Salsa Chili

In recent months, my household has become obsessed with hot peppers, and we’ve been introducing more recipes that use them. This salsa chili cranks up the heat, but the dish itself is low fuss and on the table in 20 minutes (here are more of our favorite 20-minute recipes). The ingredient list is short, but the flavor is strong, and you can customize this chili to the flavors and levels of heat you and your family prefer.

The salsa is the primary driver of flavor, and you can take your pick or make your own salsa. We lean toward a medium salsa because it’s zippier, but if you’re not a fan of heat, you can also opt for mild and it will be just as tasty.

Salsa Chili Ingredients

• Ground beef: A key source of protein, ground beef is rich, savory and hearty.
• Onion: You’ll want to use yellow or sweet onion here, as it will add sweetness and depth to the dish.
• Salsa: This is very much your choice—select your favorite salsa brand based on how hot you want the dish to be and what flavor profiles you like.
• Pinto beans: Creamy and full of protein, pinto beans provide a good balance to the ground meat along with some extra nutrition.
• Tomato juice: This provides some liquid and an acidic sweetness to the dish.
• Shredded cheddar cheese, chopped green peppers, sour cream and green onions (optional): These toppings are technically optional, but we say go big or go home. They add creaminess, crunch, sweetness and tang.

Directions

Step 1: Cook the beef and onion

In a large saucepan, cook the beef and onion over medium heat until the meat is no longer pink. Drain any excess liquid from the pan.

Editor’s Tip: Saute the onion for a few minutes, until it starts to soften, before adding the beef.

Step 2: Combine the ingredients

Stir in the salsa, beans and tomato juice, and heat everything through. Serve the chili with the cheese, peppers, sour cream and onions, as desired.

Salsa Chili Variations

• Change up the meat: You can replace the ground beef with ground turkey or ground chicken for a lighter dish.
• Mix up the beans: If you don’t have pinto beans or just want to try something else, you can use black beans in their place. We would recommend only making this replacement to preserve the basic flavor profiles of the dish.
• Make it vegetarian: You can omit the meat in this chili recipe; just add extra beans.

How to Store Salsa Chili

Store your salsa chili in the fridge for up to three days. We recommend storing it in glass containers instead of plastic for the best flavor and freshness.

Can you freeze salsa chili?

Yes, you can–and you should! This chili made with salsa makes for great leftovers. After it has fully cooled, put it in freezer-safe bags (pre-portion it to make it easier to serve later). You can reheat it on the stove or in the microwave.

Salsa Chili Tips

How should I handle hot peppers?

If you’re going to be making your own salsa, make sure to wear disposable gloves while handling and cutting hot peppers. The oils can burn your skin (and from personal experience, the oils aren’t entirely removed after washing your hands). Don’t touch your face or eyes.

How hot are certain types of peppers?

Chili peppers range in degrees of heat, measured in Scoville Heat Units (SHU). It’s relatively subjective, but it does help establish a framework. Sweet bell peppers have 0 SHU. A jalapeno is between 2,500 and 5,000. Meanwhile, a habanero cranks up the heat with a range of 100,000 to 350,000 SHU.

It’s important to note that the heat of a pepper primarily resides in its seeds and membranes, so removing those can help reduce the intensity.

What should I serve with this salsa in chili recipe?

If you made your chili on the hotter side, we recommend pairing it with something more neutral, like cornbread. You could also make a baked potato or a chef salad.