Tattoo Hot Sauces

Spicy Crockpot Chili with Tattoo Himalayan Chile

Wanna know our favorite game day must-have? A good ole pot of spicy chili – especially once the chilly weather kicks in (no pun intended). Just throw all the ingredients together in a Crockpot, and let it do the work for you. What more could you ask for? Check out this tailgate-approved recipe below:

Spicy Crockpot Chili with Tattoo Himalayan Chile

Ingredients:
(This recipe is for a 6 quart Crockpot)

    For the Seasoning:

  • 4 tbsp chili powder
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground cayenne pepper
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 Tbsp Tattoo Himalayan Chile
  • For the Chili:

  • 2 1/2 lbs ground beef 15% or lower
  • 1/2 medium yellow onion
  • 2 cloves garlic
  • 2 large jalapeños
  • 1 tbsp salt
  • 30 oz canned diced tomatoes
  • 32 oz pinto bean
  • 32 oz Kidney Beans
  • For the Garnish:

  • 4-6 oz grated cheese
  • 1/2 medium yellow onion
  • 1-2 large jalapeños
  • Sour Cream (to taste)
  • Tattoo Himalayan Chile

Instructions:

  1. Add all the chili seasoning spices together and mix.
  2. Chop the onion, jalapeño and the garlic for the meat.
  3. Take about a cup of kidney beans and a cup of pinto beans and put them in a blender. Blend for 2 minutes; set aside.
  4. In a cast iron skillet, brown the ground beef over medium heat for about 5 minutes and drain.
  5. Stir in about 3 tbsp of the chili seasoning, 2 tsp of salt, and the onion, garlic and half of the jalapeños.
  6. Cook for about 2 minutes, chopping up the meat into small pieces.
  7. Add the meat mixture, tomatoes, and beans into crock pot and stir together. Add bean paste
  8. Now add the bean paste, 2-3 more tbsp of chili seasoning, Tattoo Himalayan Chile and remaining chopped jalapeño.
  9. Cook for about 4-6 hours in the crock pot on low.
  10. Set heat on crock pot to warm about 30 minutes prior to serving. Add the remaining 2 tsp of salt slowly, tasting as you go until you get the flavor that you want.
  11. Top with garnishes, serve with a side of crackers/tortilla chips if desired, and dig in!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Dad with a Pan blog. View original recipe here.

Tattoo Spicy Pumpkin Soup with Scotch Bonnet Curry hot sauce

Tattoo Spicy Pumpkin Soup with Scotch Bonnet Curry

We’re not trying to brag or anything (okay, maybe just a little), but this Spicy Pumpkin Soup with Tattoo Scotch Bonnet Curry is one of our favorite fall-time indulgences. The heat in this isn’t too crazy – just enough to add some flavor and make you feel all warm & fuzzy inside and perfect for a chilly, fall day.

Tattoo Spicy Pumpkin Soup with Scotch Bonnet Curry

Ingredients:

  • 4 tablespoons olive oil, divided
  • One 4-pound sugar pie pumpkin
  • 1 large yellow onion, chopped
  • 4 large or 6 medium garlic cloves, pressed or minced
  • 1 Tbsp Tattoo Scotch Bonnet Curry
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon cloves
  • Tiny dash of cayenne pepper
  • Freshly ground black pepper
  • 4 cups (32 ounces) vegetable broth
  • ½ cup full fat coconut milk, plus extra for garnish
  • 2 tablespoons honey (maple syrup works too)
  • ¼ cup pepitas (green pumpkin seeds)

Instructions:

  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds.
  2. Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 40 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
  3. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
  4. Add the pumpkin flesh, cinnamon, nutmeg, cloves, Scotch Bonnet Curry hot suace, cayenne pepper, and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
  5. While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. Be careful not to burn. Transfer pepitas to a bowl.
  6. Once the pumpkin mixture is done cooking, stir in the coconut milk and honey. Remove the soup from heat and let it cool slightly.
  7. You can use an immersion blender to blend this soup in the pot, or transfer to blender, working in batches. Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
  8. Ladle the soup into individual bowls. Drizzle some coconut milk, followed by Scotch Bonnet Curry hot sauce on top. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Kate from Cookie and Kate blog.

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