Nemesis's Fiery Inferno Chili
A robust and spicy chili, much like a relentless pursuit. This recipe features layers of deep flavor from various peppers and is slow-cooked to perfection, ensuring a rich, complex taste experience. It's not for the faint of heart, promising a memorable kick.
Directions
- 1
Heat vegetable 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 longer pink. Drain off excess fat.
- 3
Stir in chopped onion, red bell pepper, and jalapeño (if using). Cook until vegetables begin to soften, about 5-7 minutes.
- 4
Add minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
- 5
Pour in crushed tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
- 6
Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, stirring occasionally.
- 7
For a deeper flavor, continue to simmer for 2-3 hours, stirring every 30 minutes to prevent sticking.
- 8
Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- 9
Serve hot with your favorite garnishes such as shredded cheese, a dollop of sour cream, and chopped green onions.