Vortex Firehouse Chili

This is a chili with serious attitude, a copycat of the firehouse-style bowl that builds deep, smoky heat rather than just spice. The secret weapons are pureed chipotle peppers, blitzed smooth so their smoky fire runs through every spoonful, and a bottle of amber ale that adds malty, savory depth as it simmers.

Browning the ground beef with onion first lays down the savory base, then in go crushed and diced tomatoes, black beans, and a serious lineup of spices, chili powder, cumin, coriander, and Italian seasoning.

Fresh cilantro keeps it bright against all that richness. The directions call for holding it at a steady simmer to let the flavors meld, and like all chili, it only gets better the next day. Top it however you like and dig in with cornbread or over rice.

Chef Tips

• Puree the chipotles completely with no chunks, as directed. It spreads the smoky heat evenly instead of leaving fiery surprises.
• Don’t rinse the canned beans and tomatoes. That liquid adds body and flavor to the chili base.
• Start with less chipotle and taste as you go. They’re potent and smoky, and the heat builds as it simmers.

Variations

• Swap the amber ale for a stout or a lager for a different beery note, or use broth to keep it alcohol-free.
• Use ground turkey, or add chunks of stew beef for a heartier texture.
• Load it up with shredded cheese, sour cream, diced onion, or jalapeños at the table.