Hellknight's Spicy Inferno Chili
Prepare for a culinary assault with this unholy alliance of rich meats and fiery chilies. This robust chili, slow-cooked to perfection, delivers a punishing kick that will conquer even the most formidable appetites. Each spoonful is a brutal combination of savory depth and intense heat, guaranteed to leave a lasting impression.
Directions
- 1
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add ground beef and ground pork, breaking it up with a spoon, and cook until browned, about 8-10 minutes. Drain off any excess fat.
- 2
Add diced onions, red bell pepper, and green bell pepper to the pot. Cook until softened, about 5-7 minutes, stirring occasionally.
- 3
Stir in the minced garlic, chili powder, smoked paprika, ground cumin, cayenne pepper, and dried oregano. Cook for 2 minutes, stirring constantly, until fragrant.
- 4
Pour in the crushed tomatoes and tomato sauce. Add the drained and rinsed kidney beans.
- 5
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 2 hours, stirring occasionally to prevent sticking. For a richer flavor, cook for 3-4 hours.
- 6
Remove the lid during the last 30 minutes of cooking to allow the chili to thicken.
- 7
Taste and adjust seasonings with salt and freshly ground black pepper as needed.
- 8
Serve hot, garnished with desired toppings such as shredded cheese, sour cream, or chopped fresh cilantro.
- 9
For an extra layer of heat, consider adding a finely diced habanero or serrano pepper along with the bell peppers.