THE RECIPE JOURNAL · Main Course
Micah's Hot & Spicy 4.5 Alarm Chili
If you’re craving a bold, fiery meal that warms you from the inside out, this chili is just what you need. Packed with layers of spices and heat, it’s perfect for spice lovers looking to turn up the flavor.
FROM THE KITCHEN • Micah's Hot & Spicy 4.5 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 cooking the ground beef and chopped onion together in a large skillet over medium heat. Stir occasionally and cook until the beef is nicely browned, about 5 to 8 minutes. Drain off any excess grease and set it aside. Next, cook the bacon in the same skillet over medium-high heat, turning it now and then until it’s evenly crispy, which should take around 10 minutes. Once done, drain the bacon on paper towels and chop it into bite-sized pieces.
02
Step 2
In a big pot, mix the browned beef and onions with the bacon, kidney beans, baked beans, diced tomatoes, brown sugar, BBQ rub, chili powder, hot sauce, and garlic powder. Let everything simmer gently over medium-low heat, giving it a good stir every half hour or so. Keep it cooking until it’s bubbling and thickened up nicely, which usually takes about 2 to 3 hours. After that, take it off the heat and let it cool for about half an hour.
03
Step 3
For the best flavor, pop the chili in the fridge for at least 8 hours or overnight. When you’re ready to serve, warm it back up slowly on low heat, stirring every 30 minutes, and let it heat through for at least 4 hours. This slow reheating really helps all those flavors come together perfectly.
Why you’ll love it
This chili brings bold flavors and just the right amount of heat to warm you up on any chilly day. It’s packed with spices and a blend of beans and meat that create a rich, hearty meal. Perfect for spice lovers who enjoy a satisfying, comforting dish.
How to serve
Serve this chili with warm cornbread or over steamed rice to balance the heat. Top with shredded cheese, sour cream, or chopped green onions for extra creaminess and freshness. A side of crunchy tortilla chips also pairs well for added texture.
Storage & leftovers
Cool the chili completely before transferring to airtight containers. It will keep well in the refrigerator for up to four days. For longer storage, freeze in portions for up to three months and thaw overnight in the fridge before reheating.
