This chili recipe is one of the heartiest meals in my recipe collection. I developed the recipe over time as I tried various tastes and textures. I was so pleased with this version that it’s nearly the only chili recipe I use any more. Caution, there is a slowly intensifying burn associated with this recipe, hence the name. For a sweeter version, remove the ground red pepper and double the brown sugar portion. If you’re looking for a chili contest recipe, there’s a very strong chance this recipe is your winner.
Prep time: 10 minutes
Cook time: 90 minutes
1.5 lbs. – meat, ground beef or ground turkey
1 16oz. can – black beans
1 16oz. can – pinto beans in chili sauce
1 16oz. can – tomatoes, diced or stewed
1 medium – red onion
1 medium – yellow onion
2 cups – beef broth
3 – serrano peppers, sliced
2 – jalapeno peppers, cored and sliced
1 8oz. can – tomato sauce
1 6oz. can – tomato paste
1 tsp. – brown sugar
1 tsp. – hot sauce
1 Tbs. – Crisco
1.5 Tbs. – ground cumin
1.5 Tbs. – chili powder
1.5 Tbs. – cayenne pepper
1 Tbs. – ground red pepper
1.5 tsp. – ground white pepper
1.5 tsp. – season salt
Tip – I like to begin by combining the dry seasonings in a bowl and setting aside until later.
In a large pot, melt the Crisco over medium heat. Then, sauté the diced onions and sliced peppers until the onions become translucent, 5-7 minutes. Next, add the meat, cook until browned. Once the meat has browned, use a colander to drain the excess grease, transfer to a bowl and set aside.
Return the pot to the stove, raise the heat to medium-high, combine the beef broth, dry seasoning, tomatoes, tomato sauce, tomato paste and remaining peppers, bring to a simmer, cover and cook, 10 minutes. Stir occasionally to prevent burning.
Add the cooked meat, black and pinto beans, reduce heat to low and simmer, 30 minutes.
Add the brown sugar and allow the chili to simmer on low, 30 minutes – 2 hours.
Tip – if the chili becomes too thick, add additional beef broth as needed.