Habanero Ghost Chili | Tony and Maribel

Tony and Maribel

Name: Habanero Ghost Chili
Prep time: 60 min
Total time: 60 min
Yield: 6
Ingredients: McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick® Smoked Paprika; Cebollitas Bunch; SIGNATURE SELECTS Broth, Fat Free, Beef; Green Bell Pepper; Hormel Foods HERB-OX Granulated Bouillon, Beef Flavor; Morton Iodized Salt, 26 Ounce; Hot House Red Bell Peppers; MMD 80% Lean 20% Fat Ground Beef Patties; SIGNATURE SELECTS Tomatoes, Fire Roasted, Diced; SIGNATURE SELECTS Tomoto Paste, Product; Napoleon Co. Grille Garlic Cloves; McCormick Ground Cumin

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Habanero Ghost Chili

Serves 660 mins prep

A spicy and flavorful chili made with ground beef, habanero & ghost sauce, and fire-roasted tomatoes, perfect for those who love heat.

0 servings

What you need

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

dash pepper

tsp paprika

onion

cup beef broth

green bell pepper

Hormel Foods HERB-OX Granulated Bouillon, Beef Flavor

tbsp beef bouillon

dash salt

red bell pepper

MMD 80% Lean 20% Fat Ground Beef Patties

lb ground beef

SIGNATURE SELECTS Tomatoes, Fire Roasted, Diced

oz fire roasted tomatoes

oz tomato paste

clove garlic clove

tsp ground cumin

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Instructions

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.