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–+ servings
Smoked Ghost Pepper Infused Olive Oil Blend 250ml bottle
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
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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