Woods' Flaming Chili of Vengeance
Inspired by the fiery spirit and intense missions, this chili is robust, smoky, and packs a lingering heat. Perfectly hearty for a long night of tactical operations (or just watching TV). The slow cooking allows the complex flavors to meld beautifully, creating a depth that belies its straightforward preparation.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 3
Stir in the diced onion, minced garlic, and diced red bell peppers. Cook until vegetables soften, about 5-7 minutes.
- 4
Add chili powder, ground cumin, smoked paprika, and cayenne pepper. Cook, stirring constantly, for 1 minute until fragrant.
- 5
Pour in the crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
- 6
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally.
- 7
For a more intense flavor, uncover the last 30 minutes of cooking to allow it to thicken.
- 8
Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne if desired.
- 9
Ladle into bowls and garnish with fresh cilantro before serving.