Ghost Pepper Chili with Smoked Beef and Ghost Pepper Infused Olive Oil

Smoked beef, fire-roasted tomatoes, onions, and kidney beans simmer into a thick, deeply savory chili, while Ghost Pepper Infused Olive Oil brings blazing pepper flavor, smoky intensity, and a clean hit of heat that carries through every spoonful. It’s the kind of cold-weather comfort that feels right for game day, Sunday dinner, or a laid-back family night around the table.

Garden Infuzions

Ghost Pepper Chili with Smoked Beef and Ghost Pepper Infused Olive Oil

Smoky beef, tender beans, and bold ghost pepper heat come together in a hearty chili with a deep, savory finish.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 bowls

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Ghost Pepper Infused Olive Oil
• 2 pounds beef chuck cut into 1/2-inch cubes
• 1 large yellow onion diced
• 1 red bell pepper diced
• 5 cloves garlic minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 28-ounce can fire-roasted crushed tomatoes
• 2 cups beef broth
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• 1 tablespoon apple cider vinegar
• 1 cup smoked beef chopped
• 1/2 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese for serving
• 1/2 cup sour cream for serving
• 1/2 cup sliced green onions for serving

Equipment

• 1 Dutch oven 5 to 6 quart size
• 1 Cutting board For chopping vegetables and beef
• 1 Chef’s knife For prep
• 1 Wooden spoon For stirring
• 1 set Measuring spoons For spices and oil
• 1 set Measuring cups For broth and toppings

Method

 

Instructions

1. Heat a Dutch oven over medium-high heat and add 1 tablespoon of the Ghost Pepper Infused Olive Oil.
2. Brown the beef cubes in batches until deeply seared, then transfer them to a plate.
3. Add the remaining 1 tablespoon of oil, then cook the onion and bell pepper until softened, about 5 minutes.
4. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and slightly darkened.
5. Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes, then stir until the vegetables are coated.
6. Pour in the crushed tomatoes and beef broth, scraping up the browned bits from the bottom of the pot.
7. Return the beef to the pot, add the kidney beans, black beans, and smoked beef, then bring to a gentle boil.
8. Reduce the heat to low, cover partially, and simmer for 1 hour, stirring occasionally.
9. Stir in the apple cider vinegar and cook uncovered for 15 to 20 minutes until the chili is thick and the beef is tender.
10. Turn off the heat and stir in the cilantro and a final drizzle of Ghost Pepper Infused Olive Oil.
11. Ladle into bowls and serve with cheddar cheese, sour cream, and green onions.

Notes

For a milder bowl, reduce the red pepper flakes and use only 1 tablespoon of the featured oil in the chili, then finish each bowl with a few drops to taste. The smoked beef adds an extra savory layer, so keep the simmer gentle to preserve the texture of the meat.

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Recipe Tips

Brown the beef in batches so it picks up more color, then bloom the tomato paste before adding the broth for a richer base.

Stir in the Ghost Pepper Infused Olive Oil at the end so its bold pepper character stays bright in the finished chili.

Serving Suggestions

Serve this chili with cornbread, warm tortillas, rice, or a pile of tortilla chips for crunch.

It also makes a great topping for baked potatoes, hot dogs, or skillet nachos.

Storage

Cool the chili completely, then store it covered in the refrigerator for up to 4 days.

Reheat gently on the stovetop with a splash of broth if it thickens too much.

Variations

Swap the kidney beans for black beans or pinto beans.

For a thicker chili, simmer a little longer uncovered before serving.

For a smoky finish, add a pinch of smoked paprika with the chili powder.

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