Beef Chili

Ingredients

• 3 Habanero peppers
• 2 serrano peppers
• 3 Anaheim peppers
• 2 jalapeno peppers
• 1 red bell pepper
• 4 oz unsalted butter
• 1 medium onion, diced
• 2 lbs 85% lean ground beef
• 1 tablespoon kosher salt (plus more as needed)
• 1 teaspoon black pepper
• 14.5 oz can diced tomatoes
• 16 oz can kidney or pinto beans (drained)
• 6 oz can tomato paste
• 1 cup chicken stock (homemade low sodium preferred)
• 3 tablespoons Worcestershire sauce
• 3 tablespoons dark chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 teaspoons sugar

Instructions

1. 1

   Using nitrile gloves, slice the chili peppers and remove and discard the seeds and inner pith. Then chop the chili peppers into ½" pieces.

2. 2

   Heat a large Dutch oven or pot over medium heat. Add the butter and diced onions with a sprinkle of salt. Sauté the onions, stirring frequently until they are soft and translucent.

3. 3

   Add the ground beef. Season with salt and pepper and break it apart with a wooden spoon, stirring a few times until browned and cooked through.

4. 4

   Add the diced peppers and cook for about 1 minute.

5. 5

   Stir in the tomatoes, beans, tomato paste, chicken stock and Worcestershire.

6. 6

   Add the remaining spices and sugar. Stir to completely combine and bring to a simmer, then cover and simmer over low heat for 1 to 2 hours.

7. 7

   Taste test and season with more salt and sugar, and adjust heat levels as needed. Just remember that the flavor will change once toppings are added, which will help balance out the heat.

8. 8

   Can be served immediately or refrigerated and served the next day with your favorite toppings.