Micah's Fiery 4.5 Alarm Chili

If you’re craving a bold and spicy meal that packs a punch, this chili is sure to satisfy. Loaded with rich flavors and a serious heat level, it’s perfect for those who love their food with a fiery kick.

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TIME6 hr 25 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 pound ground beef, or more to taste 1 onion, chopped, or more to taste 1 pound bacon 2 (15 ounce) cans kidney beans, undrained, or more to taste 2 (15 ounce) cans baked beans, undrained, or more to taste 1 (28 ounce) can diced stewed tomatoes, or more to taste ½ cup brown sugar 2 tablespoons barbeque rub (such as Great American Spice Co.™ Pit Master) 2 tablespoons chili powder 1 tablespoon habanero-based hot sauce (such as Backdraft Fire Sauce®) 2 teaspoons garlic powder

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by cooking the ground beef and chopped onion together in a large skillet over medium heat. Stir occasionally until the beef is nicely browned, about 5 to 8 minutes. Once done, drain off any excess grease.

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Step 2

Next, cook the bacon in a separate skillet over medium-high heat. Turn it every now and then so it browns evenly, which should take around 10 minutes. When it’s crispy, drain the bacon on paper towels and then chop it into bite-sized pieces.

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Step 3

Now, grab a big pot and combine the browned beef and onions, cooked bacon, kidney beans, baked beans, diced tomatoes, brown sugar, BBQ rub, chili powder, hot sauce, and garlic powder. Stir everything together and let it simmer gently over medium-low heat. Give it a good stir every half hour or so, and let it cook until it’s bubbling and the flavors have melded together—this should take about 2 to 3 hours.

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Step 4

After cooking, take the pot off the heat and let the chili cool down for about 30 minutes. Then, pop it into the fridge for at least 8 hours or overnight to really let those flavors deepen.

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Step 5

When you're ready to eat, warm the chili back up slowly over low heat. Keep stirring every 30 minutes and let it heat through for at least 4 hours before serving. This slow reheating makes it even better!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the meat well to develop deep flavor before adding other ingredients.
- Let the chili simmer slowly to allow the spices to meld and the flavors to intensify.
- Adjust the heat by adding more or fewer chili peppers or hot sauce to suit your taste.

Why you’ll love it

This chili packs a serious punch with its bold spices and smoky heat. It’s perfect for anyone who loves a spicy meal that warms you from the inside out. Plus, it’s hearty and satisfying, making it great for chilly days or game nights.

Serving ideas

Serve this chili with warm cornbread or over a bed of steamed rice to balance the heat. Top it with shredded cheese, sour cream, and chopped green onions for extra creaminess and crunch. It also pairs well with a crisp green salad to lighten the meal.

Storage & leftovers

Allow the chili to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to four days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.