How to make Homemade Spicy Chili
Chop the veggies: Dice your onions, garlic, and bell peppers into small, uniform pieces so they cook evenly. Finely mince your jalapeño and serrano peppers, set aside. The oils from the peppers will stay on your fingers and burn your eyes or mouth if touched. You may want to wear gloves when handling them!
Prepare the meat: Keep ground beef in the refrigerator until just before cooking for freshness.
Measure the spices: Gather and measure all the spices in advance to make sure you do not forget any. Combine the chili powder, cumin, oregano, and cayenne in a small bowl, set aside.
Heat your pot: Start with a large, heavy-bottomed pot – like a Dutch oven. Add two tablespoons of olive oil over medium heat.
Sauté veggies: Toss in the onions, garlic, and bell peppers. Stir often, letting them soften and release their natural sweetness.
Brown the meat: Add the ground beef and cook until well-browned, about 5 to 7 minutes. Use a wooden spoon to break it into crumbles. Drain any excess fat, but leave a little for flavor.
Add spices: Sprinkle in the spice mix. Give it a good stir to coat the meat and veggies evenly. This “blooming” phase intensifies your chili’s flavor.
Add wet ingredients: Pour in the diced tomatoes, beans, and broth. Use the liquid to scrape up any browned bits stuck to the pot—those are packed with flavor!
Simmer: Bring everything to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 30 minutes, stirring occasionally to prevent sticking.
Ladle chili into bowls and serve garnished with your favorite toppings.
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