Ingredients

• 2 pound ground beef
• 1 yellow onion, diced
• 4 clove garlic, minced
• 2 ghost chili peppers, deseeded and minced
• 3 tablespoon chili powder
• 2 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon oregano
• 1 teaspoon cayenne pepper
• 28 ounce crushed tomatoes
• 15 ounce kidney beans, drained and rinsed
• 15 ounce pinto beans, drained and rinsed
• 2 cup beef broth
• 2 tablespoon tomato paste
• 2 tablespoon olive oil
• salt
• 2 cup sharp cheddar cheese, shredded
• sour cream
• jalapeño, sliced
• cilantro, chopped

Steps

1. Dice the yellow onion into 1/4-inch pieces and mince the garlic cloves.
2. Wearing gloves, carefully deseed the ghost chili peppers under running water and mince them finely. Wash your hands and face thoroughly after handling.
3. In a Dutch oven or large heavy-bottomed pot, heat olive oil over medium-high heat.
4. Add the ground beef to the hot oil and cook, breaking it apart with a wooden spoon, until no pink remains and the meat is browned, about 8–10 minutes. Drain excess fat if needed.
5. Add the diced onion and minced garlic to the browned beef. Stir and cook for 3 minutes until softened and fragrant.
6. Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Mix thoroughly to coat the beef, and cook for 1 minute to toast the spices and release their oils.
7. Add the minced ghost chili peppers and stir well to combine.
8. Pour in the crushed tomatoes, tomato paste, and beef broth. Stir thoroughly to combine all ingredients.
9. Add the drained and rinsed kidney beans and pinto beans. Stir well.
10. Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 60 minutes, stirring occasionally. The chili should bubble gently at the surface.
11. After 60 minutes, taste the chili and season with salt and black pepper to your preference. Remember that the ghost chili peppers provide intense heat, so adjust carefully.
12. Ladle the chili into serving bowls and top each portion with 1/3 cup shredded sharp cheddar cheese.
13. Garnish each bowl with fresh jalapeño slices, a dollop of sour cream, and chopped cilantro. Serve hot.