I just wanted to share the pot of chili I made tonight
I tend to make “everything chili” because I like having a lot of different textures and flavors in the pot. This batch was a little over 4 lb of ground beef with fire-roasted diced tomatoes, crushed tomatoes, kidney beans, black beans, chickpeas, corn, green peppers, red pepper, poblano, and jalapeño.
I roasted the peppers separately before adding them, which I think helped. The general direction was sweet-heat: sweet up front, savory chili flavor in the middle, and a warm afterburn at the end. Light brown sugar was the main sweetener, with small experimental amounts of maple syrup and molasses.
I usually eat chili over rice, and this one got sour cream and Fritos. I couldn’t finish my first bowl because I was already full from “quality control tasting” the entire time it cooked. Very dangerous work.