Noble Team's Last Stand Chili
When the chips are down, and the Covenant are at your door, you need a hearty, soul-warming meal that sticks to your ribs. This robust chili, packed with smoky flavors and a touch of heat, is designed to fuel even the most determined defenders. It's the perfect dish to share with your fireteam before heading out into the fray.
Directions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Add the ground beef and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain off any excess fat.
- 3
Add the diced onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 4
Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook, stirring constantly, for 1 minute to toast the spices.
- 5
Pour in the crushed tomatoes, kidney beans, black beans, and beef broth. Bring the mixture to a simmer.
- 6
Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
- 7
Taste and season with salt and freshly ground black pepper as needed.
- 8
Ladle the hot chili into bowls. Garnish generously with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro, if desired.