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Thirty-Minute Spicy Ghost Chili Beef Recipe
They say there's no better chili than in Texas, but now we can have those same Texas flavors with the unique flavour of Ghost Chili Pepper wherever we live. We must admit that we added the tomatoes ourselves, 'cause true Texas chili doesn't ever have tomatoes (or beans, either).

1 pound lean beef cubed steaks
2 tablespoons Firehousechilli Ghost Chili/ Bhut Jolokia chili powder
1 Firehouse Chilli dried Ghost Chilli Pod, crushed
2 teaspoons ground cumin
1-1/2 teaspoons garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon Trinidad Scorpion Chili Pepper
2 teaspoons vegetable oil
1 onion, chopped
1/2 teaspoon salt
1 can (28 ounces) whole tomatoes, undrained
1 box (9 ounces) frozen whole kernel corn, thawed
Serves: 4
Cooking Time: 30 min


1. Cut each steak lengthwise into 1-inch-wide strips, then cut crosswise into 1-inch pieces.

2. In a small bowl, mix the Ghost chili powder and crushed dried pod, cumin, garlic powder, oregano and TS Chili pepper to make a seasoning mix. Sprinkle beef with 2 teaspoons of seasoning mix.

3. In a large deep skillet, heat oil over medium heat. Stir fry beef and onion 2 to 3 minutes. Season with

4. Add tomatoes (breaking them up with the back of a spoon), corn, and remaining seasoning mix. Bring to
a boil, then reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes.

Notes: You can also change the flavour of the dish by using different Trinidad Scorpion Chili Pepper variety. Douglah will give this dish a more smoky flavour
World's Hottest Chili Pepper

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Ghost Chili

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