Four-Alarm Chili Recipe

Name: Four-Alarm Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Clove Garlic minced; 1/2 Onion diced; 1 Bell Pepper (any color) diced, but not too small; 1 Jalapeno diced (raw or pickled); 1 14 oz can of diced tomatoes; 1 14 oz can of black beans; 1 heaping tablespoon of tomato paste; 1/2 boneless & skinless chicken breast; 2 Tbsp Olive Oil; 1 Tsp Chili Power; 1 Tsp Oregano; 1 Tsp Cumin (ground); 1 Tsp dried red chili pepper flakes; 1/2 Tsp smoked paprika; 1/2 Tsp black pepper; 2 Tbsp red wine vinegar; 1/4 cup red wine

Servings: persons

1 Clove Garlic minced
1/2 Onion diced
1 Bell Pepper (any color) diced, but not too small
1 Jalapeno diced (raw or pickled)
1 14 oz can of diced tomatoes
1 14 oz can of black beans
1 heaping tablespoon of tomato paste
1/2 boneless & skinless chicken breast
2 Tbsp Olive Oil
1 Tsp Chili Power
1 Tsp Oregano
1 Tsp Cumin (ground)
1 Tsp dried red chili pepper flakes
1/2 Tsp smoked paprika
1/2 Tsp black pepper
2 Tbsp red wine vinegar
1/4 cup red wine

1
Prep: Mince the garlic. Dice the onion. Dice the bell pepper. Dice the jalapeno. Mix all the dry spices together in a small bowl. Pour vinegar and red wine into a cup or small bowl. Cut the chicken breast into piece approximately 1/2 - 5/8 inch squares.
2
Put a 3 quart pot on the stove (larger if you're increasing this recipe) over medium heat. Put in the olive oil and let it get hot. Add the garlic, onion, bell pepper, and jalapeno (if using a raw one). Saute for about five minutes, or until the veggies are beginning to soften.
3
Either add the chicken (my preference) or put the veggies in a bowl and brown the chicken in the juices in the pan. Add the veggies back (if you took them out). Add the black beans, tomatoes, tomato paste, spices, vinegar, and wine - you shouldn't have anything left on the counter. Stir to blend everything.
4
Let the chili start to bubble, then turn the heat to low, cover the pot, and let it cook for 60 minutes to pull all the flavors together. Stir it a time or three to keep from sticking, and to fuse flavors. Pour into bowls and enjoy. Have an extra napkin for everyone to mop their brow.
5
If you are one of these unfortunate souls who don't like to sweat while you eat, you can reduce the jalapeno and chili flakes by half, and see how that works.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Clove Garlic minced, 1/2 Onion diced, 1 Bell Pepper (any color) diced, but not too small, 1 Jalapeno diced (raw or pickled), and more.

Yes, Four-Alarm Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Four-Alarm Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions