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Packaged Food

Hormel Announces World’s Hottest Canned Chili Featuring Ghost Reaper

Photo courtesy of Hormel Chili

As a lover of all things chili, the spicier, the better when I sit down to a bowl. Sure, some days I may be drenched in sweat, tongue numb, and downing glasses of lact0se-free milk to help calm the heat. What can I say though, I’m a sucker for that fire. 

To my delight, Hormel Chili has announced the release of what they’re calling the World’s Hottest Canned Chili with Beans. 

Ghost and Carolina Reaper peppers are added to Hormel’s classic chili recipe to create the fiery new Ghost Reaper Chili that you can throw on pretty much anything or eat entirely on its own. 

Me, I’ll probably throw it on a bacon cheeseburger or a buttload of fresh homemade fries. Extra well done, so they don’t get soggy under the chili. 

You can order the Ghost Reaper Chili in packs of two cans beginning Oct. 25 online at Target.com. 

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Grocery Packaged Food Sweets What's New

Jelly Belly’s Carolina Reaper Jelly Beans Might Be As Spicy As The Actual Chili

Jelly Belly just launched a new “Beanboozled” challenge, but instead of making you pick between gross and delicious flavors, you’re instead subjected to a gauntlet of spice that some chili fanatics would even struggle to finish.

The jelly bean specialists have created the “Fiery Five” challenge, a pack of jelly beans that comes with Sriracha, Jalapeno, Cayenne, Habanero, and Carolina Reaper flavors. You can try to progress upwards in terms of spice if you like, but there’s also a game and an app that come with the launch where you can play spicy jelly bean roulette with your friends.

I had the chance to try this during its debut at the recent Winter Fancy Foods Show. Rather than go for all five to try the flavors, I decided to go straight for the Carolina Reaper chili to see how spicy it was.

As you can see from the above tweet, that was probably the worst decision possibly, since the Reaper jelly bean packs some real heat to it.

Jelly Belly was unable to provide the Scoville Heat ratings at the time, but coming off of sampling one of the world’s hottest tasting menus, I’d say that the Reaper jelly bean is easily over 1 million Scoville. It tasted at least as hot as a true ghost chili, with the potential for even more heat than that.

Jelly Belly’s Fiery Five challenge is coming to stores in February, but you can order it online right now if you want to try it immediately. Be warned, though: the Reaper comes back at you HARD.

Categories
Fast Food

Wienerschnitzel’s Now Selling Their Secret Chili Sauce By The Can

Wienerschnitzel chili has been a staple in fast food over 50 years, and now you’ll be able to purchase cans of it to take home and enjoy.

The secret meat-based chili sauce comes in a 15-ounce can, with the familiar Wienerschnitzel red and yellow colors adorning it, all at a $5 price point.

This means you no longer have to press the poor employee for an extra side of chili, and you don’t have to continually make the drive when you get a craving. You can stock up on these cans and top your own homemade hot dogs, burgers, or even spaghetti if you so choose.

“Our fans were always asking our team members if they could buy the chili sauce we use on our hot dogs, burgers and fries,” Doug Koegeboehn, Chief Marketing Officer for Wienerschnitzel said. “We listened and we’re happy to offer our customers a new way to enjoy Wienerschnitzel at home whenever or however they want.”

Wienerschnitzel first gave these chili cans a whirl in 2018, selling them on-site only, but now they’ll be available for purchase at all participating store locations.

Categories
Fast Food What's New

Taco Bell Adds Carolina Reapers To Their Quesaritos For A Fiery Kick

Taco Bell’s latest test items are bringing the heat with the inclusion of fiery Carolina Reapers. Made into a Reaper Ranch sauce that’s their spiciest condiment to date, the chain has already begun testing it in the form of loaded fries.

Now, Taco Bell is incorporating the peppers into a new form, as the Reaper Ranch Sauce is making a new home inside their Quesaritos.

Photo courtesy of Taco Bell

The standard fillings of beef, rice, sour cream, and red tortilla strips don’t change for the inside of the Reaper Ranch Quesarito. However, both the inside and outside now contain a blend of the Reaper Ranch sauce and Taco Bell’s nacho cheese sauce. It helps take some edge off of the heat, but also makes the burrito incredibly creamy and cheesy.

Fans hoping to try this saucy creation will have to head to Milwaukee, Wisconsin for a bite. It’ll be available at locations in the area through mid-November, sold on its own for $2.99 or as part of a $5 box with two Crunchy Tacos and a medium drink.

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Smoked Brisket Is The Star Of This Year’s Best Firehouse Chili Recipe

This year’s round of the HORMEL® Chili’s America’s Best Firehouse Chili Contest is all said and done, and we have a new firehouse chili king.

Eddy Dumire, a firefighter from Woodbridge, Virginia, has taken this year’s chili crown with his “Smoke Showin’” recipe. His firehouse, Station 13 of the Dale City Volunteer Fire Department, took home the grand prize of $10,000 and a year’s supply of HORMEL®️ chili for their firehouse. The Makers of HORMEL® Chili also honored the National Fallen Firefighter Foundation (NFFF) with a $20,000 donation.

Dumire’s firehouse plans to use the winnings to fund the Dale City Volunteer Fire Department program , which provides visits from Santa for terminally ill children in their local community.

Dumire’s recipe is named after a firefighter term that means smoke can be seen upon arrival of a site. For his chili, it means an innovative combination of smoky-flavored ingredients, including corn and brisket, that add a unique depth to the stew.

Lovers of both barbecue and chili will be huge fans of this recipe. If you want to make America’s Best Firehouse Chili of 2018 for yourself, peep the ingredients and instructions below.

Ingredients:
1 lb.  HORMEL® BLACK LABEL®
3 medium onions, diced
1 head garlic, pressed
2 pounds ground beef
3 (28 ounce) cans tomato sauce
3 (40.5 ounce) cans light red kidney beans
2 1lb. 13oz cans black beans
2-3 pounds smoked beef brisket (smoked for at least 6 hours, cherry wood)
1 tablespoons dry mustard
1/3 cup chili powder
2 tablespoons cumin
2 tablespoons ground black pepper (more to taste)
1 tablespoons seasoned salt (more to taste)
1 (6 ounce) can tomato paste
1 (7 ounce) can chipotle peppers in adobo sauce, pureed
3 ears smoked fresh corn (smoked for 30 min)
Red onion, cilantro and sour cream (garnish)

Directions:

Step 1
Smoke brisket and corn the night before.  

Step 2
Fry bacon in a Dutch oven or large saucepan until crispy, then remove, leaving the fat inside.  Sauté garlic and onion in bacon fat, add ground beef and brown. Drain fat, leaving just a few tablespoons.

Step 3
Add tomato sauce beans, brisket and bacon. Add spices, tomato puree, chipotle pepper puree, corn (cut from cob), and simmer for at least one hour.

Step 4
Garnish with chopped red onion, cilantro and a dollop of sour cream.


Created in partnership with Hormel Chili

Categories
Fast Food

Wienerschnitzel Is Now Selling Their Chili In A Can

There’s just something so addicting about fast food chili that makes me order it by the bowl, add some shredded cheese, and eat it straight with a spoon. If you’re one to devour Wienerschnitzel’s chili sauce, regardless of hot-dog shaped vessel, you can now get your hands on the hearty fast food stew by the can.

Wienerschnitzel is offering their iconic chili sauce in shelf-stable cans that you can order online. The 15-0unce cans are now sold online through Wienerschnitzel’s website and cost $5 each. Each can serves about seven people, or one really hungry chili lover.

You can eat the chili sauce by itself, or throw it on any food you think needs an added touch of chili — hot dogs, burgers, French fries. Personally, I would love a homemade breakfast burrito packed with Wienerschnitzel’s chili sauce.

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Everything You Need To Know About This Year’s Best Firehouse Chili

In the quest to find the next Best Firehouse Chili in America, The makers of Hormel® Chili hosted a live cook-off in New York as the finale event of their competition. The finale brought together the top five chili recipes from this year’s submissions from around the country.

Each of them was competing for the grand prize: $10,000 and a year’s supply of Hormel®️ Chili for their firehouse. The Makers of Hormel® Chili also honored the National Fallen Firefighter Foundation (NFFF) with a $20,000 donation.

This year’s five finalists were as follows:

Garrett Doucette from Upsala, Minnesota, with his Creamy Turkey Chili,

Dan Rinaldi from Providence, Rhode Island, with his Blazin’ Blue Crab Chili,

Eddy Dumire from Woodbridge, Virginia, with his Smoke Showin’ Chili,

Milton Williams from Dallas, TX, with his Texas Cyclone Chili,

and Alex Callegari from Miami, Florida, with his Miami-style Chili.

Each of the finalists had to prepare a batch of chili and serve it up to three judges, who evaluated each for originality and creativity, flavor, and the story behind the recipe. One of the judges included celebrity judge, Jason George of ABC’s hit show Station 19.

The judges’ final decision granted the win to Eddy Dumire, earning him and his team at the Dale City Volunteer Fire Department the grand prize.

Dumire’s Smoke Showin’ Chili, named after a term firefighters use when smoke can be seen upon arrival at a site, delivered on smoky flavor. A combo of brisket, chipotle peppers in adobo sauce, bacon, and smoked corn ears were key in handing him the win.

Dumire’s department plans to use the winnings to fund the Dale City Volunteer Fire Department program that puts together visits from Santa on a firetruck for terminally ill children in their local community.


Created in partnership with Hormel Chili

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A Deep Dive Into The 5 Best Firehouse Chili Recipes Across The USA

One of the quintessential firehouse staple meals is the chili. It may be a common dish, but the actual recipe can greatly vary based on the fire department’s location and who’s in charge of cooking. As a result, there’s a ton of unique chili recipes out there, the vast breadth of which was captured in the most recent rendition of Hormel® Chili’s America’s Best Firehouse Chili Contest.

This year’s finalists have all produced completely different chili recipes from one another. From blue crab and scallops to guava and plantains, the five chili maestros competing for the crown of “Best Firehouse Chili” have gotten pretty creative this year.

It’s not just the ingredients that are diverse, though, as the backstories behind each of these chili recipes are just as distinct. Whether they be heartwarming, funny, or inspirational, the passion behind each offering is clear when you add the history behind it.

Below is each of the finalists’ chilis and their backstories, showcasing just how unique a classic dish can be around the country.

Dan Rinaldi – Blazin’ Blue Crab Chili

Rinaldi, a firefighter from Cranston, Rhode Island, made this recipe back when he started 30 years ago as a way of incorporating seafood into the food his firehouse was eating. “I was told that if I wanted seafood I better figure out a way to do it in a chili,” he said, and so spent weeks developing the recipe until he got the details perfected. The chili incorporates blue crab, scallops, and pork belly as the primary proteins. From there, the flavors are those that both pair well with seafood and are essential to a chili, like cumin, ancho chiles, and sherry.

Milton Williams – Texas Cyclone Chili

Williams’s first rendition of this chili 30 years ago didn’t do too well with his fellow Dallas firefighters. They felt that his original take was lacking in heat, and jokingly called it a “tasty tomato sauce.” He’s upgraded it significantly since then, and it’s now recognized by the entire Dallas Fire Department as a “flavor-packed tradition,” as he puts it.

The Texas Cyclone is called that because it joins together varying styles of Texas chili in a single bowl. It brings in chili peppers and powders from around the Southwest, and the addition of toasted cumin, coriander, and Dos Equis adds an aromatic punch.

Eddy Dumire – Smoke Showin’

Dumire coined his chili after a firefighting term that means that smoke can be seen upon arrival at a site. In this case, it’s meant to convey the amount of smokiness inside his recipe, which uses bacon, brisket, chipotle peppers in adobo sauce, and smoked ears of corn to add multiple levels of that aroma.

The “Smoke Showin’” has been a winner for Dumire and his fellow firefighters in Woodbridge, Virginia, who have won multiple local friendly competitions with a rival fire department with that recipe. Their firehouse hopes to win the overall competition and use the winnings to help fund a local foundation that puts together visits from Santa for terminally ill children in the local community.

Garrett Doucette – Creamy Turkey Chili

Doucette’s recipe is the only white chili variant to make it to the semi-finals. It’s got plenty of heat behind it, with cayenne and green chilies adding to the flavors of cumin and turkey breast for a unique spin on the classic stew.

The recipe is one from the family for Doucette, who hails from Upsala, Minnesota. His uncle helped develop it as a way to incorporate the turkeys they raise into creative new dishes. This one turned out to be a big hit, and has won a local chili cook-off for three straight years. That’s a lot of cred to bring against the heavy hitters that he’ll be up against for the national title of America’s Best Firehouse Chili.

Alex Callegari – Miami-Style Chili

Callegari’s recipe comes with the backing of a John Wilson, professional chef and longtime friend who he served with in Miami for many years. The chili is made in Wilson’s name to commemorate him and his family after they were lost in a tragic accident. Callegari decided to incorporate the local flavors around him to create his “Miami-style” chili. Inside are some pretty unique ingredients that capture the tastes of Miami, like chorizo, adobo paste, sour oranges, and guava. It’s served with plantains to give a unique balance of sweet and spicy that Callegari hopes can take him all the way to the championship.

Each of these entrants will be competing in the Hormel® Chili’s America’s Best Firehouse Chili Contest finals, which consists of a live cook-off in New York next month. The winner of that competition will own the title of America’s Best Firehouse Chili Recipe, winning a grand prize of $10,000 for their firehouse, a year’s supply of Hormel® chili, and $20,000 donated to the National Fallen Firefighter Foundation (NFFF) in their name.


Created in partnership with Hormel Chili