Five Alarm Chili

Instructions

1. Brown the Meat
   Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Add the ground beef and chuck roast in batches, being careful not to overcrowd the pot. Season with salt and pepper. Cook until well browned on all sides, about 5-7 minutes per batch. Transfer to a plate and set aside.
2. Sauté the Aromatics
   Add the remaining tablespoon of oil to the pot. Add the diced onions and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add all the peppers (jalapeño, serrano, and habanero) and cook for 2-3 minutes until they begin to soften.
3. Add the Spices
   Stir in the chili powder, cumin, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant and coat the vegetables evenly. This blooms the spices and enhances their flavor.
4. Combine and Simmer
   Return the browned meat to the pot. Add the fire-roasted tomatoes, tomato sauce, and beef broth. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
5. Reduce and Intensify
   After 2 hours, remove the lid and continue to simmer for an additional 30 minutes to allow the chili to thicken and the flavors to intensify. Taste and adjust seasonings with salt and pepper as needed.
6. Rest and Serve
   Remove from heat and let the chili rest for 15 minutes before serving. This allows the flavors to settle and meld together. Serve hot with optional toppings like shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, or sliced green onions.