2 corn tortillas (5 inches), toasted and broken into pieces
1/2 cup sour cream
1/3 cup sliced pickled jalapeño peppers
1/4 cup fresh cilantro, chopped
Instructions
In Dutch oven or large saucepan set over medium-high heat, heat oil. Cook ground beef, salt and pepper, stirring occasionally, for 6 to 8 minutes or until starting to brown.
Stir in celery, onion, poblano, and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Stir in chili powder and cumin; cook for 1 minute. Stir in pinto beans, tomatoes, broth, 1/2 cup Sweet Baby Ray’s Spicy Garlic Hot Sauce and Worcestershire sauce; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes.
Stir in tortillas. Cook, stirring occasionally, for 10 to 20 minutes or until chili is thickened and flavors are married.
Serve chili with dollops of sour cream, pickled jalapeños and cilantro. Drizzle with remaining Sweet Baby Ray’s Spicy Garlic Hot Sauce.