Habanero Ghost Chili

1. Dice onion, peppers, and mince garlic.

2. Heat 1 tablespoon of oil in a Dutch oven over medium heat.

3. Sauté garlic, onion, and peppers for 3–4 minutes until softened.

4. Add ground beef and brown completely. Drain excess fat if needed.

5. Add vegetables and meat back into the pot. Season with salt and pepper. Stir in El Yucateco Habanero & Ghost Sauce and tomato paste. Cook for 1–2 minutes.

6. Add beef broth, fire-roasted tomatoes, paprika, cumin, and more salt or pepper if needed. Mix well.

7. Bring to a gentle boil, then reduce heat to low.

8. Cover and simmer for 30–40 minutes, stirring occasionally.

9. Serve with sharp cheddar, sour cream, and green onions.