30 minute chili

Flip the ground beef onto a sheet tray and mush it into a flat sheet.

Broil on high 8 to 10 minutes, no preheat, with the rack about eight inches under the element.

Dice the onion as small as possible and press the garlic.

Drain the two cans of diced tomatoes.

Puree the fire roasted tomatoes with the chipotles using an immersion blender.

Heat a large heavy bottom pot over medium, add olive oil, the onion, the garlic and a strong pinch of salt, and sweat five to six minutes until fully softened.

Add the chili powder, paprika, cumin and chili flake and fry 20 to 30 seconds over no more than medium to open their flavour.

Add the chipotle tomato puree, the tomato sauce, both cans of drained diced tomatoes and the tomato paste, scraping the bottom.

Add the hot sauce, brown sugar, Worcestershire, cider vinegar, bouillon paste and salt and bring to a low simmer.

Crumble the broiled beef sheet small and scrape it and its juices and fat into the pot with a dough scraper; stir in.

Stir in four cans of drained kidney beans and simmer 10 minutes, no less.

Thin with a little water if it is thick and simmer two more minutes; 30 to 35 minutes in total.

Taste and adjust: salt first, then the sweet-acid balance with brown sugar, then heat with hot sauce.

Ladle into a shallow bowl and top with sour cream, small diced white onion, shredded cheddar and crushed oyster crackers.