Name: Devil’s Chili Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Tex-Mex
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 lb ground beef; 2 tbsp tomato paste; 1 can (14 oz) diced tomatoes; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) black beans, drained; 1–2 chipotle peppers in adobo, chopped; 1–2 tbsp adobo sauce; 1–2 jalapeños, chopped; 1 tsp red chili flakes; 2 tbsp dark chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; Salt and black pepper to taste; 1 cup beef broth or water

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This Devil’s Chili is not for the faint of heart—it’s bold, fiery, and packed with intense layers of flavor. Made with ground beef, spicy peppers, and a hearty mix of beans and spices, this chili delivers a deep heat that lingers just long enough to make me crave another bite. It’s the ultimate comfort food when I want something satisfying with a serious kick.

Devil’s Chili Recipe

Why You’ll Love This Recipe

I love this recipe because it’s a one-pot wonder that feeds a crowd and brings a whole lot of spice to the table. It’s rich, smoky, spicy, and full of depth thanks to the combination of ingredients like chipotle peppers, cayenne, and dark chili powder. I find it perfect for game days, cold nights, or any time I want a dish that stands out. Plus, it’s easy to customize the heat level based on how brave I’m feeling.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion
Garlic
Canned diced tomatoes
Tomato paste
Kidney beans
Black beans
Chipotle peppers in adobo sauce
Jalapeños
Red chili flakes
Dark chili powder
Cumin
Paprika
Cayenne pepper
Salt
Black pepper
Olive oil
Beef broth or water

directions

I start by heating olive oil in a large pot over medium heat. Then I sauté the chopped onions until they turn translucent.
I add in the garlic and cook for another minute, just until fragrant.
Next, I add the ground beef and cook it until it’s fully browned, breaking it apart with a spoon as it cooks.
Once the beef is cooked through, I stir in the tomato paste, diced tomatoes, and all the spices—chili powder, cumin, paprika, cayenne, salt, and pepper.
I chop up the chipotle peppers and jalapeños and add them to the pot, along with the adobo sauce and red chili flakes.
Then I pour in the beans and beef broth, giving everything a good mix.
I bring the chili to a boil, then lower the heat and let it simmer uncovered for at least 45 minutes to an hour. This helps all the flavors deepen and the chili to thicken up beautifully.
I taste and adjust seasoning as needed before serving piping hot.

Servings and timing

This recipe makes about 6 to 8 hearty servings. From start to finish, it takes roughly 1 hour and 15 minutes to prepare and cook, with 15 minutes of prep time and around 1 hour of simmering to build the perfect flavor.

Variations

If I want to switch things up, I sometimes use ground turkey or a plant-based ground meat alternative instead of beef. For extra richness, I’ve added a small square of dark chocolate or a splash of strong coffee during the simmering stage. When I’m cooking for guests who can’t handle too much heat, I reduce the chipotle and jalapeños and add a touch of brown sugar to balance the spice. Sometimes I skip the beans altogether for a meatier version.

storage/reheating

I let the chili cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days. For longer storage, I freeze it in portions, and it lasts up to 3 months. When I’m ready to reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth if it’s thickened too much.

FAQs

How spicy is Devil’s Chili?

It’s definitely on the spicier side. I use chipotle peppers, jalapeños, chili flakes, and cayenne—so it has a serious kick. But I can always reduce the heat by cutting back on those ingredients.

Can I make this chili in a slow cooker?

Yes, I brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and let it cook on low for 6–8 hours. It’s just as delicious.

What toppings go well with Devil’s Chili?

I like topping it with shredded cheese, sour cream, diced onions, fresh cilantro, or crushed tortilla chips. The creamy toppings really balance out the heat.

Can I make this chili vegetarian?

Absolutely. I substitute the beef with a mix of lentils, mushrooms, or plant-based meat crumbles and use vegetable broth instead of beef broth.

Does this chili get better the next day?

Yes, it does. The flavors deepen overnight, so I often make it a day ahead if I’m serving it for guests. It’s even spicier and more flavorful the next day.

Conclusion

Devil’s Chili is the kind of recipe I turn to when I want something bold, comforting, and unforgettable. It’s a spicy classic that satisfies my cravings for heat and heartiness in one big, steaming bowl. Whether I serve it at a casual get-together or just treat myself to a warming dinner, it never disappoints.