PREP TIME: 10 MINS COOK TIME
COOK TIME: 30 MINS
TOTAL TIME: 40 MINS
1 tbsp. extra-virgin olive oil
1/2 large white or red onion, chopped
3 cloves garlic, minced or you can use fresh minced garlic ½-1/Teaspoon
2 tbsp. tomato paste
1 1/2 lb. ground beef
1 1/2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. paprika
1-2 Tablespoons Tun Up Hot Sauce (Ghost Pepper If you like it really Hot, Scotch Bonnet Mango or Pineapple for a milder heat) to be added when the Chili is cooked
Sea Salt to taste
Freshly ground black pepper
1 Full can (15-oz) can kidney beans, drained
1 can (28-oz) can crushed tomatoes
ADDITIONAL TOPPINGS IF DESIRED
Thinly sliced green onions/scallion
- In a large pot over medium heat, heat oil. Add the onion and cook until soft, this usually takes about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine. Add the ground beef and cook until no longer pink or cook as dark as you wish. Then Drain the fat and return to heat.
- Add the chili powder, cumin, oregano, paprika, and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary. This is when you will add your Tun Up Hot Sauce, in the end when it is fully cooked. Add Tun Up Hot Sauce and let simmer for 5 Minutes on a low heat
If you so choose you can serve in a bowl topped with grated cheddar, sour cream, and thinly sliced green onions/scallion.
If You Want Some Added Heat In Your Chili, Any Flavour Of Our Tun Up Hot Sauce Will Give You That Added Flavour and Heat. My Personal Preference Though Is Ghost Pepper Mango, It Adds That Fire That I LOVE In My Chili!!