A perfect bowl of chili often depends on just the right blend of sweetness and spiciness. In this recipe, pepper jelly is the key ingredient that gives this particular ground beef and bean chili its unique sweet and spicy flavor. Make sure to give this recipe a go for your next chili cook-off and see just how much of a winner it is. Sweet, spicy, flavorful, and irresistible. Everyone will love it.
Every year, the company I currently work for would hold a chili cook-off. The prize wasn’t really that significant, usually just a pathetic passed-down trophy and a small gift card. Winning was purely for bragging rights. Anyway, since my office is predominantly inhabited by men, you would think that would mean that the hottest, spiciest, burn-yo-freaking-mouth-off chili would win, right? Wrong. Time and time again, it was most often the chili with the perfect blend of sweet and spicy flavor that would be chosen as the winner by my co-workers.
So understandably, I’m a little perturbed, to say the least, that this event doesn’t still take place at my office. You know why? Because this chili recipe, made with a jar of hot pepper jelly, would win in a heartbeat. Yes, it’s that good, the perfect blend of sweet and spicy flavor. It’s a bowl of chili just about anyone would and could fall in love with at first spoonful. After all, I know I certainly did. Once again, this recipe just goes to show you that a jar of pepper jelly is a thing to be cherished. Remember that the next time you see a jar.
Ingredients:
- 3 Tablespoons Extra-Virgin Olive Oil
- 2 Pounds 90% Lean Ground Beef
- 1 Large Sweet Yellow Onion, Finely Diced
- 4 Celery Stalks, Finely Diced
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 1/2 Teaspoons Dried Oregano
- 1 1/2 Teaspoons Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 2 (32-oz.) Cartons Low-Sodium Chicken or Beef Broth
- 2 (15.5-oz.) Cans Great Northern Beans, Rinsed & Drained
- 1 (11-oz.) Jar Pepper Jelly
- 1/2 Cup Corn Starch
- 1/2 Cold Water
Directions:
- Place the olive oil in a large pan or Dutch oven, over high heat.
- When the oil is hot, add the ground beef, and stirring often, cook it until it is no longer pink.
- Add the diced onion and celery, and stirring often, cook the mixture for 7 minutes, or until the meat begins to brown and the vegetables begin to become translucent.
- Add the chili powder, cumin, oregano, paprika, garlic powder, salt, and pepper. Stir to combine, and cook for 2 minutes, stirring constantly.
- Add the broth, the rinsed and drained beans, and the pepper jelly. Stir to combine, and then allow the chili to come to a rolling boil.
- Reduce the heat to low, cover with a lid, and then cook for 1 hour, stirring every 20 minutes.
- Whisk the corn starch and cold water together in a small bowl. Add the mixture to the chili and stir to combine.
- Cover the chili again and cook for an additional 30 minutes.
Suggestions:
- You can use whichever type of ground chicken, pork, or beef you choose in this recipe. I used 90% lean ground beef because I don’t like my chili to be oily.
- Always try to use low-sodium broth when making soup or chili, so that you can adjust the salt level to your own specific taste. You can always add salt, however, it’s hard to take it away if too much is added. You can use either chicken or beef broth in this recipe. I used chicken broth because it’s what I had available in my pantry.
- I used Trader Joe’s pepper jelly for this recipe. I like that it has bits of both red and green peppers in it, which I think makes for a prettier bowl of chili. It also has a nice spice level. Spicy, but not burn your mouth off spicy.
- How spicy your chili is will depend on what brand or variety of pepper jelly you use in this recipe. If you don’t think it is spicy enough, you can always add a few finely diced jalapeños, ground cayenne, or hot sauce.
- If you eat this chili right away, it’s actually a bit spicy. However, the spicy flavor tends to be absorbed after the chili sits for a bit. So, if you have leftovers, you may want to add a bit of hot sauce to bump up the spiciness.
- The corn starch in this recipe is used as a thickener. It’s naturally gluten-free, easy to use, and is a great way to thicken up this chili without changing its flavor or color. If you don’t like your chili thick, add less corn starch. If you like your chili seriously thick, add more corn starch. Just make sure all of the corn starch is dissolved in the water before you add it to the chili.
Improvements:
- Add a finely diced sweet potato to the chili.
- Replace the great northern beans in this recipe with black beans or red or white kidney beans.
- Serve with sour cream, diced avocado, green onions, or shredded cheese.
- CLICK HERE to find more amazingly delicious soup, chili, stew, and chowder recipes.
Ingredients:
- 3 Tablespoons Extra-Virgin Olive Oil
- 2 Pounds 90% Lean Ground Beef
- 1 Large Sweet Yellow Onion, Finely Diced
- 4 Celery Stalks, Finely Diced
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 1/2 Teaspoons Dried Oregano
- 1 1/2 Teaspoons Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 2 (32-oz.) Cartons Low-Sodium Chicken or Beef Broth
- 2 (15.5-oz.) Cans Great Northern Beans, Rinsed & Drained
- 1 (11-oz.) Jar Pepper Jelly
- 1/2 Cup Corn Starch
- 1/2 Cold Water
Directions:
- Place the olive oil in a large pan or Dutch oven, over high heat.
- When the oil is hot, add the ground beef, and stirring often, cook it until it is no longer pink.
- Add the diced onion and celery, and stirring often, cook the mixture for 7 minutes, or until the meat begins to brown and the vegetables begin to become translucent.
- Add the chili powder, cumin, oregano, paprika, garlic powder, salt, and pepper. Stir to combine, and cook for 2 minutes, stirring constantly.
- Add the broth, the rinsed and drained beans, and the pepper jelly. Stir to combine, and then allow the chili to come to a rolling boil.
- Reduce the heat to low, cover with a lid, and then cook for 1 hour, stirring every 20 minutes.
- Whisk the corn starch and cold water together in a small bowl. Add the mixture to the chili and stir to combine.
- Cover the chili again and cook for an additional 30 minutes.
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MORE GREAT CHILI RECIPES
Turkey, Stout, & Sweet Potato Cincinnati Chili
Tomato-Free Ground Chicken & Red Lentil Chili
Homemade “Better Than Canned” One-Pot Chili
Chili is a hearty, comforting, and delicious meal that can easily be adapted to suit any taste. From classic homemade chili to chili seasoned with canned pumpkin or fresh pineapple, here are “10 Must-Make Unique & Delicious Chili Recipes” to enjoy all year long. No matter which chili recipe you choose, you can serve it as is, topped with your favorite chili toppings, spooned over rice or pasta, scooped up with tortilla or corn chips, or even alongside a perfectly melty grilled cheese sandwich for a delicious and comforting meal. CLICK HERE for the recipes.
Please make sure to check out the other great “Chili Cook-Off” recipes below. A huge thanks to Cheese Curd In Paradise for hosting this event.
- Slow Cooker Taco Chili by Cheese Curd In Paradise
- White Bean Turkey Chili by Sweet Beginnings
- Frito Pie Chili by Karen’s Kitchen Stories
- Slow Cooker Vegetarian Buckeye Chili by The Spiffy Cookie
- Sweet Hot Pepper Jelly Ground Beef & Bean Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Steak Fajita Chili by A Day in the Life on the Farm
- Garden Fresh Chili by Hezzi-D’s Books and Cooks
- BBQ Beef Brisket Chili by Palatable Pastime
- Slow Cooker Classic Chili Recipe by Our Crafty Mom
- Slow Cooker Buffalo Chicken Chili by Kate’s Recipe Box
