Cook Up This Spicy Sriracha Chili
A bowl of this spicy Sriracha chili is perfect for a cold night.
Servings Prep Time
3-4people 15minutes
Cook Time
1
Servings Prep Time
3-4people 15minutes
Cook Time
1
Ingredients
  • 1pound lean ground beef
  • 5sticks Sriracha Seasoning Stix (Classic Sriracha)
  • 2tablespoons olive oil
  • 1large oniondiced
  • 2cans (around 15 ounces) red kidney beansdrained
  • 3tablespoons sriracha sauce
  • 1can (around 15 ounces) tomatoesdiced, undrained
  • salt and pepperamount as preferred
  • sour creamamount as preferred
  • Cheddar cheeseshredded, amount as preferred
  • cilantrofor garnish
Instructions
  1. Saute the onions. Heat the olive oil in a pot over medium heat. When the pot is warm enough, add the diced onions. Stir the onions with a spatula until they are tender with a slight color change but not brown. Sweating the onions give them a sweet and juicy aroma which enhances the flavor of the meat.
  2. Brown the beef. Add the ground beef once the onions are ready. Then, stir the beef and onions until they are mixed and distributed well in the pot. Season with salt and pepper. It takes around 8 to 10 minutes for the meat to turn brown while being stirred occasionally.
  3. Add the other ingredients. Drain the beans, put them in the pot, and stir. Add the Sriracha sauce. Stir again before mixing in the diced tomatoes. Then, leave it to simmer for about 2 minutes.
  4. Stir in Sriracha Seasoning Stix. Add five sticks of Sriracha Seasoning Stix to the pot. But you can adjust the amount if you want. Once they dissolve, they add more depth of flavor to the dish!
  5. Let everything simmer. At this point, it is up to you for how long you want the chili to simmer. You can let it simmer for 20 to 30 minutes on low heat, stirring occasionally, with the pot uncovered. But the effect is different if you cook the chili longer. Allow it to simmer for 1 hour on low heat with the pot covered. Stir it every now and then to check the texture. Serve the chili warm in a bowl. Top it with sour cream, shredded Cheddar cheese, and cilantro.
Recipe Notes

Tip: If the chili becomes too dry, add a half cup of water at a time.