Afterburner Chili
Ignite your taste buds with the bold and fiery flavors of Afterburner Chili, a hearty dish that packs a spicy punch in every bite. Perfect for spice lovers, this chili combines tender ground beef, smoky spices, and a fiery medley of jalapeños and optional habanero peppers for an unforgettable kick. Balanced with the richness of dark chocolate and freshness of garnishes like sour cream, cilantro, and cheddar cheese, this recipe offers a complex depth of flavor that’s both comforting and adventurous. Simmered to perfection, this one-pot wonder is ideal for game nights, cold evenings, or any time you crave a bowl of heat-filled goodness. Serve it with cornbread or tortilla chips for the ultimate chili experience! Keywords: spicy chili recipe, hearty chili, jalapeño chili, homemade chili, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1.5 pounds ground beef (80/20 blend)
- 1 can canned crushed tomatoes (28 oz can)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 can canned kidney beans, drained and rinsed
- 1 can canned black beans, drained and rinsed
- 2 jalapeños, minced
- 1 habanero peppers, minced (optional)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 ounce dark chocolate, finely chopped (optional, for depth)
- 0.5 cup sour cream (for garnish)
- 0.25 cup chopped fresh cilantro (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 1 sliced jalapeños (for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper, coating the beef and onions evenly with the spices.
Add the tomato paste and cook for 2 minutes to caramelize slightly.
Pour in the canned crushed tomatoes and beef broth. Stir to combine.
Add the kidney beans, black beans, minced jalapeños, and habanero peppers (if using) to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to low and allow it to simmer uncovered for 60 minutes, stirring occasionally to prevent sticking.
If using, stir in the chopped dark chocolate during the last 15 minutes of cooking for added depth of flavor.
Taste and adjust seasoning as needed (e.g., additional salt or cayenne for more heat).
Spoon the chili into serving bowls and garnish with sour cream, chopped cilantro, shredded cheddar cheese, and sliced jalapeños as desired.
Serve hot with cornbread or tortilla chips on the side, and enjoy this spicy masterpiece!
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 5819 mg | 253% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 33.1 g | ||
| Protein | 191.6 g | 383% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1118 mg | 86% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 5721 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
