Everyone has a different spice tolerance, which is why it can be difficult to manage a family-style meal when you’re expected to whip up a batch of delicious, “spicy” chili for a group of people.
Sweating over spice is inevitable, but to avoid the tears at your table, you’ll want to follow a few of these tips:
Start Small with the Spice
Our chili recipe below calls for two ounces of jalapenos (or your preferred hot peppers) – cut it down to one ounce if you or someone at the table prefer a milder dish. Other recipes might call for a variety of spicy ingredients – like cayenne pepper and jalapenos – if you’re not sure about your spice tolerance, just stick with one and then try both ingredients another time.
Keep Spice on the Side
If you’re cooking for a number of people keep some spicy sauces, ingredients, or salsas on the side. This way, every person can control the level of spice they want to put in their chili. Store bought or homemade, keep some pickled banana peppers, cayenne pepper powder, or diced jalapenos (with or without seeds!) on the table so your guests have the option of dialing up the spice or keeping it completely turned down.
Cool it With the Sides
Dairy products can do wonders in taming spice – so consider adding sour cream on the side or having milk on hand as a beverage. Rip up pieces of Stonefire® Naan as a table bread. Scooping up chili and eating our buttery, soft, flatbread in between spoonfuls of chili will allow you to savour the flavours and give pause in between spicy bites.
Give it a try!
Here’s a Stonefire® tried and tested chili recipe that you’ll love. It’s an easy and flavourful recipe that’s perfect for chilly evenings, nights at the cottage or a one-pot meal with plenty of leftovers for lunch.
Served with our delicious, Stonefire® Original Naan – the hint of smoky flavour and pillow-y texture makes it the perfect accompaniment to this hearty chili.
Stonefire® Hot & Hearty Chili
Hearty, delicious with a kick of heat – there’s nothing like a classic bowl of chili to come home to after a long, chilly day. This recipe serves up a big batch, so there’ll be plenty of leftovers. Want to turn up the spice? Add more jalapenos or maybe consider trying other spicier peppers – like serrano or poblanos.
- 1 lb ground beef
- 1 medium red onion diced
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 15 oz black beans drained and lightly rinsed
- 15 oz pinto beans with juice
- 15 oz white beans with juice
- 2 oz jar of diced jalapeños or green chilis or to taste
- 30 oz can diced tomatoes seasoned or plain
- 15 oz tomato sauce
- 15 oz corn drained
- Stonefire® Original Naan for scooping
- In a 5 Qt pot over medium/high heat, add 1 Tbsp olive oil and sauté 1 lb ground beef until cooked through (5 min).
- Add diced red onion, 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp pepper. Sauté 5 minutes or until onions are softened.
- Add drained and rinsed black beans, pinto beans with juice and white beans with juice. Also add diced jalapeños, 1 can diced tomatoes with juice, tomato sauce, and drained corn.
- Stir to combine and bring to a boil then reduce heat and simmer uncovered 20 minutes, stirring occasionally.
- Serve in bowls and garnish with cheddar cheese shreds, cilantro and jalapeno.