Photography by Bill Milne

Triple-Threat Chili

Unlike that crap boxed wine in your fridge, this’ll get even better the next day. Prep it ahead of time, allowing the smoky, slightly sweet adobo pepper enough time to mingle and make friends. 
—Melissa Petitto

Triple-Threat Chili

Excerpted from Red Hot Sriracha, by Melissa Petitto, Race Point Publishing, racepointpub.com. Used with permission.

Serves: 8

1 tablespoon olive oil
1 red bell pepper, seeded and diced
1 sweet onion, diced, divided
4 garlic cloves, minced
3 tablespoons sriracha
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 chipotle chile in adobo sauce, chopped
1 tablespoon adobo sauce
1 pound lean ground beef
1 28-ounce can crushed tomatoes with juice
2 cups beef broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
Sea salt, to taste              
1 1/2 cups extra-sharp cheddar, grated, for serving
1 cup cilantro, chopped, for serving
1 cup sour cream, for serving

HEAT the olive oil in a large Dutch oven over medium heat.

ADD the bell pepper and half of the onion, and sauté, stirring occasionally, for 7 to 10 minutes, or until they begin to soften.

ADD the garlic, sriracha, cumin, chili powder, ?oregano, chipotle chile and adobo sauce. Stir constantly for 1 minute.

INCREASE the heat to high, and add the ground beef. Cook, breaking up the meat and stirring constantly, for 3 to 5 minutes, or until the meat is no longer pink.

ADD the crushed tomatoes and beef broth, and bring to a boil. Reduce the heat, add the beans, and simmer, partially covered, for 45 minutes, stirring occasionally.

TASTE the chili, and season with salt as needed.

TO SERVE, ladle the chili into bowls, and top with cheddar, the remaining onion, cilantro and sour cream.


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