Chernobyl Chili

Don’t let the name throw you off. Chernobyl Chili is a 16-serving, hot-and-meaty crockpot chili named for its radioactive level of spice rather than any actual nuclear connection. Four pounds of ground beef, two and a half pounds of red kidney beans, and a serious dose of chili powder and cayenne combine into the kind of chili that feeds a tailgate party with leftovers for days.

The microwave method is the unusual feature, and it’s surprisingly clever. Browning four pounds of beef on the stovetop is a workout and steams up the kitchen. The microwave does it cleanly in 15 minutes and leaves behind drippings that get reserved as flavor for the final simmer. After the initial cook, the chili can move to a crockpot to hold and deepen flavor for hours.

The long, multi-stage cook at descending power levels is the real secret. Full power browns the meat fast. 70% power simmers without scorching. 60% power for the final stage reduces gently while keeping the texture intact. Adding the tomato paste only at the end keeps it from burning and lets it concentrate just enough.

Three tablespoons of sugar plus the brown sugar might seem like a lot, but they balance the substantial amount of cayenne and chili powder. Without the sugar, the chili tastes sharp and harsh. With it, the heat builds gradually and lingers without burning.

Chef Tips

• Drain off most but not all of the fat after browning the beef. A little fat carries flavor; too much makes the chili greasy.
• Reserve the cup of meat liquid as the recipe directs. It adds depth at the end that water can’t replicate.
• MSG is optional. Half a teaspoon adds savory depth, but the recipe is plenty flavorful without it.
• Make this a day ahead. Chili always tastes better the next day after the flavors marry.

Variations

• Substitute a pound of ground beef with chunks of chuck roast for a more rustic, textured chili.
• Dial back the cayenne to 1 teaspoon for a milder version that won’t scare the kids off.
• Add a bottle of dark beer to the simmer for added malty depth.
• Serve with cornbread, shredded cheddar, diced onion, and a dollop of sour cream.