This is my own personal recipe. It’s not for the faint of stomach or palate. You don’t need to use all of the peppers or cayenne. I do, because that’s how I roll. I like my mouth to be on fire. But I make a separate batch (minus the hotness) for my kids with the same ingredients and they love it. And I always cook for an army, so get out your big pot!



  • 3 lbs. ground beef or ground turkey
  • 1 1/2 large white onions
  • 2 serrano peppers
  • 1 -29 oz. can of kidney beans
  • 1 -29 oz. can of pinto beans
  • 2 -15 oz. cans of “chili” beans ( S&W has good ones)
  • 2 -4 oz. cans of Hatch brand hot diced green chiles
  • 1 -15 oz. can of whole corn kernels
  • 1 -15 oz. can of diced tomatoes
  • 1 -15 oz. can of tomato sauce
  • 4 Tbsps.  of cayenne *or to taste
  • 4 Tbsps. of chili powder
  • 3 tsps. of salt
  • pepper to taste
  • 3 Tbsps. of oil


  • shredded cheese
  • sour cream
  • onion

Did you get all of that? Okay, good.

  1. Dice up one white onion and all the serrano peppers. Heat the oil in your stock pot to medium heat. Then add the peppers and onion. Cook for 2 minutes.
  2. Add the ground meat to the pot with the salt and pepper. Allow the meat to brown and soak in all the flavor.
  3. Now add the cans of diced green chiles and let cook for 2 more minutes. Then add the diced tomatoes and all the cans of beans. Add 2 tablespoons of the cayenne and the chili powder. Let this mixture simmer for 5-10 minutes. Taste the chili at this time to decide if you want to add more cayenne and more chili powder.
  4. After that mixture has cooked, add the can of tomato sauce and the can of corn. At this time you can add the remaining cayenne and chili powder.
  5. Set the heat to low and allow the chili to cook for 35-45 minutes, stirring occasionally so it doesn’t stick to the bottom.
  6. Finely chop the remaining ½ of white onion and set aside for garnish.
  7. Serve with shredded cheese, a dollop (or three!) of sour cream, and a dusting of onion.


Do yourself a favor and have some Tums and water handy. You may thank me later.

Need something delicious to pair with your Fire Chili? Give this Tried and Tweaked recipe a shot.

Sweet Cornbread | Meg’s Everyday Indulgence

The slow heat in Jessica’s Fire Chili will be a perfect match for this sweet cornbread. It’s soft and fluffy with a nice crust to hold up well against the chili.

Tweak It: You can cook this in a pan if you do not own a cast iron, but you will want to use butter or Crisco on your pan as opposed to baking spray – that will ensure the right crisp on the bottom.


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