Jalapeño Popper Chili

Jalapeño Popper Chili

Lisa Phillips

It's a little chilly out there, friends! What better way to warm up than with a comforting bowl of chili. This is a tasty spin on a classic. If you love the classic jalapeno/cream cheese combo, you will die for this. Give it a try!


Jalapeño Popper Chili

4 tablespoons Jalapeño Lime Olive Oil

½ red onion, chopped

One red bell pepper, chopped

½ a jar of sliced jalapeños

3 cloves garlic, minced

One pound ground beef

One package taco seasoning

One 14.5 oz can black beans, drained and rinsed

One 14.5oz can pork ‘n beans

One 14.5 oz can stewed tomatoes with juices

One cup salsa

¾ cup beef broth

Juice of 2 limes

4 slices of bacon, cooked and chopped.

4 ounces cream cheese

Shredded sharp cheddar cheese, crumbled bacon, sour cream and fresh cilantro, optional. 

Add Jalapeno Lime Olive Oil to a large heavy-bottomed pot and bring to medium heat. Sauté onion, bell pepper, and garlic until tender. Add ground beef and cook until no longer pink. Add in the beef broth and taco seasoning, cook 5 minutes until thickened slightly.

Add the beans, stewed tomatoes, salsa and lime juice. Bring the chili to a simmer and cook for 30 minutes to allow flavors to blend.

Add cream cheese and bacon, stir until melted and creamy. Serve with Cheddar Cheese, bacon, sour cream, and fresh cilantro.

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