Super-Hot Ghost Chilli Challenge

Name: Super-Hot Ghost Chilli Challenge
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 500g 5% fat beef mince (one pack); 1 onion, finely diced; 3 cloves garlic, crushed; 1 red pepper, diced; 1 ghost pepper, deseeded and minced (wear gloves); 1 scotch bonnet, minced (wear gloves); 1 habanero, minced (wear gloves); 2 tsp cayenne pepper (start with 1); 2 tsp smoked paprika; 2 tsp ground cumin; 1 tsp dried oregano; 2 tbsp tomato puree; 400g chopped tomatoes (one tin); 400g red kidney beans (one tin, drained); 300ml beef stock; 1 tbsp olive oil; salt and black pepper (to taste); 4 tbsp 2% Greek yoghurt (to serve, plus extra)

Ghost pepper, scotch bonnet and habanero stacked into a lean beef chilli built for heat chasers, the burn layered in gradually until it climbs and holds. Keep the yoghurt close, this one earns its warning label.

Serves: 4
Prep: 15min
Cook: 50min
Total: 65min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic

Per serving

Calories: 462kcal
Protein: 38.6g
Carbs: 36g
Fat: 18.2g
Fibre: 8.4g

Ingredients

MetricUS

For 4 servings · MetricUS

500g5% fat beef minceone pack
1onion, finely diced
3 clovesgarlic, crushed
1red pepper, diced
1ghost pepper, deseeded and mincedwear gloves
1scotch bonnet, mincedwear gloves
1habanero, mincedwear gloves
2 tspcayenne pepperstart with 1
2 tspsmoked paprika
2 tspground cumin
1 tspdried oregano
2 tbsptomato puree
400gchopped tomatoesone tin
400gred kidney beansone tin, drained
300mlbeef stock
1 tbspolive oil
salt and black pepperto taste
4 tbsp2% Greek yoghurtto serve, plus extra

1¼ lb5% fat ground beefone pack
1onion, finely diced
3 clovesgarlic, crushed
1red bell pepper, diced
1ghost pepper, deseeded and mincedwear gloves
1scotch bonnet, mincedwear gloves
1habanero, mincedwear gloves
2 tspcayenne pepperstart with 1
2 tspsmoked paprika
2 tspground cumin
1 tspdried oregano
2 tbsptomato paste
15 ozcanned diced tomatoesone can
15 ozred kidney beansone can, drained
1¼ cupsbeef stock
1 tbspolive oil
salt and black pepperto taste
4 tbsp2% Greek yogurtto serve, plus extra

Method

Cook the base.
Heat the oil in a large heavy pan over medium heat.
Add the onion and cook for 5 to 6 minutes until soft, then stir in the garlic and red pepper and cook another 2 minutes.
Prepare the chillies.
Wearing gloves, mince the ghost pepper, scotch bonnet and habanero.
Keep them separate from the rest of the prep and do not touch your face.
Set them aside for now, you are layering them in stages.
Brown the beef.
Turn the heat up, add the beef mince and break it apart.
Brown it for 6 to 8 minutes until no pink remains and any liquid has cooked off.
Build the spice base.
Stir in the smoked paprika, cumin, oregano and 1 tsp of the cayenne.
Add the tomato puree and cook for 1 minute so the spices toast and the puree darkens.
Build the sauce.
Add the chopped tomatoes, kidney beans and stock.
Stir in the habanero and scotch bonnet first, holding the ghost pepper back.
Bring to a simmer.
Simmer and season.
Simmer uncovered for 30 minutes, stirring now and then, until thickened.
Taste with care at the 20-minute mark.
Add the ghost pepper and the second tsp of cayenne only if you want the full challenge burn. Once the ghost pepper goes in, it cannot come back out.
Season with salt and black pepper. The flavour deepens overnight, so this is even better the next day.
Serve.
Serve a quarter per person with a spoon of cold Greek yoghurt on top and more yoghurt on the table.
The yoghurt is the cool-down, not optional at this heat.

Add this recipe to your meal plan for the week.

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Super-Hot Ghost Chilli Challenge

Ingredients

Method

Cook the base.

Prepare the chillies.

Brown the beef.

Build the spice base.

Build the sauce.

Simmer and season.

Serve.

Add this recipe to your meal plan for the week.