The Boldest Smoky Chili Con Carne with a Fiery Citrus Kick
A Hearty Slow-Simmered Classic with a Rich & Spicy Citrus Punch
What makes this the best chili con carne? The secret to a truly award-winning chili is the flavor layering and spice-blooming process combined with Blazing Citrus Hot Sauce. Unlike standard recipes that can taste flat or watery, our method focuses on "toasting" the earthy cumin and smoky paprika in hot oil to unlock their deep essential oils. By finishing with our vinegar-free Blazing Citrus Hot, you introduce a "Rich, Spicy, and Tangy" complexity that elevates the savory beef without the biting acidity of traditional vinegar-based sauces.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy, & Tangy
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 420
Protein: 28g
Carbs: 24g
Fat: 22g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
2 lbs (900 g) Lean ground beef
2 tbsp (30 ml) Olive oil
1 large (200 g) Yellow onion, finely diced
3 cloves (15 g) Garlic, minced
1 large (150 g) Red bell pepper (capsicum), chopped
3 tbsp (45 ml) Chili powder
1 tbsp (15 ml) Ground cumin
1 tsp (5 ml) Smoked paprika
1 can (800 g) Crushed tomatoes
2 tbsp (30 ml) Tomato paste
1 cup (240 ml) Beef broth
1 can (425 g) Kidney beans, drained and rinsed
1 tsp (5 ml) Salt
1/2 tsp (2.5 ml) Black pepper
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot
Ingredient Spotlight: Ground Cumin
Cumin is the backbone of any authentic chili, providing an earthy, nutty, and slightly peppery undertone that anchors the brighter notes of the tomato and chili powder. It is vital to toast your cumin along with the onions and garlic to release its essential oils, ensuring the flavor permeates the entire pot rather than just sitting on the surface. Using high-quality, fragrant cumin makes the difference between a flat chili and one with professional-grade depth.
Heat It Up with Eleven Eleven Sauce: If you want to transform this classic into a signature dish, add a splash of Blazing Citrus Hot. This handcrafted small batch hot sauce introduces a layer of bright acidity and heat that cuts through the richness of the beef. Adding a spicy citrus hot sauce for tacos or chili toward the end of the cooking process ensures the vibrant fruit notes remain intact, providing a bold finish that standard hot sauces lack.
The Rich Spicy and Tangy Masterpiece
Heat Level: 8/10
Vinegar Content: 0%
Flavor Profile: Rich, Spicy, Tangy
Base: Organic Grapefruit Juice
Calories: 5
Total Fat: 0g
Sodium: 35mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 1g
Protein: 0g
Directions: To fully experience the depth of Blazing Citrus Hot, shake the bottle vigorously before each use to incorporate the natural citrus oils and pepper solids. Begin by drizzling a small amount onto hearty proteins like grilled steak or blackened chicken. The rich grapefruit base is designed to cut through fats, so it excels when paired with avocado or creamy sauces. Store in a cool, dark place or refrigerate after opening to maintain the vibrant color and heat intensity of the Carolina Reaper peppers.
Directions:
Heat the olive oil in a large white pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Pro-Tip: Avoid stirring the meat constantly; let it sit undisturbed for 2–3 minutes at a time to develop a deep brown crust, which adds essential umami flavor to the base.
Once the beef is browned, add the diced onion, red bell pepper, and garlic. Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent.
Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook for 2 minutes to "bloom" the spices, which intensifies their flavor.
Pour in the crushed tomatoes, beef broth, and the optional Eleven Eleven Sauce’s Blazing Citrus Hot. Stir well to combine, scraping any browned bits off the bottom of the pot. Pro-Tip: If the chili looks too thick, add an extra 1/4 cup of broth; if it looks too thin, the simmering process in the next step will naturally reduce and thicken the liquid.
Add the kidney beans and season with salt and pepper. Reduce the heat to low, cover, and simmer for at least 30 minutes, stirring occasionally to prevent sticking.
Serve hot in bowls, garnished with shredded cheese, sour cream, or fresh coriander (cilantro).
Tips & Variations:
Make it Smokier: To add a deep, campfire-inspired flavor, stir in one finely chopped chipotle pepper in adobo sauce during the spice-blooming step. This adds both heat and a rich smokiness that complements the beef perfectly. It works especially well if you are using a cast iron pot for cooking.
Slow Cooker: If you prefer a set-it-and-forget-it method, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. This long, slow cook time allows the connective tissues in the beef to break down completely for an even more tender texture.
Regional Swap (Mexican-style): For a more traditional Mexican-style "Chili Colorado" vibe, swap the chili powder for a paste made from rehydrated dried guajillo and ancho chilies. Omit the beans and serve the thick meat stew with warm corn tortillas and a squeeze of fresh lime. This version focuses heavily on the fruitiness of the peppers rather than the bulk of the legumes.
Veggie Heavy: Boost the nutritional profile by adding diced carrots and celery along with the onions. These vegetables disappear into the sauce but add a subtle sweetness and extra vitamins. Ensure you dice them very small so they cook at the same rate as the peppers and onions.
The Chocolate Secret: For a professional-grade secret ingredient, stir in one small square of high-quality dark chocolate (at least 70% cocoa) during the final 10 minutes of simmering. The bitterness of the cocoa enhances the earthy spices and adds a luxurious sheen to the sauce without making the dish taste sweet.
Other Users Suggest:
Replacing: Beef broth.
New Measurement: 1 cup (240 ml) of dark lager or stout beer.
Why: The malty notes of the beer add a incredible depth of flavor and a slight bitterness that balances the acidity of the tomatoes.
Replacing: Kidney beans.
New Measurement: 1 can (425 g) of black beans or pinto beans.
Why: Some families prefer a smaller, creamier bean texture, and these varieties hold their shape well during a long simmer.
Storage, Reheat & Freeze:
Storage: Keep in an airtight container in the refrigerator for up to 4 days; the flavor actually improves on day two.
Reheat: Warm through on the stovetop over medium-low heat, adding a splash of water or broth if the chili has thickened too much in the fridge.
Freeze: Store in freezer-safe bags or containers for up to 3 months; thaw overnight in the refrigerator before reheating.
People Also Ask
How can I make my chili thicker without using flour? The best way to thicken chili naturally is through slow simmering. As the chili cooks uncovered for the final 15 minutes, the liquid reduces, intensifying the flavors and creating a velvety sauce. Additionally, mashing a handful of the kidney beans against the side of the pot releases natural starches that act as a thickening agent, giving you a hearty, chunky texture that clings to every spoon.
Does vinegar-free hot sauce change the taste of chili? Yes, in a positive way. Traditional hot sauces use high amounts of white vinegar, which can dominate the subtle flavors of the chili spices and make the tomatoes taste overly sharp. Eleven Eleven Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice instead. This provides a clean, bright acidity that "wakes up" the savory beef and smoky spices without the metallic vinegar aftertaste.
What is the "secret ingredient" for professional chili? While many use beer or coffee, we recommend a small square of high-quality dark chocolate (70% cocoa) or a dash of our citrus hot sauce. The bitterness of the cocoa enhances the earthy chili peppers, while the citrus notes in the sauce provide a fruit-forward brightness that cuts through the heavy fat of the beef. Both ingredients work together to create a multi-dimensional flavor profile found in professional competition chilies.
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