If you love a good kick in your chili, then my Inferno Chili Con Carne is just what you're looking for. It's spicy, hearty, and perfect for those chilly evenings when you need something to warm you from the inside out.
The backbone of this dish is undoubtedly the ground beef—it's what gives the chili its hearty texture. The habanero peppers are the stars of the heat show, so adjust to taste if you're not a spice lover. Red bell pepper adds a sweet, crunchy contrast to the heat. Tomato paste and crushed tomatoes bring that rich, umami base that every chili needs. The spices—cumin, smoked paprika, oregano, and just a hint of cinnamon—add layers of complexity. And then there's the secret weapon: dark chocolate. It might sound odd, but trust me, the chocolate adds a depth and richness that elevates this chili to greatness. Finally, kidney beans make it filling and satisfying. Don't forget to season with salt and pepper to taste.
This chili pairs wonderfully with a side of cornbread or over a bed of rice. Top with shredded cheese, sour cream, or avocado slices for an extra treat. A cold lager or a tangy margarita complements the spicy notes beautifully.
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, stirring until they're nice and soft, which should take about 5 minutes. Crank up the heat a bit to medium-high and add in your ground beef. Break it apart with a spoon and let it brown nicely.
Once the beef is browned, it's time to add some color and heat with the habanero and red bell pepper. Let them cook for another 5 minutes until they soften up a bit. Now, stir in the tomato paste to coat everything, followed by the crushed tomatoes. Add your spices: cumin, smoked paprika, oregano, and cinnamon. Give it all a good mix, then lower the heat to a gentle simmer.
Cover your pot and let it all meld together for about 30 minutes, stirring occasionally to make sure nothing sticks. After that, toss in the dark chocolate and kidney beans. Season with salt and pepper to your liking. Let it simmer for another 15 minutes to let the flavors really come together.
And voilà, your Inferno Chili Con Carne is ready to serve! Scoop it into bowls and garnish with a sprinkle of fresh cilantro for a pop of color and freshness.
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