5-Alarm Devil’s Chili – A Fiery, Spicy Chili to Awaken the Dead

A bowl of dark red chili topped with sour cream, shredded cheddar, jalapeño slices, cilantro, and green onions, with cornbread on the side on a rustic wooden table.

 

Looking for a chili that brings the heat? This 5-Alarm Devil’s Chili is not for the faint-hearted! Packed with fiery spices, bold flavors, and a touch of smoky goodness, this chili is so hot, it’ll feel like it was made in the depths of Hades. Perfect for spice lovers or anyone looking for a warming Halloween treat, this dish is sure to awaken the dead (or at least the taste buds)!


Key Information

  • Preparation Time: 15 minutes
  • Cooking Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Number of Servings: 6-8
  • Serving Size: 1 cup (240ml)

Nutritional Information (Per Serving)

  • Calories: 400
  • Protein: 22g
  • Carbohydrates: 30g
  • Fat: 20g
  • Fiber: 8g
  • Sugars: 6g

Ingredients List

For the Chili Base:

  1. Ground Beef: 1 lb (450g), 80% lean
  2. Hot Italian Sausage: 1/2 lb (225g), casing removed
  3. Olive Oil: 1 tbsp
  4. Onion: 1 large, diced
  5. Bell Pepper: 1, diced (red or green)
  6. Garlic: 4 cloves, minced
  7. Fire-Roasted Tomatoes: 1 can (14.5 oz / 410g)
  8. Tomato Paste: 2 tbsp
  9. Beef Broth: 2 cups (480ml)
  10. Kidney Beans: 1 can (15 oz / 425g), drained and rinsed
  11. Black Beans: 1 can (15 oz / 425g), drained and rinsed

For the Fiery Spice Blend:

  1. Chili Powder: 3 tbsp
  2. Smoked Paprika: 1 tbsp
  3. Cayenne Pepper: 1 tsp (adjust to taste)
  4. Crushed Red Pepper Flakes: 1 tsp
  5. Ground Cumin: 2 tsp
  6. Ground Black Pepper: 1 tsp
  7. Salt: 1 tsp
  8. Dried Oregano: 1 tsp

Optional Heat Add-Ins:

  1. Chipotle Peppers in Adobo Sauce: 1-2 peppers, finely chopped (for smoky heat)
  2. Habanero Pepper: 1, finely diced (for intense heat – handle with gloves!)
  3. Jalapeño or Serrano Peppers: 1, sliced (for garnish)

For Garnishing:

  • Sour Cream: to balance the heat
  • Shredded Cheddar Cheese
  • Chopped Cilantro
  • Sliced Green Onions

Detailed Method of Preparation

Step 1: Sauté the Aromatics

  1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Brown the Meats: Add the ground beef and hot Italian sausage to the pot. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain excess fat if needed.
  3. Add the Onion and Bell Pepper: Add the onion and bell pepper to the pot. Sauté until softened, about 5 minutes.
  4. Add the Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 2: Build the Base and Spice It Up

  1. Add the Tomatoes and Paste: Add the fire-roasted tomatoes and tomato paste. Stir well to combine.
  2. Pour in the Broth and Beans: Add the beef broth, kidney beans, and black beans to the pot, stirring to combine.

Step 3: Add the Fiery Spices

  1. Spice It Up: Add the chili powder, smoked paprika, cayenne pepper, crushed red pepper flakes, ground cumin, black pepper, salt, and oregano. Stir thoroughly to mix the spices into the chili.
  2. Optional Heat: If you’re brave enough, add chipotle peppers, habanero pepper, or even more cayenne pepper for an extra level of fire.

Step 4: Simmer and Thicken

  1. Simmer: Reduce the heat to low, cover, and let the chili simmer for at least 45 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
  2. Adjust Seasoning: Taste the chili after simmering. If you want it hotter, add more cayenne or chopped jalapeño. For a bit more richness, stir in an extra spoonful of tomato paste.

Step 5: Serve and Garnish

  1. Serve Hot: Ladle the chili into bowls and top with a dollop of sour cream (to help cool the heat), shredded cheddar cheese, chopped cilantro, and sliced green onions. For an extra kick, garnish with sliced jalapeño or serrano peppers.

Tips for Culinary Success

  • Adjust the Heat: This chili is meant to be fiery, but you can control the heat by adjusting the amount of cayenne, red pepper flakes, and additional hot peppers. Start with less if you’re unsure and add more as you go.
  • Simmer for Flavor: The longer this chili simmers, the better it tastes. If you have time, let it cook low and slow for up to 2 hours for deeper flavor.
  • Serve with Cooling Sides: Serve this with a side of cornbread, tortilla chips, or rice to help balance the spice.
  • Leftovers: This chili tastes even better the next day as the flavors continue to meld. Store in the fridge for up to 3 days or freeze for up to 3 months.

Frequently Asked Questions (FAQs)

Q: Can I make this chili in a slow cooker?
A: Yes! Brown the meats and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4 hours. The chili will be thick and flavorful!

Q: How can I make this chili vegetarian?
A: Substitute the ground beef and sausage with plant-based ground meat, extra beans, or diced mushrooms for a hearty texture. Use vegetable broth instead of beef broth.

Q: Can I make this milder for kids?
A: Absolutely. Reduce or omit the cayenne, crushed red pepper flakes, and hot peppers. You can also use mild sausage instead of hot Italian sausage.

Q: How can I make this chili thicker?
A: For a thicker consistency, let the chili simmer uncovered for the last 15-20 minutes. You can also mash some of the beans or add an extra spoonful of tomato paste.


This 5-Alarm Devil’s Chili isn’t just a meal – it’s an experience! With a heat level worthy of Hades himself, it’s the ultimate Halloween treat for those who dare to brave the spice. Gather your friends and family around, and let this chili awaken their senses (and maybe even some ghosts!). Just don’t forget the sour cream – you’ll need it!


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