Chili con carne is one of my favorite one-pot crowd-pleasers, and incorporating a healthy dose of Sriracha just makes it that much more delectable. However, I must disclose to my fellow chili-philes: consider having an antacid aperitif (or two) before voraciously devouring this recipe. You’ve been warned. Enjoy with Bacon-Sriracha Cornbread (page 78).

　　

Ingredients

makes 6 to 8 servings

　　1 1/2 pounds ground beef or ground turkey

　　Salt and freshly ground black pepper

　　1 tablespoon vegetable oil

　　2 red onions, chopped

　　2 green bell peppers, seeded and chopped

　　4 cloves garlic, minced

　　3 tablespoons ground cumin

　　2 tablespoons chili powder

　　1 tablespoon smoked paprika

　　3 bay leaves

　　1 tablespoon tomato paste

　　1/2 cup Sriracha

　　12 fluid ounces dark beer (such as a porter or stout)

　　1 (14 1/2-ounce) can stewed tomatoes

　　2 (15-ounce) cans red kidney beans, drained

　　Corn chips, chopped red onion, and chopped fresh cilantro or parsley, for garnish

　　

Step 1

Season the meat with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the meat and begin to brown, breaking up any large clumps and stirring occasionally. After about 5 minutes, add the onions and bell peppers. Reduce the heat to medium and continue cooking, stirring occasionally, until the onions begin to turn golden brown, 15 to 20 minutes. Add the garlic, cumin, chili powder, paprika, bay leaves, tomato paste, and Sriracha. Cook for about a minute, stirring continuously.

　　

Step 2

Deglaze the pan with half of the beer, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Once the culinary stalagmites have been relieved of their stronghold, add the remainder of the beer, as well as the tomatoes and beans. Cover, and maintain a low simmer for 1 1/2 to 2 hours, stirring occasionally until thickened to your desired consistency. Discard the bay leaves. Season with salt and pepper to taste. Garnish with corn chips, onions, and chopped herbs as desired.

　　

OVER THE TOP TIP

Step 3

Serve alongside Bacon-Sriracha Cornbread (page 78) smeared with a pat of Sriracha Butter (page 22).

　　The Sriracha Cookbook