Spicy Garlic Chili

with Sweet Baby Ray’s Spicy Garlic Hot Sauce
time: 30-60 minutes | serves:
Ingredients
  • 3/4 cup Sweet Baby Ray’s Spicy Garlic Hot Sauce
  • 1 tbsp canola oil
  • 1 lb lean ground beef
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 stalks celery, diced
  • 1 onion
  • 1 poblano pepper, diced
  • 2 cloves garlic, thinly sliced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) diced canned tomatoes (with juice)
  • 1 cup reduced-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 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.

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