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Trinidad Scorpion Spicy Beef Chili Recipe
Rich and tasty Trinidad Scorpion Beef Chili is one hearty meal. Top with cheese and serve with a big hunk of freshly baked bread for a dish sure to satisfy.
1/4 cup vegetable oil
Cooking Time: 1 hr 45 min
3 pounds lean boneless beef chuck roast, well-trimmed and cut into 1-inch cubes
1 onion, chopped
3 garlic cloves, minced
1 tablespoon Firehousechilli Ghost Chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 tablespoons chilli water
3 cups water
1 Trinidad Scorpion Moruga dried Pod, 1 Trinidad Chocolate Douglah dried Pod, crushed and combined
1. In a large saucepan, heat oil over medium-high heat; add beef and cook 5 minutes. Drain off liquid. Add
onion and garlic, and sauté 5 minutes, stirring frequently, or until beef is browned on all sides and onion is
2.Combine crushed Trinidad Scorpion dried Pods in warm water for 10 minutes.Use all or 2 tablespoons of the chilli water
3. Add Firehousechilli Ghost Chili powder, cumin, salt, and pepper sauce; stir and cook 1 minute. Add water and Trinidad Scorpion chilies and bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer 45 minutes, stirring occasionally.
4. Remove lid and simmer 45 more minutes, or until beef is fork-tender, stirring occasionally.
Serve over rice and garnish with chopped onions, shredded cheese, and sour cream, if desired.
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