Guajillo Ghost Chili
Chili purists may balk at this recipe, but we love its smoky, deep flavors and heartiness. Plus, it's easy to do, especially for a quick weeknight meal.
1 1/4 lbs. ground sirloin
1/4 cup canola or vegetable oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
2 jalapeno peppers, stemmed and chopped (remove seeds and ribs if you prefer a milder chili)
1/2 bottle (2.5 oz.) of Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade
2 tablespoons dried oregano
2 tablespoons ancho chili powder
2 tablespoons ground cumin
2 teaspoons brown sugar
2 tablespoons fine ground cornmeal or masa
1 can Hunts Fire Roasted Tomatoes (14 oz. can)
1/2 can pinto beans, drained (optional)
7 oz. - 14 oz. chicken broth (depending on how thick you want your chili)
1/2 cup grated cheddar cheese
3 green onions, sliced
salt and pepper to taste
Heat oil in large pot over medium heat. When hot, add onion, salt and pepper and saute until softened, about 5 min.
Add chopped garlic and saute until fragrant and slightly soft, another 1 min.
Add beef to pan and brown with onion garlic mixture.
Once browned, add oregano, Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade, tomatoes, beans (if desired), broth, jalapeno, brown sugar, corn meal/masa and chili powder. Stir to combine well and bring the mixture to simmer. Cook 10 - 20 min. or until desired thickness has been achieved. Taste and adjust for salt, brown sugar and spices accordingly.
To serve, ladle chili into a bowl and top with grated cheddar and green onion. Drizzle with more Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade.