Deb’s Quick & Spicy Chili

This is my family’s favorite recipe. We use the Tostitos scoop chips as a fun alternative to a spoon and a spot of sour cream to tone the fire down a bit. I’ve also made Marie Callendar’s corn bread (available in a can) as a complimentary side dish. Enjoy!


1.5 lbs ground beef (variation: stew meat)

1 can Kidney Beans

1 can Ranch Beans

2 cans Skagg’s Ranchero Chili

1 can Black Beans

1 can Pinto Beans

1 can Red beans

2 dried Arbol Chili peppers

1 Jar of Medium-spiced Paul Newman Salsa

5 dashes of Tobasco sauce

3 dashes of Chili sauce

1 tsp. habanero or chipotle seasoning

1 T. crushed garlic

1/2 yellow onion

1/2 bag Mexican-Style cheese


Cook meat with the habanero seasoning. While that’s browning, drain the juice from the bean cans (with the exception of the Skagg’s and the Ranch-Style beans). Chop the onions to however size you’d like. Dump everything but the cheese into a crock pot or a dutch oven and stir thoroughly.

For crock pots: cook on high for two hours, then on low for 1 hour (adding the cheese).

For dutch ovens: cover and bring the mixture to a gentle boil. Reduce heat, and then cook covered for 30 minutes (stirring occasionally). Add the cheese during the last fifteen minutes.

Serves 6 to 8 people.


October 12, 2005. Mexican. 2 comments.