One of our all-time favourite comfort foods is chili. Not only is it a dish that pairs perfectly with our hot sauces, but it is a perfect for cold rainy days or when you are feeling blue. Something about chili and sour cream always makes us smile!


  • 4 tablespoons Sinai Gourmet Jalapeno Original, Habanero Original, or Ghost Original hot sauce
  • 1 to 3 tablespoons vegetable oil
  • 4 ounces pork (such as shoulder or chops), finely chopped
  • 2 pounds boneless chuck steak, cut into 1/2-inch cubes
  • 1 large white onion, chopped (2 cups)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Coarse salt
  • 1/2 7 oz can of black beans
  • 1/2 7 oz can of corn niblets
  • 28 ounces whole peeled tomatoes, briefly pulsed in a blender
  • 2 cans or bottles of beer (12 ounces each)
  • 1 tablespoon distilled white vinegar


  • 4 ripe avocados, pitted, flesh scooped whole from skin, cut in cubes and coated with fresh lemon juice
  • 1 bunch scallions, thinly sliced
  • 1 bag (20 ounces) corn tortilla chips or soft shell tacos.
  • 5 ounces extra old orange cheddar cheese, grated
  • Sour cream


  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add pork; cook until browned, 3 minutes per side. Transfer to a plate.
  • Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.
  • Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 4 tablespoons Sinai Gourmet Jalapeno Original or Habanero Original or Ghost Original (more for heat, if desired). Cook 1 minute
  • Return meat to pot. Add 2 teaspoons salt, the tomatoes, corn, beans, and beer. Bring to a boil; reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours.
  • Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more.
  • Discard bay leaf. Stir in vinegar.
  • Serve chili in bowl with a tablespoon of sour cream, avocado cubes, scallions, tortilla chips (or soft shell tacos), and grated cheese.

COOK’S NOTE: Cooking time for chili is a guideline. The longer it cooks, the more tender the meat will become. A 2-3 hour cook time can sometimes dramatically improve your chili. Also note that chili is always better the next day once all the flavours have had some time to come together.