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.
Guajillo Ghost Chili Recipe
By Fat Cat Gourmet
Cook time:
30 min
Ingredients
- 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
Instructions
- 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.