Four Alarm Chili
Turn up the heat with this robust and fiery Four Alarm Chili, a bold and flavorful dish perfect for spice lovers! Packed with a hearty mix of ground beef, red kidney beans, and black beans, this chili gets its signature kick from jalapeño and habanero peppers, balanced by the richness of smoked paprika, cayenne, and a touch of dark chocolate for depth. Simmered slowly to perfection, this one-pot wonder develops layers of smoky, spicy, and savory flavors that are sure to tantalize your taste buds. Serve it piping hot with optional toppings like fresh cilantro, sour cream, or shredded cheddar cheese for a customizable meal that’s as comforting as it is adventurous. Ideal for game day feasts, cold weather dinners, or just when you're craving a little extra spice, this Four Alarm Chili is guaranteed to bring the heat!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium jalapeño peppers, minced
- 2 small habanero peppers, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ounce dark chocolate, chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Once the oil is hot, add the ground beef. Cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Drain excess fat and set the beef aside.
In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, jalapeño peppers, and habanero peppers. Cook for another 2 minutes, stirring frequently.
Return the browned beef to the pot and add the crushed tomatoes, tomato paste, chicken broth, kidney beans, and black beans. Stir to combine.
Season the mixture with cayenne pepper, smoked paprika, chili powder, ground cumin, salt, and black pepper. Stir well to distribute the spices evenly.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and simmer for 60 minutes, stirring occasionally.
After 60 minutes, remove the lid and stir in the chopped dark chocolate. Simmer uncovered for an additional 30 minutes to thicken the chili and allow the flavors to deepen.
Taste and adjust seasoning as needed.
Serve the chili hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
4034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.2 g | 312% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5647 mg | 246% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 71.6 g | 256% | |
| Total Sugars | 51.1 g | ||
| Protein | 241.1 g | 482% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1253 mg | 96% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 7817 mg | 166% | |
*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.
