Fiery Red Chili

A truly great chili is built on spices, time, and the willingness to go beyond the obvious. This Fiery Red Chili does all three. It's genuinely hot not just "spicy for a food blog" hot, but the kind of heat that builds with each spoonful and makes your eyes water pleasantly while you keep eating anyway. If that sounds like your kind of thing, this recipe was made for you.

The spice blend is where this chili distinguishes itself. Alongside the expected chili powder, cumin, and smoked paprika, I add a small amount of ground cloves just enough to add a deep, warm note that most people can't identify but everyone notices. It's the kind of detail that makes someone say "what IS in this?" It also gets better overnight, which is practically a rule with good chili.

Building the Flavour

Start with a good amount of olive oil and your aromatics onion, garlic, bell pepper and cook slowly until completely soft before adding anything else. Toast the dry spices briefly in the oil for 30–60 seconds before adding liquid. This wakes them up and makes a significant difference in the final depth of flavour.

Add crushed tomatoes (not diced crushed gives better texture), kidney beans, and enough broth to give the chili body without making it thin. Simmer for at least 45 minutes, uncovered, so it thickens properly. The same patience with aromatics that makes great pizza sauce makes great chili.

Controlling the Heat

• For milder: reduce the cayenne and omit fresh chilies
• For maximum heat: add a diced chipotle in adobo with the aromatics
• The heat should build gradually not be an immediate punch
• A dollop of sour cream at serving tames the heat beautifully

Ingredients

• extra virgin olive oil
• 1/2 white onion, chopped (about 1/2 – 3/4 cup)
• 1 clove garlic, minced
• 1/2 large serrano or jalapeno chile pepper, seeded and minced (about 2-3 Tbsp, or to taste)
• 1/2 pound 85/15 or 90/10 lean ground beef (or ground buffalo), preferably grass-fed
• 1 red bell pepper, preferably organic, seeded and chopped
• 1 (14.5 oz) can diced tomatoes with jalapenos OR green chiles
• 1 (8 oz) can low-sodium tomato sauce
• 1 (16 oz) can low-sodium red kidney beans, rinsed and drained
• 1 tsp Kosher salt, or more to taste
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp ground oregano
• freshly ground black pepper, to taste

Optional Accoutrements:

Instructions

Brown the meat

In a large pot or Dutch oven heat a drizzle of olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it up into crumbles as it cooks. Drain any excess fat.

Sauté the aromatics

Add the diced onion minced garlic and diced bell peppers to the pot. Sauté for about 5 minutes until the vegetables are softened and aromatic.

Add the spices

Sprinkle in the chili powder cumin paprika cayenne pepper salt and pepper. Stir well to coat the meat and vegetables with the spices.

Combine the beans and tomatoes

Pour in the diced tomatoes (with their juices) kidney beans and black beans. Stir to combine everything in the pot.

Add the broth

Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low cover and let the chili simmer for about 30 minutes stirring occasionally.

Adjust the seasoning

Taste the chili and adjust the seasoning as needed. If you prefer it spicier, add more cayenne pepper. If it’s too spicy, you can balance it with a touch of sugar or more broth.

Serve and garnish

Ladle the piping hot Fiery Red Chili into bowls. Top it with shredded cheddar cheese a dollop of sour cream chopped green onions fresh cilantro sliced jalapeños and avocado slices if desired.

Fiery Red Chili is more than just a meal; it’s an experience for your taste buds. The combination of ground meat, beans, and an array of spices creates a symphony of flavors that will delight spice enthusiasts and comfort food lovers alike. So, when the weather outside is frightful, cozy up with a bowl of this chili that’s anything but mild. Enjoy the heat!

Nutrition Per Serving

The estimated nutrition values provided here are approximate and can vary based on specific ingredients and portion sizes. This calculation is based on a typical serving size of one bowl of Fiery Red Chili.

Calories:400 calories per serving.

Protein:25 grams per serving, depending on the type of meat used.

Carbohydrates:35 grams per serving.

Dietary Fiber:10 grams per serving.

Sugars:10 grams per serving, primarily from the natural sugars in the tomatoes and vegetables.

Total Fat:20 grams per serving, with variations based on the lean or fatty meat used and any added toppings.

Saturated Fat:7 grams per serving, depending on the meat and toppings.

Cholesterol:60 milligrams per serving, depending on the type of meat used.

Sodium:900 milligrams per serving, but this can vary based on the salt content in your ingredients and personal preferences.

Potassium:1000 milligrams per serving, thanks to the beans and vegetables.

Vitamins and Minerals: Fiery Red Chili is rich in essential nutrients like vitamin C, vitamin A, iron, and calcium, thanks to the variety of vegetables and beans used in the recipe.

Directions:

1. Heat a drizzle of oil in a dutch oven or heavy-bottomed pot over medium heat. Add in the chopped onion and cook, stirring, until tender and translucent, about 5 minutes. Add in the garlic & serrano, and cook, stirring, for 30 seconds. Add in the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
2. Add in the rest of the ingredients, stir, and bring to a boil over medium heat. Reduce heat to low, and simmer at least 2 hours, stirring occasionally.
3. Serve with accoutrements.