Inferno Chili Con Carne

Inferno Chili Con Carne is a robust and fiery twist on the traditional chili, featuring the bold heat of habanero peppers balanced by the rich depth of dark chocolate. This hearty dish is packed with tender ground beef, kidney beans, and a harmonious blend of spices, making it perfect for those who love a warming culinary adventure.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, diced

4 cloves garlic, minced

1 lb ground beef

2 habanero peppers, finely chopped

1 red bell pepper, diced

2 tbsp tomato paste

1 can (28 oz) crushed tomatoes

2 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp ground cinnamon

1 oz dark chocolate (70% cocoa), chopped

2 cans (15 oz each) kidney beans, drained and rinsed

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic; sauté until soft.

2. Increase the heat to medium-high and add the ground beef. Cook until browned.

3. Stir in the habanero and bell peppers; cook for 5 more minutes.

4. Add tomato paste, crushed tomatoes, cumin, smoked paprika, oregano, and cinnamon. Stir well.

5. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

6. Add dark chocolate and kidney beans; season with salt and pepper.

7. Simmer for another 15 minutes.

8. Serve hot, garnished with fresh cilantro.

Storage

Store the chili in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally, until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.