Ghost Pepper, also known as Bhut Jolokia, is the hottest commercially grown hot chili pepper. The ghost pepper is the former World's hottest pepper, when it gained the title in 2007 with a heat rating of 1,041,427 Scoville Heat Units. It is also grown in Assam in the northern part of India. Due to its level of hotness, popular contests such as Hot Chili Pepper eating contest became very popular, and many restaurants now feature a dish with ghost pepper.
Experience the heat with this Ghost Pepper Bison Chili with Quinoa recipe.
- 1 lb ground bison
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1 can lower sodium beef broth
- 1/4 cup white quinoa, uncooked
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes, undrained
- 1 can tomato sauce
- 1/2 cup fresh corn kernels
- 2 Tbsp ghost pepper chili seasoning mix (see cook's tip)
- 1 large avocado - pitted, peeled, and diced
- 1/2 cup sour cream
- 1/3 cup shredded Cheddar cheese
- Heat a large saucepan over medium-high heat. Add bison, onion, and green bell pepper, cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.
- Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender.
- Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan, simmer uncovered 15 minutes more, stirring occasionally.
- Top each serving evenly with avocado, sour cream, and Cheddar cheese.
To make chili seasoning mix: Stir together 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon ghost pepper powder, and 1/4 teaspoon salt in a small bowl. Use as directed in recipe.