JRay's Chili

If you love heat, this chili is for you. Ive taken a combination of a few of my favorite chili recipes and added my own personal touches to create a very flavorful, spicy chili. You can also sub dried basil and oregano for fresh, and bacon bits for crumbles; fresh is always a better flavor though. The longer it simmers, the better it tastes. Serve in bowls with Cheddar cheese and sour cream topping. Goes well with cornbread.

JRay's Chili Ingredients

• 2 pounds ground beef

• 2? cups tomato sauce

• 1 (15 ounce) can light red kidney beans, drained and rinsed

• 1 (15 ounce) can dark red kidney beans, rinsed and drained

• 1 (8 ounce) jar medium salsa

• 3 stalks celery, chopped

• onion, chopped

• 1 red bell pepper, seeded and chopped

• 1 jalapeno pepper, chopped

• cup chili seasoning mix

• 3 tablespoons crumbled cooked bacon

• 3 cloves garlic, pressed

• 1 tablespoon chopped fresh oregano

• 1 tablespoon chopped fresh basil

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon white sugar

How to Make JRay's Chili

1. Break ground beef into a large stock pot over medium-high heat; cook and stir until completely browned, 7 to 10 minutes. Drain fat from the beef and return pot to heat.

2. Stir tomato sauce, light red kidney beans, dark red kidney beans, salsa, celery, onion, bell pepper, jalapeno pepper, chili seasoning, bacon, garlic, oregano, basil, salt, black pepper, and sugar with the ground beef in the pot. Place a cover on the pot and cook the chili until the flavors have blended, at least 1 hour.

JRay's Chili Nutritions

• Calories: 281.9 calories

• Carbohydrate: 22.4 g

• Cholesterol: 56.1 mg

• Fat: 12.1 g

• Fiber: 7.5 g

• Protein: 22 g

• SaturatedFat: 4.4 g

• ServingSize:

• Sodium: 1248.4 mg

• Sugar: 5.3 g

• TransFat:

• UnsaturatedFat:

JRay's Chili Reviews

• Amazingly easy and tasted great. Easy to make this recipe your own by switching things around. Next time will substitute beef for venison. This recipe has great flavor. Thanks

• Love this, even though I made it with less chili powder and no jalapeo because kids/wife dont like their chili so hot. Probably would do a few less celery but other than that, as is. Really really good

• JRays Chili Haiku: "Ive made this for years. Why did I not review it? JRay, its awesome" In sleuthing around the new & improved /snort/ websites collections, I saw that I somehow never reviewed this recipe when I 1st made it, nor any of the countless times that Ive made it in the yrs. in b/t. It is a 5-star chili (spicy thick great as leftovers freezes well) as written, but when I made it this last time, I used crushed tomatoes instead of tomato sauce, no bacon, & dried oregano & basil (less than the fresh called for). Left it in the slowcooker for more like 6 hrs. as well. Chili can be such a blank canvas when you start w/ meat + tomato + bean, and this ones seasoning and vegetable additions are spot-on.