Variant's Vile Viscera Chili
A heart-stoppingly rich and intensely flavored chili, slow-cooked to perfection. This robust dish, with its deep red hue and earthy aroma, is designed to fortify you for whatever challenges lie ahead, or at least help you forget them for a little while. It's a culinary journey into the depths of flavor, much like an investigation into, well, certain unsettling facilities. Serve this hearty meal when you need something truly substantial to see you through a long, dark night.
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 and no pink remains. Drain off any excess fat.
- 3
Stir in the chopped onion and cook until softened, about 5-7 minutes.
- 4
Add minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
- 5
Pour in the crushed tomatoes, kidney beans, black beans, green chiles, and beef broth. Stir well to combine.
- 6
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 1 hour, or up to 3 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
For a thicker chili, remove the lid for the last 15-30 minutes of cooking.
- 9
Ladle hot chili into bowls. Serve with a dollop of sour cream and a sprinkle of shredded cheddar cheese, if desired.
- 10
This chili can be made a day in advance; flavors often improve overnight.