Devil’s Chili Recipe

Meet your new game-changing comfort food: Devil’s Chili. This bold, beefy, and deeply flavorful chili brings together tender ground meat, just the right heat from cayenne, and a colorful mix of beans and tomatoes for a hearty meal that’s just as perfect for cozy nights as it is for feeding a hungry crowd. One bite and you’ll be hooked by the layers of flavor, the irresistible aroma, and the promise of leftovers that taste even better the next day.

Ingredients You’ll Need

Devil’s Chili is made from a handful of straightforward but powerful ingredients, each one pulling its weight in building big flavor and scrumptious texture. Pay attention to these players—their contributions make all the difference in transforming this pot of chili into something truly special.

• Ground Beef: The classic chili base adds richness, body, and satisfying meaty flavor.
• Ground Pork: Creates juicy, slightly sweet undertones that blend perfectly with beef.
• Onion: Brings sharpness and sweet depth as it softens and cooks down.
• Garlic: Four cloves for bold, fragrant heat that infuses every spoonful.
• Kidney Beans: Robust, slightly buttery beans that hold their shape and soak up spices.
• Black Beans: Creamy, earthy beans adding color contrast and hearty bite.
• Diced Tomatoes: Juicy, tangy tomatoes create the saucy, vibrant chili base.
• Tomato Paste: A deep, concentrated tomato punch that thickens and intensifies the sauce.
• Chili Powder: The backbone spice blend—smoky, earthy, and aromatic.
• Cumin: Warm, nutty undertones that deliver authentic chili depth.
• Cayenne Pepper: The real devilish kick—totally adjustable, so turn up the heat!
• Salt and Pepper: Don’t be shy; these basics wake up all the other flavors.
• Cornbread “Tombstones” (optional): The whimsical finishing touch, perfect for savoring every last spicy drop.

How to Make Devil’s Chili

Step 1: Brown Your Meats

Start with a large, sturdy pot and add the ground beef and pork. Over medium heat, cook the meats together, stirring and breaking them up as they brown. You’ll want a nicely caramelized crust for maximum flavor. Once the pink is gone and the fat has rendered out, drain off the excess—this keeps the chili robust but not greasy.

Step 2: Add Onion and Garlic

Toss your chopped onion and minced garlic straight into the pot with the browned meat. Sauté everything for a few minutes until the onion softens and the garlic becomes fragrant and golden. This aromatic duo is the first big building block for flavor in Devil’s Chili.

Step 3: Spice It Up

Sprinkle in the chili powder, cumin, cayenne pepper, and a good pinch each of salt and black pepper. Stir well—a magical aroma will hit your nose instantly! Toasting these spices briefly brings out their essential oils and unlocks deeper, smokier flavors.

Step 4: Add Beans and Tomatoes

It’s time for the beans and tomatoes. Pour in the kidney beans, black beans, diced tomatoes, and tomato paste. Stir to blend everything together. The tomato paste will lend a velvety richness while the beans add substance and balance out all that heat from the cayenne.

Step 5: Simmer to Perfection

Bring your pot to a gentle boil, then lower the heat and let it all simmer, uncovered, for 30 to 45 minutes. Stir occasionally to keep things from sticking to the bottom. As it bubbles away, Devil’s Chili will thicken, the flavors will meld, and your kitchen will smell absolutely incredible.

How to Serve Devil’s Chili

Garnishes

Finished chili is a blank canvas for fresh and zesty toppings! Try a hearty sprinkle of sharp cheddar cheese, a dollop of sour cream, chopped fresh cilantro, or a scatter of sliced green onions. These toppings bring a pop of color and cool creaminess that balance out the spice of Devil’s Chili.

Side Dishes

Devil’s Chili is pretty much a meal on its own, but classic sides make it even better. Serve it with warm, buttery cornbread or those playful cornbread “tombstones” for dunking. A crisp, citrusy slaw or a bowl of tortilla chips on the side turns your chili night into a real feast.

Creative Ways to Present

For a fun twist, try ladling chili into bread bowls, or serve Devil’s Chili at your next party in little cups topped with all the fixings for DIY chili bar vibes. For a bold brunch, spoon leftovers over baked potatoes or pile it high on nachos and broil until bubbly.

Make Ahead and Storage

Storing Leftovers

Devil’s Chili is one of those magical dishes that gets even tastier as it rests. Cool completely before transferring to airtight containers. It will keep in the fridge for up to 4 days, and the flavors only deepen over time—making lunch or dinner a snap.

Freezing

Got extra? Devil’s Chili freezes like a dream! Divide into freezer-safe containers or bags (leave a little space for expansion), label with the date, and pop in the freezer for up to three months. Thaw overnight in the fridge when you’re ready to get spicy again.

Reheating

To reheat, pour the chili into a pot and warm gently over medium-low heat, stirring occasionally so nothing sticks. If you’re in a hurry, microwaving covered bowls works fine too—just give it a good stir midway through to heat evenly.

FAQs

Is Devil’s Chili extremely spicy?

No need to fear—while Devil’s Chili packs a good amount of flavor and a little heat from cayenne, you’re totally in control. Adjust the cayenne to match your fire-loving preferences, or even add more if you’re feeling brave.

Can I use ground turkey instead of beef and pork?

Absolutely! If you’d like a lighter touch, swap in ground turkey or chicken—Devil’s Chili is flexible. You might want to add a little extra olive oil for richness, since leaner meats have less fat.

What kind of beans work best?

The classic combo of kidney and black beans gives great color, texture, and heartiness, but feel free to use pinto or cannellini beans if that’s what you have on hand. This chili loves variety!

Can I cook Devil’s Chili in a slow cooker?

Yes! Brown the meats and sauté the onion and garlic first, then transfer it all to your slow cooker with the remaining ingredients. Cook on low for 6 to 8 hours—perfect for busy days.

How do I make Devil’s Chili vegetarian?

You can totally make it meatless. Simply omit the beef and pork, add an extra can or two of beans (try chickpeas or lentils), and bump up the spices to keep the flavor bold and robust.

Final Thoughts

If you’re looking for a chili that’s bold, satisfying, and just a little bit devilish, give Devil’s Chili a try! With its fiery personality and crowd-pleasing charm, this recipe is sure to earn a permanent spot in your comfort food rotation. Grab a spoon (and maybe a tombstone or two)—it’s time to get cooking!

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