Delilah's Bold Twelve Alarm Chili Recipe

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FROM THE KITCHEN • Delilah's Bold Twelve Alarm Chili

01 THE RECIPE

Let's make it.

Follow these steps for a delicious result. Tick off each step as you go.

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01

Step 1

Start by putting all the beans—the kidney, chili, black beans, and black-eyed peas—into a large, heavy pot and let them simmer gently over medium heat. While the beans are warming up, brown the ground beef and sausage in a skillet over medium-high heat. Break the meat up as it cooks so it’s nice and crumbly, and once it’s evenly browned (about 10 minutes), drain off any excess fat. Then, add the cooked meat right into the pot with the beans.

02

Step 2

Next, chop up the red and green bell peppers, yellow and red onions, and garlic, and pile them on top of the bean and meat mixture. Cover the pot and let everything steam together for at least 10 minutes to soften up the veggies. After that, stir in all the peppers—the jalapeno, chipotle, serrano, habanero, banana, cherry, Anaheim, and the red and green Thai chilies—along with the chili powder, cumin, red pepper flakes, and taco seasoning.

03

Step 3

Give the chili a good stir, then season it with cayenne pepper, salt, and black pepper to taste. Cover the pot again and let it simmer gently over medium heat for about 3 hours, stirring every now and then to keep everything from sticking to the bottom. This slow cooking really helps the flavors come together and makes the chili bold and spicy.

Why you’ll love it

This chili packs a serious punch with layers of spicy heat and rich, smoky flavors. It’s perfect for those who love bold tastes that wake up the palate. Plus, it’s hearty and satisfying, making it a great meal for cold days or game nights.

How to serve

Serve this chili with warm cornbread or over a bed of steamed rice to balance the heat. Topping it with shredded cheese, sour cream, or chopped green onions adds a nice creamy contrast. It also pairs well with a cold beer or a crisp salad.

Storage & leftovers

Allow the chili to cool completely before storing in an airtight container. It keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove to preserve its flavors.

02 YOUR CHECKLIST

Ingredients

1 (20 ounce) can kidney beans, undrained 2 (15 ounce) cans chili beans, undrained 2 (14 ounce) cans black beans, undrained 2 (15.5 ounce) cans black-eyed peas, undrained 1 (28 ounce) can diced tomatoes, undrained 2 pounds lean ground beef 1 pound hot Italian sausage 2 large green bell peppers, chopped 1 large red bell pepper, chopped 6 small yellow onions, chopped 1 red onion, chopped 6 cloves garlic, minced 1 (4 ounce) can sliced jalapeno peppers, finely chopped 1 (7 ounce) can chipotle chiles in adobo sauce, finely chopped 6 serrano peppers, finely chopped 4 orange habanero chili peppers, finely chopped 1 banana pepper, seeded and finely chopped 1 Anaheim pepper, finely chopped 4 red Thai chili peppers, finely chopped 2 tablespoons chili powder, or to taste 1 ½ tablespoons ground cumin 3 tablespoons red pepper flakes cayenne pepper, or amount to taste salt and ground black pepper to taste