Chili purists may balk at this recipe, which has a slight vinegary finish to it and is — we’ll confess — a little simplistic by competition standards. But for an earthy, red, chili-infused stew of the meat, tomatoes, spices and beans, we think it’s purr-fectly satisfying. (Get it?) The catch here is that we use our Surprisingly Mild Guajillo Ghost Sauce as the base for the chili. The sauce’s smoky, deep flavor pairs purr-fectly (get it?) with the rest of the hearty ingredients. Plus, it’s easy to do, especially for a quick weeknight meal.
One note: While the sauce itself is mild, you may feel a little sweat during eating it, courtesy of the body’s natural reaction to the ghost pepper (an ingredient in our Surprisingly Mild Guajillo Ghost Sauce).
Here’s what we did:
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 Sauce
1-2 tablespoons dried oregano (season to taste)
1-2 tablespoons ancho chili powder (season to taste)
1-2 teaspoons brown sugar (to cut vinegar of sauce some — season to taste)
1-2 tablespoons fine ground cornmeal or masa
1 can Hunts Fire Roasted Tomatoes (14 oz. can)
7 oz. – 14 oz. chicken broth (depending on how watery you want your chili)
1/2 cup grated cheddar cheese
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 Sauce, tomatoes, 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 of chili has been achieved. Taste and adjust salt, brown sugar, oregano and ancho chili levels accordingly.
To serve, put a few ladles of the chili in a bowl and top with grated cheddar.