Beef Chili with Beans

I really enjoyed the spicy smoky flavor of this chili, but it was simply too hot for my husband to eat. Maybe if we had some sour cream on hand, it could have helped, but not sure it would have moderated it enough for him. I cook a lot, but I've never been a good judge of the likely heat level based on the ingredient list. If you like spicy chili like I do, then go for it as is. If your palate can't handle more than a little warmth, I suggest reducing the chili powders and cayenne accordingly. Maybe start with 1/2 to 2/3 the amount, cook a bit, taste, and adjust. I should have done that.

It's a long ingredient list, but don't be daunted by it. It is just a few steps and the act of pulling it together happens quite quickly. I had gotten ground chuck out of the freezer the night before, not knowing what I'd do with it, so made this on a whim on a weeknight after work. I was lucky to have most of the ingredients on hand, but this is an easy one to sub in what you have, so don't be afraid to do that and consider it more of a guide of types of ingredients. I didn't have pasilla chili (subbed in a chili powder blend alongside the ancho chili powder) or the fresh thyme and oregano (subbed smaller amount of dry).

This really is a tasty chili with a nice smokiness, just know it may be too spicy for the average American palate without some adjustments.