small diced
  • 3 cups V-8 Spicy Hot Vegetable Juice
  • 1 1/2 cups ketchup
  • 1 28-ounce can of whole tomatoes, drained and chopped
  • 1 can dark red kidney beans, drained and rinsed
  • 1/3 cup packed brown sugar
  • 4 tablespoons lemon juice
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons distilled white vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon molasses
  • 12 teaspoons sriracha, to taste
  • 1/2 pound of bacon, chopped and fried
  • kosher salt, freshly ground black pepper, chili powder, ground cumin, and garlic powder, to taste

    Award-Winning Sweet and Spicy Chili

    4.8 from 4 reviews

    This is an award-winning chili recipe! It does require a bit of prep work and the ingredients list is a mile long, but it’s TOTALLY worth it! Sweet and spicy, this chili dish will soon become your go-to chili recipe for those cold, wintery nights.

    • Author: Jen Woodhouse
    • Prep Time: 15 minutes
    • Cook Time: 2 hours
    • Total Time: 2 hours 15 minutes
    • Yield: 68 servings 1x

    INGREDIENTS

    SCALE
    • 2 pounds lean ground beef
    • 1 pound sweet Italian sausage
    • 1 large bell pepper, ribs and seeds removed, small diced
    • 24 jalapeno peppers, ribs and seeds removed, small diced
    • 1 sweet onion, small diced
    • 3 cups V-8 Spicy Hot Vegetable Juice
    • 1 1/2 cups ketchup
    • 1 28-ounce can of whole tomatoes, drained and chopped
    • 1 can dark red kidney beans, drained and rinsed
    • 1/3 cup packed brown sugar
    • 4 tablespoons lemon juice
    • 1 tablespoon worcestershire sauce
    • 2 teaspoons distilled white vinegar
    • 1 teaspoon yellow mustard
    • 1 teaspoon molasses
    • 12 teaspoons sriracha, to taste
    • 1/2 pound of bacon, chopped and fried
    • kosher salt, freshly ground black pepper, chili powder, ground cumin, and garlic powder, to taste

    INSTRUCTIONS

    1. In a medium skillet over medium heat, cook the bacon until crispy. Reserve the bacon grease for later.
    2. In a large Dutch oven, brown the beef and sausage over medium-high heat. Season with salt and pepper. Drain the grease and set the meat aside.
    3. In the same pot, drizzle about a tablespoon of the reserved bacon grease and sauté the diced peppers and onion. Season with salt, pepper, chili powder, cumin, and garlic powder and cook until translucent and tender, about 5-8 minutes.
    4. Add the beef and sausage back to the pot, then add the remaining ingredients: V-8, ketchup, tomatoes, kidney beans, brown sugar, lemon juice, worcestershire, vinegar, mustard, molasses, and sriracha. Mix well.
    5. Cover and simmer over low heat for about 2 hours, stirring occasionally to prevent sticking. Add the bacon in the last 30 minutes of cooking.
    6. Add chili powder, garlic powder, cumin, salt and pepper to taste.
    7. Serve with Frito’s or crackers and top with sour cream, cheese, or any of your favorite toppings. Yummy in your tummy!