While chili is often known for its ability to simmer low and slow for hours, you can still whip up a deeply flavored, aromatic batch in as little as 30 minutes. This zesty chili recipe from the Virginia-based sauce company Clark + Hopkins simplifies the process with four simple ingredients: beef, onion, tomatoes, and a healthy dash of Oaxaca Pepper Sauce. Packed with smoky mezcal, sun-dried peppers, and Mexican chocolate, the Oaxaca Pepper Sauce channels flavors from Mexico into its thick, mole-like sauce.
Add oil to a dutch oven over medium-high heat. Once hot, crumble beef into pan and let brown, stirring occasionally and using a spatula or wooden spoon to break up meat. Transfer beef to plate or bowl. Reduce stove to medium-low heat.
Add onion to dutch oven and saute until translucent, about 5 to 7 minutes.
Add tomatoes, Oaxaca Pepper Sauce, and ground beef to dutch oven and bring to a simmer. Let cook, uncovered, for 15 minutes before serving.
