Game-Day Chili with a Carolina Reaper Finish - Carlos' Way

Method

1. Brown the beef: Heat the oil in a large heavy pot over medium-high heat. Brown the ground beef in two batches, breaking it up and letting it sit long enough to get real color, 5-6 minutes per batch. Ground beef should reach a safe internal temperature of 160°F (71°C), well covered by the long simmer ahead. Set the beef aside, leaving the fat in the pot.
2. Cook the vegetables: Add the onion and both bell peppers to the pot and cook 5 minutes, until softened. Stir in the garlic and cook 30 seconds more, until golden and fragrant.
3. Bloom the seasonings: Return the beef to the pot. Add the chili powder, cumin, Badia Complete, both Sazon packets, salt, and pepper. Stir for a full minute so the spices toast in the fat, this is where the flavor doubles.
4. Build the pot: Pour in the crushed tomatoes, both beans, and the broth. Stir, scraping up anything stuck to the bottom, that's flavor, not a mistake.
5. Simmer low and slow: Bring the pot to a gentle bubble, then drop the heat to low. Simmer uncovered for 45 minutes, stirring now and then, until thick and glossy. If it tightens too much, loosen it with a splash of broth.
6. Taste and adjust: Before serving, taste for salt. The pot itself should be savory and mild-to-medium, remember, the Reaper is waiting at the table.