Smoked Habanero Roasted Garlic Chili
Chili ranks right up there with macaroni and cheese and lasagna for ultimate comfort food. It’s also a great accompaniment to a chill night watching Netflix or football. Burns and McCoy Smoke Habanero Roasted Garlic sauce provides extra depth of flavor and great heat. This chili recipe has a good balance of meat and beans, though it can easily be made vegan. Add two more cans of beans while omitting the meat, and use vegetable broth instead of beef. This recipe is also easily doubled.
Pro tips for making chili:
- Vary your proteins. Use more than one type of meat and at least two types of beans. Variety is the spice of life.
- The addition of the pumpkin puree results in the best texture. Don’t shy away. You won’t taste the pumpkin in the chili.
- Use fire roasted diced tomatoes, if you can find them.
- Salt and pepper as you go. Every stage. You’ll end up with better flavor in the end.
Servings: 8 (2 cups each)
Prep Time: 20 minutes (some prep happens while chili is cooking)
Cook Time: 30 minutes
1/2 lb ground beef
1/2 lb steak
1 yellow onion
1 bell pepper
1 tsp olive oil
2 to 3 cloves garlic, minced
1 jalapeño, minced
2 tsp soy sauce or tamari
2 1/2 tbsp mild chili powder
1 tsp ground cumin
1 can (14.5 oz) diced tomatoes (Try fire roasted. You won’t regret it.)
1 can (15 oz) pureed pumpkin
1 1/2 c beef broth
2 cans (14.5 oz each) cooked beans
1 tsp salt
Toppings: green onion, shredded cheese, sour cream (or Greek yogurt), jalapeno, etc.
In a soup pot, add approximately one tablespoon of oil, and add the ground beef. Then salt and pepper to taste. Once brown, place the ground beef in a bowl. Add a touch more oil to pot, and brown the steak. Salt and pepper to taste. Once brown, add steak to the ground beef, and set aside.
Chop up the onion, carrot, and bell pepper (we used half yellow and orange) into bite-sized pieces. Over medium heat, add a little more oil to the soup pot and brown the onion, carrot, and bell pepper (and salt and pepper!), about 5 minutes. Add the garlic, jalapeño, soy sauce, chili powder, and cumin (and salt and pepper!). Cook everything for another 30 seconds. Add the meat, beans, tomatoes, pumpkin, broth, and hot sauce (and salt and pepper!).
Lower the heat, cover, and let simmer for about 15 minutes. Stir the pot a couple of times. Be sure to scrap the bottom of the pot to prevent burning. After 15 minutes, dish up, add toppings, and enjoy!
Help us celebrate the #YearofYum. Take a snap of your bowl of chili and tag us @burnsandmccoy.