An elevated classic chili with ground beef, beans and lots of fresh chili peppers to provide a mix of chili flavors much deeper and more subtle than you can get with just powder. This is comfort food bursting with flavor, richness and color.
Using nitrile gloves, slice the chili peppers and remove and discard the seeds and inner pith. Then chop the chili peppers into ½" pieces.
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.
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.
Add the diced peppers and cook for about 1 minute.
Stir in the tomatoes, beans, tomato paste, chicken stock and Worcestershire.
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**.
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.
Can be served immediately or refrigerated and served the next day with your favorite toppings.
Notes
Recipe makes about 2 1/2 quarts or 10 cups of chili, which will be 6 to 10 servings.
If you like other kinds of fresh chili peppers, toss or sub a couple in, being careful not to overdo it with the spiciness.
The seeds can add a bitter flavor and affect the texture, and the pith tends be really spicy hot while not being flavorful.
** Simmering the chili for 1 hour is enough, but more flavors will develop the longer that it simmers. This is when the magic happens.
Topping Inspiration
Chopped red onion
Chopped cilantro
Fritos (or corn tortilla chips)
Cornbread
Grated cheddar cheese
Sour cream
Diced avocado
Lime - give it an acid boost
This recipe is based on the Vegetarian Chili recipe by my good friend Jim Miller.