Warm up this season with a spicy bowl of this Firecracker Chili! Top it with sour cream, cilantro, and green onions for a perfect bowl.
This post has been sponsored by Hunt’s and Bush’s, however all opinions are 100% my own.
Since I was little, my family has had a tradition of serving this Firecracker Chili and Reuben Sandwiches every Halloween. So, as soon as October hits, I began to crave the spicy chili on cool nights.
I have made this chili recipe for many competitions including my kid’s school’s chili cook-off and my husband’s Halloween Party. Each time, this flavorful conception has come home with an award. It is that good! Despite its name, its not that spicy but definitely has a bit of a kick.
A few of my secret ingredients include ancho chili powder for a bit of smoky heat, Hunt’s vine ripened tomatoes and BUSH’s slow-simmered chili beans. I like to use Hunt’s Fire Roasted Diced Tomatoes that are gently roasted over an open fire for a great smoky, Southwestern flavor. BUSH’s Chili Beans are slow-simmered in a sauce that’s flavored with jalapeños, garlic, onion and spices. They’re plump and tender, and compliment the chili perfectly.
This is also one of my favorite recipes to make and freeze for those potluck dinners that you know you won’t have time to cook for. I simply freeze the chili in sealed plastic bags, freeze, then pull it out the night before serving. About an hour before serving I heat it up in a pot or the slow cooker. Every time I have taken this somewhere I never come home with leftovers!
So, whether you’re making this for a quick and easy meal, a savory Halloween treat, or a fun Fall potluck, show your Chili Pride! Check out my video for this Firecracker Chili below for visual instructions. Enjoy!
- 1 teaspoon ancho chili powder
- 1 teaspoon regular chili powder
- 1 teaspoon crushed red pepper
- 1/2 tablespoon garlic powder
- 1/2 teaspoon white sugar
- 1 teaspoon ground cumin
- 1 teaspoons dried parsley
- 1 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1.5 pounds ground beef
- 1 onion diced
- 1 can Hunt's Vine Ripened Fire Roasted Tomatoes
- 1 can BUSH’S Slow-Simmered Chili Beans
- 1.5 cups tomato sauce
- 1/4 cup canned diced green chilis
- Sour Cream
- Shredded Cheese
- Green Onions
- Combine spice ingredients in a small bowl and set aside.
- In a large heavy bottomed pot, heat oil.
- When oil is hot, brown ground beef.
- After ground beef has cooked, drain to remove excess fat; return to pot.
- Add onions to beef and cook, while stirring, for about 4 minutes.
- Sprinkle in chili seasoning and stir to combine.
- Add diced tomatoes, chili beans, tomato sauce, and green chilis; stir to combine.
- Cover and reduce heat to medium low.
- Simmer for 30 minutes stirring occasionally.
- Serve in bowls with a dollop os sour cream, shredded cheese, chopped cilantro, and sliced green onions.
This is a sponsored post written by me on behalf of BUSH’s slow-simmered chili beans and Hunt’s vine ripened tomatoes.