Ingredients
- 400g ground pork (you can substitute for beef)
- 1 yellow onion, chopped
- 1 green pepper, cut into small cubes
- 1 tomato, cut into small cubes
- 1 can of red beans, drained and rinsed
- Spice blend: 1 tbsp. cumin – 1 tbsp. smoked paprika – 1 tbsp. onion powder – 1 tbsp. dried oregano – 1 tbsp. ground coriander – 1 tbsp. sugar
- 1/3 cup Casa Das Tias ghost pepper sauce
- 1 cup chicken broth
- 4 wheat or corn tortillas, cut into triangles
- 1 avocado, sliced into cubes
- 1/4 cup plain yogurt or sour cream
- 1/2 cup grated orange cheddar, or more to taste
- Cilantro leaves, to taste
- Vegetable oil
- Salt and pepper
Preparation
- Preheat the oven to 400°F.
- Heat a drizzle of oil in a large pot over medium-high heat.
- Add the onion, pepper, pork and spices and cook for 4 minutes. Season with salt and pepper.
- Add the tomato and beans and cook 1-2 minutes.
- Add the ghost pepper sauce and broth and bring to a boil. Reduce the heat to medium-low and simmer for 12-15 minutes.
- Meanwhile, place the tortilla triangles on a baking sheet. Bake in the oven for 10-12 minutes until golden.
- When the chili is ready, serve in a bowl and garnish with the avocado, yogurt, cheddar and cilantro.
- Serve with tortilla chips.