perfect chunky spicy meat-lovers chili - Color Me Meg

perfect chunky spicy meat-lovers chili

my husband and i like to think we are so “country”.

we made our version of chili this weekend and it was a big hit at the hoe down!

spicy meat lover chili with bacon

we had a hoe down to go to this weekend.

it was an absolute blast. lots of friends, a real caller, and of course, a chili cook-off.

we were so into this, {i should say, cc was so into this}

that we had to go buy boots and hats, real ones, to be legit.

{he had to get some for work anyway…}

he even ordered his own belt buckle.

{guys, this is the same guy who nearly ruined halloween/my life because i couldn’t get him to dress up!!}

spicy meat lover chili with bacon

so, with our clothes laid out, ready to go, we discussed the perfect chili.

in our opinion, it’s thick, chunky, with lots of meat and beans, and tons of flavor.

this one was a favorite of so many there. i think calling it “spicy” scared a lot of people out of trying it,

but it’s not too hot. of course you can kick it up even more {like we do at home},

but this was the perfect warm heat. the cumin and chili play so nice together,

and that kick of jalepeno and red pepper just make it sing.

   spicy meat lover chili with bacon

we call it meat-lovers because we used 3 meats in here:

italian sausage, italian-seasoned turkey, and bacon.

and, we season the meat first.

that’s important!

don’t go all cooking your sauce and adding all your spices and then add cooked, plain, tasteless meat to it!

so the HOW here, is important, in my opinion.

it’s downright the best chili i’ve had.

hope you enjoy it!

perfect chunky spicy meat-lovers chili


prep time: 30 minutes

cook time: 30 minutes

total time: 1 hour

makes: 12-15 servings


  • 24 oz red kidney beans
  • 1 lb italian sausage
  • 1 lb ground turkey, italian seasoned
  • 3/4-1 lb bacon
  • 1 large onion
  • 1/3 cup jalepenos,
  • 6 bay leaves
  • 1 {28 oz} can tomato sauce
  • 1 {6oz} can tomato paste
  • 3 tablespoons chili powder
  • 3 tablespoons cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon black pepper

what to do

1. cut bacon into small squares and cook on a frying pan until they are cooked through, but not yet crispy. remove most, but not all of the grease. add the remaining meat and cook until all is browned.

2. in another pan, saute onions and jalepenos until they start to brown. add to meat pan.

3. add chili powder, cumin, red pepper, and black pepper and mix into meat.

4. in a slow-cooker or a large pot, combine remaining ingredients on low heat. mix-in the meat. let simmer for at least 30 minutes, or leave in crockpot as long as you’d like before serving.

5. adjust seasoning for heat you like. we often add hot sauce or more red pepper at the end. serve with shredded cheese and any other chili toppers you like!

inspired by 2 peas and their pod


if making for a crowd, be sure to double it. this recipe fills half of a crockpot.

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how i wish i had a better picture of boss in his red “woody” hat and reese in these killer cowgirl boots. she loves them…

and i wish i had a better picture of my hot cowboy in his full get-up, rockin the beard and all…


oh, you want to know if i WON the cook-off?

well, since it was a church function, we all won.

mine was deemed, “most spicy”, so i’m sure they had to take it out of the running so i didn’t win 2 fancy spoons.

it’s only fair…


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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our [mostly] healthy food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

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