Are you tired of the same old boring chili recipe? Are you craving something with a little bit more kick to it? Look no further, my friend! I present to you my zippy chili recipe. This recipe is not for the faint of heart. It’s bold, it’s flavorful, and it has just the right amount of spice to heat up your taste buds.
As a culinary explorer, I take pride in trying new things and experimenting with different flavor combinations. When I stumbled upon this zippy chili recipe, I knew I had found a gem. With a blend of pinto beans, black beans, great northern beans, diced tomatoes with green chilies, and lean ground beef, this recipe is sure to satisfy any chili lover’s appetite.
Not only is this recipe delicious, but it’s also easy to make. Whether you prefer using an instant pot or a slow cooker, both options work perfectly for this zippy chili recipe. Plus, if you’re a vegetarian or looking to cut down on your red meat intake, this recipe can easily be adapted to fit your dietary needs.
So what are you waiting for? Grab your apron and let’s get cooking!
Why You’ll Love This Recipe
You may have thought that all chili recipes are the same- a warm, hearty meal that’s perfect for any winter evening. But think again! The zippy chili recipe I’m about to share with you has a unique flavor profile that sets it apart from any chili recipe you’ve ever tasted before.
What makes this zippy chili recipe so special? First of all, it’s loaded with three different kinds of beans- pinto, black, and great northern beans- that give this dish a satisfying, meaty texture without being overwhelming. Secondly, it packs a punch of heat with diced tomatoes and green chilies. This combination will give you a zingy twist on the traditional dish.
But what really sets this chili apart is the secret ingredient, Portuguese sausage. This mild sausage adds a rich and savory flavor that you can’t find in any other kind of meat. Paired with fresh mushrooms and veggies like garlic, onion, and green pepper, our zippy chili recipe will warm you up on even the coldest nights.
And don’t worry! You don’t need to be an expert chef to make this recipe. The steps are simple to follow, and with a slow cooker or Instant Pot, it comes together quickly with minimal effort required. So, whether you’re cooking for your family or hosting a game day party – Our zippy chili recipe will be your secret weapon.
In conclusion, If you want to impress your friends and family with something new and exciting that they’ve never tasted before- try this zippy chili recipe. You’ll love the unique blend of textures and flavors that it offers compared to traditional chilli recipes. Give it a try for dinner tonight- we guarantee it’ll become your new go-to comfort food!
Here’s a list of ingredients you need to prepare this zippy chili recipe:
- 1 lb (453.6 g) lean ground beef
- 5 oz (141.7g) Portuguese sausage, mild
- 4 medium stalks of celery, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves
- 10 oz (283.5 g) diced tomatoes with green chilies, undrained
- 1 can (15.5 oz/439.42 g) pinto beans, rinsed and drained
- 1 can (15.5 oz/439.42 g) black beans, rinsed and drained
- 1 can (15.5 oz/439.42 g) Great Northern beans, rinsed and drained
- 1 can (15.5 oz/439.42 g) red kidney beans, rinsed and drained
- 1 can (8 oz/226.8 g) tomato sauce
- 1 tbsp (14.3 g) chili powder
- ½ tsp (2.5 ml) Hawaiian chili pepper
- Salt and freshly ground black pepper to taste
- Water as needed
– Chopped fresh mushrooms
– Thick bacon
– Peanut butter
For vegetarians, you can use plant-based minced meat instead of lean ground beef and omit the Portuguese sausage for a zippy vegetarian chili. Moreover, you can also make this dish beanless by taking out all the cans of beans mentioned above while maintaining the remaining measurements for the spices and liquids to keep that zippy copycat zing of Zippy’s Restaurants’ famous Hawaiian Chili.
The Recipe How-To
Here we go, let’s get zippy! This chili recipe requires a bit of preparation but trust me, the payoff is worth it. Let’s start by gathering all the ingredients and kitchen tools you will need.
- 1 pound lean ground beef
- 5 ounces mild Portuguese sausage
- 1 medium onion chopped
- 4 medium stalks celery, finely chopped
- 1 green bell pepper, finely chopped
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can great northern beans, drained
- 1 (15 oz) can red kidney beans, drained
- 2 cups water
- Salt to taste
- Large saucepan or Instant Pot
- Wooden spoon
- Cutting board
- Chef’s knife
Now that we have everything in place, let’s start cooking!
Onions and Garlic:
Begin by heating vegetable oil in a large saucepan over medium heat. Add onions and cook until they soften up for around 4 to 5 minutes. Once the onions turn translucent, add minced garlic and cook for another 30 seconds.
Add lean ground beef to the same pan and mix well to break it apart. Cook until meat loses its pink color and has browned completely for about 5 to 6 minutes. By this time you’ll notice that some moisture will release from the meat itself — remove any excess fat using a spoon or spatula.
Sausage and Vegetables:
Next, add sliced mild Portuguese sausage to the pan and sauté for about 2 minutes. After cooking sausage for a bit add celery, green peppers, and chili powder. Keep stirring vegetables until all of them are crisp-tender — this should take approximately 10 minutes.
Tomatoes and Beans:
Now pour in diced tomatoes with green chilies into the pot along with tomato sauce. Mix well before adding beans and stirring again. Add two cups of water into the soup pot and bring everything to a boil.
Low Heat Cooking:
Reduce heat to low once everything has started boiling; cover the pot with a lid and let it simmer for around 60 minutes. Stir occasionally until your chili reaches your preferred thickness.
And voila! You’ve made yourself some delicious homemade zippy chili just as tasty as Hawaii’s own Zippy’s Restaurants version. For an added kick serve it up with shredded cheddar cheese on top of your favorite rice for an unforgettable Hawaiian chili frank experience!
Substitutions and Variations
If you’re looking to put your own spin on this zippy chili recipe, there are plenty of substitutions and variations you can make. Here are some ideas:
– Make it vegetarian: Swap out the ground beef for an equal amount of chopped portobello mushrooms or diced sweet potatoes. You can also add a tablespoon of peanut butter to give it a creamy texture and rich flavor.
– Go beanless: If you’re not a fan of beans, you can leave them out entirely or substitute them with diced sweet potatoes or butternut squash.
– Add more heat: If you want your zippy chili to be even spicier, try adding a diced jalapeño pepper or a few dashes of hot sauce. You can also use hotter varieties of chili powder, such as cayenne or chipotle.
– Use different beans: While this recipe calls for black beans, pinto beans, and great northern beans, you can swap these out for other types of beans that you prefer. Kidney beans or navy beans would work well in this recipe.
– Experiment with different meats: Instead of using ground beef, you can use ground turkey, chicken, or pork. You can also add in some chopped thick-cut bacon or Portuguese sausage to add some richness and smokiness.
– Make it in the Instant Pot: To make this zippy chili recipe in the Instant Pot, cook the ground beef on the sauté setting until it’s browned. Then add in the vegetables and cook for a few minutes before adding in all the remaining ingredients. Cook on manual high pressure for 12 minutes, then do a quick release.
– Make it in the slow cooker: To make this zippy chili recipe in the slow cooker, brown the beef on the stovetop first. Then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
No matter what variations you choose to make to this zippy chili recipe, it’s sure to be a hit with your family and friends. So go ahead and experiment to find your perfect bowl of chili!
Serving and Pairing
Now that your zippy chili is hot and ready, it’s time to serve it up and enjoy! I recommend starting with a bowl that can hold a generous serving size, as this chili is sure to be a crowd-pleaser.
For toppings, shredded cheddar cheese is the classic choice, but you could also try sour cream or even a dollop of your favorite nut butter (yes, peanut butter!). The creamy texture will complement the spiciness of the chili and provide a nice balance.
As for sides, cornbread is always a hit and complements the dish well. If you’re in the mood for something lighter, you could serve it with a simple side salad or fresh vegetables like sliced cucumbers or jicama.
To pair with your zippy chili, I suggest reaching for either an ice-cold beer or a glass of full-bodied red wine. For beer, an IPA or amber ale will offer the perfect hoppy bitterness to offset the heat of the chili. For wine lovers, a bold Cabernet Sauvignon or Syrah will stand up well to the spice and complexity of the dish.
No matter how you choose to serve it up or what you decide to pair it with, this zippy chili will surely satisfy even the most discerning palates. Enjoy!
Make-Ahead, Storing and Reheating
As someone who loves to meal prep, I understand the importance of having a recipe that can be made ahead of time and stored for later. Fortunately, this zippy chili recipe is perfect for that! You can make a big batch on your day off and simply pop it in the fridge or freezer until you’re ready to enjoy it.
To make ahead: After making the chili recipe, let it cool down completely. Then, divide it into individual portions and store each in an airtight container. Pop them in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat: If the chili is frozen, let it thaw in the fridge overnight. To reheat on the stove, heat it up on medium-low heat in a saucepan. If it’s too thick, add a bit of water or broth to thin it out. Don’t forget to stir frequently! You can also reheat in the microwave by cooking on high for 1-2 minutes per serving.
To store: In case you have some leftovers, let the chili cool down completely before storing it in an airtight container in the fridge for up to 3 days. This way you’ll have a delicious lunch or dinner waiting for you whenever you need a quick meal.
One thing to note is that since this recipe has ground beef, reheating it multiple times may affect its quality and texture. But don’t worry – there’s an easy fix! Simply add a bit of vegetable oil to the pan before reheating your chili. This will keep it tasting fresh and delicious every time you reheat it.
In conclusion, with these tips and tricks for make-ahead, storing and reheating your zippy chili recipe, you can enjoy this tasty dish anytime without any hassle.
Tips for Perfect Results
When it comes to making a zippy chili recipe, there are a few tips and tricks that will take your dish from good to absolutely impressive.
One of the secrets of chili is in its spice factor. To get your spices right, it’s important to start with high-quality powder to boost the flavor. You want to make sure you’re using fresh chili powder and not some old packet that’s been sitting in the back of your pantry for months on end.
Furthermore, if you’re using an Instant Pot or slow cooker, resist the urge to lift the lid and check on the progress too frequently. Every time you open the lid, you’re losing valuable steam and heat. Remember, it’s best to trust the recipe and let it work its magic.
When it comes to choosing lean ground beef for your zippy chili, don’t skimp on quality when it comes to saving money. You don’t want meat that is tough or dried out—quality beef contributes significantly to the flavor of any recipe.
Additionally, I always recommend cooking the vegetables separately before adding them into your slow cooker or Instant Pot. This method ensures they maintain their crisp texture while being evenly cooked.
Finally, don’t be afraid to experiment by adding peanut butter or thickly cut bacon, which will add a rich smoky flavor to your chili. You’ll be at risk of feeling like you’ve discovered some kind of secret recipe spot that everyone would want to replicate.
By following these tips, you’ll be well on your way to making a zippy chili recipe that everyone will rave about.
After indulging in this zippy chili recipe, I am confident that you will fall in love with the scrumptious blend of flavors and textures as I did! This is a surefire recipe to please any crowd, and it presents endless possibilities for creativity and personalization.
Be sure to try out some of the substitutions and variations suggested in this article to add even more excitement to this already amazing dish. Add your own twist to this dish using your preferred seasonings, protein sources, or even some peanut butter like they do in Hawaii!
Whether you are craving a hearty meal after a long day or seeking to impress your guests with your culinary skills, this zippy chili recipe is the way to go. It captures the essence of traditional American chili while adding a Hawaiian twist. So why wait? Gather up the ingredients quickly and prepare yourself (and your guests) for an unforgettable experience!
Overall, I truly believe that this recipe has earned a spot amongst the best comfort meals of all time. Trust me; once you try it, you will be hooked! So what are you waiting for? Take a bite out of this masterpiece and savor its deliciousness. You won’t regret it.
Zippy Chili Recipe
- 1 lb lean ground beef
- 1/2 cup onion, chopped
- 1 cup fresh mushrooms, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup red pepper, chopped
- 1 garlic clove, minced
- 2 cups water
- 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
- 1 (1 1/4 ounce) package taco seasoning
- 1 (15 1/2 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 8 tablespoons cheddar cheese, shredded
- In a large saucepan, cook beef and onion over medium heat until no longer pink.
- Add mushrooms, peppers and garlic, cook and stir 3 minutes, until vegetables are almost tender.
- Stir in water, tomatoes and taco seasoning.
- Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
- Add beans, simmer 30 minutes longer.
- Top with cheese to serve.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.