Afterburner Chili Recipe

This fiery Afterburner Chili recipe was born on the flight line at NAS Whidbey Island, a testament to a friendly chili cook-off between an Iowa boy and a Texan! Developed by a Navy AQ stationed with the legendary VA-165 Boomers, this isn't your grandma's chili. Get ready for a flavor explosion that'll leave you reaching for another bowl. Perfect for cold winter nights, this recipe is a hearty, satisfying meal that's sure to become a new favorite. The secret? A perfectly balanced blend of spices and a depth of flavor that only time can create. Challenge your taste buds and prove that Midwest chili can outshine the South!

Prep Time 20 mins
Cook Time 135 mins
Calories 1648 kcal
Protein 206g
Rating 2.0 (1 Reviews)
Afterburner Chili 45

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Afterburner Chili

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How to Make Afterburner Chili

  1. Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and green bell pepper to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic, chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute more, stirring constantly.
  4. Add the crushed tomatoes, kidney beans, pinto beans, beef broth, brown sugar, and chocolate. Stir well to combine.
  5. Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 120 minutes, or up to 135 minutes, stirring occasionally. The longer it simmers, the richer the flavor will be.
  6. Taste and adjust seasonings as needed. You might want to add more cayenne pepper for extra heat.
  7. Serve hot and enjoy! Top with your favorite chili toppings like shredded cheese, sour cream, or onions.

Nutrition Information (Approximate per serving)

Sodium

173 g

Sugar

91g

Fat

113g

Carbs

58g