Smoking Hot Chili
Turn up the heat with this bold and flavorful Smoking Hot Chili, a crowd-pleasing comfort food that’s packed with smoky, spicy goodness. Made with hearty ground beef, savory smoked sausage, and a kick of chipotle peppers in adobo sauce, this chili is layered with rich, complex flavors. Fire-roasted tomatoes, kidney beans, and black beans create a hearty base, while a touch of dark chocolate adds a surprising depth of flavor. Toasted spices like smoked paprika, chili powder, and cumin take this dish to the next level, making every spoonful an explosion of taste. Ready in just over an hour, this one-pot wonder is perfect for game day, family dinners, or any chilly evening. Serve it with cornbread, tortilla chips, or crusty bread and garnish with fresh cilantro for the ultimate smoky, spicy experience.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound smoked sausage
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 peppers, chopped chipotle peppers in adobo sauce
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can, drained and rinsed kidney beans
- 1 15-ounce can, drained and rinsed black beans
- 2 cups beef broth
- 0.5 ounce dark chocolate
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and swirl to coat the bottom of the pot.
Add ground beef and smoked sausage, breaking the ground beef apart with a wooden spoon. Cook until browned, about 6-8 minutes. Remove the meat from the pot and set aside, leaving any rendered fat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chopped chipotle peppers, chili powder, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute to toast the spices and enhance their flavors.
Add the tomato paste and stir it into the mixture. Cook for another 1-2 minutes until the paste darkens slightly.
Return the browned meat to the pot. Add the fire-roasted diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.
In the last 5 minutes of cooking, stir in the dark chocolate, allowing it to melt and enrich the chili with a subtle depth of flavor.
Taste the chili and adjust the seasoning, adding salt and black pepper as needed.
Serve hot in bowls and garnish with chopped fresh cilantro if desired. Pair with crusty bread, cornbread, or tortilla chips for the perfect meal.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 11053 mg | 481% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 42.7 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 4713 mg | 100% | |
*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.
