Ingredients
Equipment
Method
Brown the Beef & Drain
- In a large pot or Dutch oven, brown your ground beef over medium heat until it’s no longer pink and beautifully crumbled. This process is crucial for developing the foundational meaty flavor. Once browned, make sure to thoroughly drain excess grease. This prevents your chili from becoming oily and ensures a cleaner, more intense flavor profile, avoiding a common mistake.
Sauté the Aromatics
- To the pot with the browned beef, add the diced large onion, minced garlic cloves, diced green bell pepper, diced red bell pepper, and minced jalapeño peppers. Sauté these vibrant vegetables for about 5 minutes, stirring occasionally, until they begin to soften and release their wonderfully aromatic fragrances. This creates a flavorful base for our spicy chili recipe.
Bloom the Spices
- Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper directly into the residual beef fat and cooked aromatics. Cook for another 1-2 minutes, stirring constantly. You'll notice the spices becoming incredibly fragrant; this blooming step intensifies their fat-soluble flavors, releasing their full aromatic potential for an intensely flavorful and rich chili.
Add Liquids & Secret Ingredient
- Now, pour in the crushed tomatoes and beef broth. This is also the moment to add our secret ingredient: 1 tablespoon of unsweetened cocoa powder. Stir it in well, ensuring it dissolves completely. The cocoa powder will deepen the chili's color and add a profound richness, balancing the acidity of the tomatoes. Bring the mixture to a gentle simmer.
Simmer to Perfection
- Add the kidney beans and black beans to the pot. Season generously with salt and pepper to taste. Reduce the heat to low and let the chili simmer, uncovered, for the full 1 hour and 30 minutes. This long, slow simmer is absolutely critical; it allows the flavors to meld beautifully, deepen, and thicken naturally. Simmering uncovered is an expert tip that allows moisture to evaporate, concentrating the rich, deep red color and flavor of your chili. Stir occasionally to prevent sticking.
Serve
- Once your chili has simmered to perfection, ladle it hot into bowls. Garnish liberally with creamy shredded cheddar cheese, a dollop of cool sour cream, and a sprinkling of fresh chopped green onions. This spicy chili recipe is now ready to be enjoyed as a hearty main course!
Nutrition
Notes
To ensure a thick, rich chili, simmer uncovered for the full duration. Don't skip blooming spices in fat; it's key to unlocking deep flavors. A splash of vinegar or lime juice at the end can brighten the dish. Nutrition information is estimated based on common ingredients and serving sizes and may vary.