Chilli (Hot and Spicy)

A very hot, sweat triggering chilli con carne.
Course Main Dish
Cuisine Redneck
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 people
Author John Winslow


  • 3 lb ground beef or venison, moose, etc.
  • 2 large yellow onions
  • 2 chopped green bell pepper
  • 2 jalapeno pepper seeds removed and minced
  • 4 cloves garlic
  • 1/4 cup Worcestershire Sauce
  • 1/4 cups chilli powder or more to taste
  • 1 tbsp salt
  • 2 tsp ground black pepper
  • 2 tsp Keens Dry Mustard
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper or to taste
  • 1 tsp crushed chilli peppers or to taste
  • 2 cans kidney beans large cans
  • 2 cans tomatoes whole or crushed
  • 750 ml tomato sauce 1 large can
  • 1 small can tomato paste if needed to thicken
  • 2 tbsp plain yogurt optional
  • 1 tsp tobasco sauce or to taste
  • 1/2 lb mushrooms
  • 6 tbsp Canola Oil or Crisco Shortening


  1. Dice onions, green peppers, and slice mushrooms. Mince garlic and jalapeño peppers. Cook in 3 tbsp of oil in cast iron frying pan until mushrooms are soft and onion and green peppers are clarified.
  2. In a dutch oven, brown the meat in remaining canola oil, adding Worcestershire Sauce and all the spices.
  3. Mix in clarified vegetables, drained canned tomatoes, tomato sauce, and kidney beans. Bring to a boil, turn down the heat and let simmer, stirring often, for about 3 hours. (Note: I wouldn't taste this for the first hour or so as the jalapeño peppers and cayenne are still fairly raw and HOT).
  4. Add tobasco sauce to taste, spice up with more Cayenne Pepper to taste.
  5. Serve Hot with cornbread and syrup and yogurt on the side for those who can't take the heat.

Recipe Notes

Note: Substitute Habanero Peppers if you are brave