Linda'S Medium Hot Chili Recipe

Name: Linda'S Medium Hot Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onion; 1 canned green chili pepper, chopped; 1 tablespoon mince garlic; 1 jalapeno pepper, chopped; 1/2 cup tomato sauce; 2 (14 ounce) cans chicken broth; 1 (14 ounce) pinto beans; 8 tablespoons california chili powder, divided or 8 tablespoons mild chili powder, blend divided; 2 teaspoons salt; 1 1/2 teaspoons badia adobo seasoning (con pimienta with pepper, blend divided); 1 tablespoon hot sauce; 2 lbs ground chuck; 4 ounces spicy pork sausage; 2 tablespoons mild new mexico chile powder; 3 tablespoons cumin; 1 tablespoon hot new mexico chile powder; 2 teaspoons lime juice

Servings: persons

1 cup chopped onion
1 canned green chili pepper, chopped
1 tablespoon mince garlic
1 jalapeno pepper, chopped
1/2 cup tomato sauce
2 (14 ounce) cans chicken broth
1 (14 ounce) pinto beans
8 tablespoons california chili powder, divided or 8 tablespoons mild chili powder, blend divided
2 teaspoons salt
1 1/2 teaspoons badia adobo seasoning (con pimienta with pepper, blend divided)
1 tablespoon hot sauce
2 lbs ground chuck
4 ounces spicy pork sausage
2 tablespoons mild new mexico chile powder
3 tablespoons cumin
1 tablespoon hot new mexico chile powder
2 teaspoons lime juice

1
In a stock pot, combine onion, green chile, garlic, tomato sauce, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo seasoning blend, and hot sauce. Bring to a simmer and cook for 1 hour. After chili has simmered for 1 hour, add the remaining 2 tablespoons California chili powder.
2
In a large skillet, brown ground beef and sausage until cooked throughly. Add meat mixture and kidney beans to chili and simmer for 30 minutes.
3
Add canned tomatoes and diced tomatoes, mild New Mexico chili powder and 2 tablespoons cumin and simmer another 45 minutes.
4
Add the remaining 1/2 teaspoon adobo seasoning blend, 1 tablespoon cumin, 1 tablespoon hot New Mexico chili powder, and the lime juice. Cook for another 30 minutes. Season with additional salt, to taste.

276

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

Saved locally in your browser — visible only to you.

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 cup chopped onion, 1 canned green chili pepper, chopped, 1 tablespoon mince garlic, 1 jalapeno pepper, chopped, and more.

Yes, Linda'S Medium Hot 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!

Linda'S Medium Hot Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions