Three-Alarm Spicy Chili with Hot Peppers

Name: Three-Alarm Spicy Chili with Hot Peppers
Prep time: 20 min
Cook time: 1 h 43 min
Total time: 2 h 3 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (907 g) ground beef, 80% lean, cold from the refrigerator; 1 tablespoon (15 ml) vegetable oil; 2 large (400 g) large yellow onions, peeled and cut into ½-inch (1 cm) dice; 1 large (170 g) red bell pepper, stemmed, seeded, and cut into ½-inch (1 cm) dice; 3 medium (90 g) jalapeño peppers, stemmed, seeded, and finely minced; 2 medium (20 g) habanero peppers, stemmed, seeded, and very finely minced (wear gloves); 6 cloves (18 g) garlic, peeled and minced; 3 tablespoons (24 g) chili powder; 1 tablespoon (7 g) ground cumin; 1 tablespoon (7 g) smoked paprika; 2 teaspoons (4 g) ground cayenne pepper; 2 teaspoons (2 g) dried oregano; 3 tablespoons (48 g) tomato paste; 1 cup (240 ml) dark beer (stout or porter); 28 oz can (794 g) crushed tomatoes; 2 cups (480 ml) low-sodium beef broth; 1 tablespoon (13 g) light brown sugar, packed; 2 teaspoons (6 g) kosher salt, plus more to taste; 2 cans (15 oz each) (850 g) canned dark red kidney beans, drained and rinsed; 1 tablespoon (15 ml) apple cider vinegar; ½ cup (115 g) sour cream (optional); 1 cup (100 g) sharp cheddar cheese, coarsely grated (optional); 3 whole (45 g) scallions, thinly sliced (optional)

From the MyKitchenBank Kitchen

A thick, deeply savory beef and kidney bean chili that builds real heat in layers: fresh jalapeños and habaneros for bright fire, cayenne for a lingering burn, and smoked paprika and tomato paste to keep it rich, not just hot. Made entirely on the stovetop in one pot.

Prep: 20 min
Cook: 1 hr 43 min
Wait: 10 min
Total: 2 hr 13 min
Makes: About 3½ quarts (8 generous 1½-cup servings)

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Ingredients

8 servings

2 lb (907 g) ground beef, 80% lean, cold from the refrigerator
1 tablespoon (15 ml) vegetable oil
2 large (400 g) large yellow onions, peeled and cut into ½-inch (1 cm) dice
1 large (170 g) red bell pepper, stemmed, seeded, and cut into ½-inch (1 cm) dice
3 medium (90 g) jalapeño peppers, stemmed, seeded, and finely minced
2 medium (20 g) habanero peppers, stemmed, seeded, and very finely minced (wear gloves)
6 cloves (18 g) garlic, peeled and minced
Spices
3 tablespoons (24 g) chili powder
1 tablespoon (7 g) ground cumin
1 tablespoon (7 g) smoked paprika
2 teaspoons (4 g) ground cayenne pepper
2 teaspoons (2 g) dried oregano
3 tablespoons (48 g) tomato paste
1 cup (240 ml) dark beer (stout or porter)
28 oz can (794 g) crushed tomatoes
2 cups (480 ml) low-sodium beef broth
1 tablespoon (13 g) light brown sugar, packed
2 teaspoons (6 g) kosher salt, plus more to taste
2 cans (15 oz each) (850 g) canned dark red kidney beans, drained and rinsed
1 tablespoon (15 ml) apple cider vinegar
For serving
½ cup (115 g) sour cream (optional)
1 cup (100 g) sharp cheddar cheese, coarsely grated (optional)
3 whole (45 g) scallions, thinly sliced (optional)

Equipment (7)

6-quart (5.5 L) heavy-bottomed stockpot or large heavy pot with lid
Large wooden spoon or sturdy spatula
Chef's knife and cutting board
Disposable gloves for handling hot peppers
Measuring spoons and cups
Colander
Instant-read thermometer

Steps

Before you start

Wear disposable gloves when cutting the habaneros and jalapeños, and don't touch your eyes. Wash the knife and board with hot soapy water afterward.
Open a window or turn on the vent hood. Sautéing hot peppers and cayenne releases fumes that can make you cough.
This chili is made entirely on the stovetop; no oven is needed.
Heat level: as written this is very hot (about 'three-alarm'). To tone it down, remove all the pepper seeds and ribs and use only 1 habanero and ½ tsp cayenne.

1
Prep the vegetables
- Put on gloves.
- Dice the onions and red bell pepper into ½-inch (1 cm) pieces.
- Seed and finely mince the jalapeños and habaneros, and mince the garlic.
- Keep the onion, bell pepper, and hot peppers together in one bowl and the garlic apart.
- Drain and rinse the kidney beans in a colander.
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Ready when: Peppers are in very small, even pieces (about ¼ inch / 6 mm for the hot peppers) so they melt into the chili.
Tip: Habanero oils stay on skin even after washing. Keep gloves on until the knife and board are washed.
2
Brown the beef
- Set the pot over medium-high heat and add the oil.
- When it shimmers, add the ground beef in an even layer.
- Let it sit for 2 minutes without stirring to get a brown crust, then break it into small crumbles with a wooden spoon and cook, stirring occasionally, for about 8 more minutes.
- Don't drain the fat; it carries flavor.
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Ready when: No pink remains and the crumbles are browned in places, with browned bits stuck to the pot bottom.
Tip: If the pot is crowded and the beef is steaming instead of browning, turn the heat up slightly and let the liquid cook off.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onions, bell pepper, jalapeños, and habaneros with the 2 teaspoons salt.
- Cook, stirring often and scraping up the browned bits, for 7 minutes.
- Stir in the garlic and cook 1 minute more.
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Ready when: Onions are translucent and soft, with lightly golden edges, and the garlic smells fragrant (not browned).
Tip: Turn on the vent hood now; the pepper fumes can sting your throat.
4
Toast spices and paste
- Push the contents to the sides to clear a space in the center.
- Add the tomato paste, chili powder, cumin, smoked paprika, cayenne, and oregano.
- Stir everything together and cook for 2 minutes.
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Ready when: The tomato paste darkens to a brick red and the spices smell toasty and strong.
Tip: If the spices begin to stick or smell scorched, splash in a little of the beer immediately.
5
Deglaze with beer
- Raise the heat to medium-high and pour in the beer.
- Scrape the bottom of the pot firmly to loosen all browned bits.
- Boil for about 3 minutes, stirring, to cook off the raw alcohol smell.
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Ready when: The liquid is reduced by about half and the bottom of the pot is clean when scraped.
6
Add tomatoes and broth
- Stir in the crushed tomatoes, beef broth, and brown sugar.
- Bring to a boil over high heat, stirring, about 5 minutes.
- Then lower the heat so the surface barely bubbles.
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Ready when: The chili reaches a full boil, with bubbles breaking across the surface.
7
Simmer to meld
- Partially cover the pot with the lid slightly ajar.
- Simmer on low heat for 45 minutes, stirring every 10 to 15 minutes and scraping the bottom so nothing scorches.
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Ready when: The chili has darkened and thickened slightly, with a few lazy bubbles breaking the surface and a layer of red oil on top.
Tip: Don't boil hard; it can make the beef tough and the sauce stick and scorch.
8
Add the beans
- Stir in the drained kidney beans.
- Continue simmering uncovered on low heat for 30 minutes, stirring every 10 minutes, until the chili is thick enough that a spoon dragged across the bottom leaves a trail that fills in slowly.
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Ready when: Chili is thick and stew-like, not soupy, and the beans are tender but still hold their shape.
Tip: If it gets too thick, stir in ¼ cup (60 ml) water at a time. If too thin, simmer 10 minutes longer.
9
Finish and rest
- Remove from the heat and stir in the cider vinegar.
- Taste and add more salt, a pinch at a time, if needed.
- Let the chili rest, covered, for 10 minutes.
- Check that the chili is at least 160°F (71°C) with an instant-read thermometer (it will be much higher after simmering).
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Ready when: Flavor is bold, balanced, and bright, with heat that builds rather than just burns.
Tip: The vinegar brightens the flavors; add it after cooking so it doesn't fade.
10
Serve with toppings
- Ladle into warm bowls, about 1½ cups each.
- Top with sour cream, grated cheddar, and sliced scallions, which cool the heat.
- Serve with cornbread or crackers.
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Tip: Dairy is the best remedy for a too-hot bite; keep milk or sour cream on the table.

Good to know

Tips

Control heat by removing seeds and white ribs; they hold most of the capsaicin. For more fire, leave some in or add cayenne a ¼ teaspoon at a time at the end.
Chili heat intensifies as it sits, so under-spice slightly if making it ahead.
Toast the spices in the fat and paste, rather than adding them to liquid, for a rounder, deeper flavor.
Balance heat with acid and sweetness: if it's too fiery, stir in a little more brown sugar, a spoonful of sour cream, or extra tomatoes.

Make ahead

The chili tastes even better made 1 day ahead. Cool completely, refrigerate, then reheat gently over medium-low heat with a splash of water or broth.

Storage & reheating

Cool within 2 hours. Refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months (thaw overnight in the fridge). Reheat in a pot over medium-low heat, stirring often, until steaming hot (165°F / 74°C), adding a splash of water or broth if thick. Do not leave at room temperature for more than 2 hours.

Substitutions

dark beer (stout or porter) → additional beef broth. Use 1 cup (240 ml) and add 1 teaspoon extra brown sugar for a similar depth.
habanero peppers → serrano peppers. Use 3 serranos for a slightly milder, but still hot, chili.
canned dark red kidney beans → pinto or black beans. Use the same quantity, drained and rinsed.
ground beef, 80% lean → ground turkey or ground pork. Add an extra tablespoon of oil when browning if using lean turkey.