INGREDIENTS
Beef & Veg
- 2 tbsp neutral oil (canola, avocado, etc.)
- 2 lb (900 g) ground beef or small beef chuck cubes
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 celery stalks or 1 carrot, diced (optional)
- 4 cloves garlic, minced
Dry Spices
- 2 tbsp chili powder (mild blend)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- ¼–½ tsp cayenne or chili flakes (optional)
Liquids & Body
- 2 tbsp tomato paste
- 1 × 28 oz (796 mL) can crushed tomatoes
- 1½ cups (360 mL) beef stock (or water)
- 1 cup (240 mL) beer (lager/amber) – or extra stock
- 1 × 15 oz (398 mL) can kidney beans, drained & rinsed (optional)
Sauce Boss Hot Sauces
- The Don – 2–3 tbsp (base flavour)
- The Takeover – 1–2 tsp (slow-burn heat)
- The Hit – 2–3 tsp (finishing) + extra for serving
To Serve (Optional)
- Lime wedges
- Sour cream or plain yogurt
- Shredded cheese
- Sliced green onions or cilantro
- Tortilla chips or crusty bread
DIRECTIONS
1. Brown the Beef
- Heat oil in a large pot or Dutch oven over medium-high.
- Add beef, season lightly with salt and pepper, and cook until well browned (6–8 min).
- Spoon off excess fat, leaving about 1–2 tbsp in the pot.
2. Build the Veg Base
4. Add onion, bell pepper, and celery/carrot. Cook until softened and lightly golden (5–7 min).
5. Add garlic and cook 30–60 seconds until fragrant.
3. SAUCE STAGE 1 – The Don (Base)
6. Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), and black pepper. Toast 30–60 seconds, stirring.
7. Stir in tomato paste and 2–3 tbsp The Don. Cook 1–2 minutes to “fry” the paste and sauce into the veggies.
8. Deglaze with a splash of beer or stock if the bottom starts to catch, scraping up browned bits.
4. Add Liquids & Beans
9. Stir in crushed tomatoes, beef stock, and beer (or extra stock).
10. Add beans if using. Bring to a gentle boil, then reduce to a low simmer.
5. SAUCE STAGE 2 – The Takeover (Slow Burn)
11. Stir in 1–2 tsp The Takeover (start small if unsure).
12. Partially cover and simmer on low for 45–60 minutes, stirring occasionally.
– If it gets too thick, add a splash of stock or water.
6. Adjust & Finish
13. Taste and adjust: add more salt, a pinch of sugar if too acidic, or an extra ½ tsp The Takeover for more depth (simmer a few more minutes).
14. Turn heat to low/off. Stir in 2–3 tsp The Hit for a bright, citrusy finish.
7. SAUCE STAGE 3 – At the Table
15. Serve chili in bowls with cheese, sour cream, green onions/cilantro, and lime wedges.
16. Put bottles of The Don, The Takeover, and The Hit on the table so everyone can tune their own bowl:
- The Don → extra savoury richness
- The Takeover → serious slow-creeping fire
- The Hit → fresh citrus top-note and final punch
HEAT LEVEL GUIDE
- Mild: 1 tbsp The Don, 1 tsp The Takeover, 1–2 tsp The Hit at the end
- Medium (House Standard): As written
- Full Sauce Boss: 3 tbsp The Don, 2–3 tsp The Takeover, generous The Hit in the pot and on top
