Three Alarm Chili

A scorching, no-apologies chili for people who think “spicy” means you should actually feel it. The heat comes from a full cup of red pepper flakes (no, that’s not a typo) stirred into a base of ground beef, onions, tomato puree, crushed tomatoes, kidney beans, and a generous hit of dried oregano.

This is the style of chili that shows up at firefighter cookoffs and church basement competitions, built for crowd-sized portions and cold weather. Six pounds of beef browns with onions in a big stockpot over moderate heat, then everything else piles in and simmers for a slow two hours. The long cook is what breaks down the beef into shreddy, sauce-absorbing strands and lets the chili flakes lose their sharp edge and melt into the tomato base.

The garnishes do double duty as heat relief. Grated sharp cheddar melts into cool pockets, sour cream mellows the burn on contact, and raw minced sweet Vidalia onion adds crunch and a cooling bite between spoonfuls. Skip any of them at your own risk.

Chef Tips

• Start with a half cup of pepper flakes and work up if a full cup terrifies you. Heat tolerance varies wildly, and you can always add more; you can’t take it out.
• Use extra-lean ground beef (90/10 or leaner). Fattier beef leaves a slick of grease on the surface that’s hard to skim off after two hours.
• Stir occasionally during the simmer so nothing sticks or scorches on the bottom.
• Make it a day ahead if you can. Chili always tastes better after a night in the fridge.

Variations

• Swap kidney beans for black beans, pinto, or a mix.
• Stir in a shot of bourbon, dark beer, or strong coffee for depth during the last 30 minutes.
• Top with pickled jalapeños, sliced avocado, or corn chips for crunch.