When the weather is really cold, there is nothing better to warm that icy cold soul of yours than with a bowl of hot chili. I like my chili really spicy, so if you can’t take the heat, omit the hot sauce and Thai peppers, but you will be missing out.

The great thing about chili is that it’s hearty, warm, delicious, and surprisingly easy. You could make this in a stockpot, however, if you have a slow cooker, this would be the perfect opportunity to pull it out.

Most people are intimidated by the amount of chili powder in this recipe, but trust me, it’s what brings the whole chili together and packs a punch. As far as adding molasses, it’s my specialty because molasses adds a smoky flavor. That’s why I add a little bit when I’m sautéing the vegetables to infuse the flavor.

Lastly, I recommend letting the chili simmer or at least rest for a long long time before eating it. If you have time on your hands, let the chili simmer on low for as long as you can or just pack it in a container and let it sit in the fridge overnight. The more you allow the chili to rest, the more the flavor will develop. I let mine simmer for three hours before serving.

And here’s how we make some spicy hearty chili:

Spicy Chili

• 1 pound ground beef
• 1 teaspoon olive oil
• 1 medium onion, peeled, and finely choped
• 1 jalapeno, seeded and finely chopped
• 1 large bell pepper, diced
• 4 garlic cloves, minced
• 7 Thai chili peppers
• 1 teaspoon molasses
• 1/3 cup chili powder
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 Franks red hot sauce
• 1 cup beef or vegetable broth
• 1 (28 ounce) can diced tomatoes
• 1 cup kidney beans

1. Cook pound of beef over medium-high heat and remove once fully cooked.

2. Add olive oil to pan and saute the chopped vegetables (onion, bell pepper, garlic, thai peppers).

3. Once vegetables start softening, add molasses and cook until translucent.

4. Return beef to the pan and add spices/seasonings, diced tomatoes, and hot sauce. Give the mixture a stir and let simmer for 20-30 minutes.

5. Add kidney beans and broth to the pan, cover with lid, and let simmer on low for an hour or overnight, if possible. The longer it simmers, the more the flavors will develop.

6. Serve warm in bowls and enjoy!

*Optional: Garnish bowls with green onions or cheddar cheese