A pot that has simmered for an hour, then the moment of truth, one drop at a time: Sauce Martin’s Inca Reaper hot sauce, 40% red Carolina Reaper from Ecuador, builds slowly into a deep, enveloping fire for experienced palates only.
Serves 6 · 20 min + 1 h simmering
Ingredients
- 1 1/2 lb (700 g) ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tsp ground cumin
- One 28-oz (800 g) can crushed tomatoes
- Two 15-oz (425 g) cans red kidney beans, drained
- 3 or 4 drops of Inca Reaper Hot Sauce (Sauce Martin), added one drop at a time
- Rice, to serve
- Sour cream, to serve
- Chopped cilantro, to serve
Method
- Brown 1 1/2 lb (700 g) of ground beef with 1 chopped onion and 2 minced garlic cloves in a large pot until no pink remains.
- Add 2 tsp of ground cumin, one 28-oz (800 g) can of crushed tomatoes and two 15-oz (425 g) cans of drained red kidney beans.
- Simmer gently for 1 hour, stirring from time to time.
- Stir in Inca Reaper hot sauce one drop at a time, tasting after each, and stop at 3 or 4 drops for the whole pot unless you are an experienced chili lover.
- Serve with rice, sour cream and chopped cilantro.
The star of this recipe: Inca Reaper Hot Sauce, by Sauce Martin.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
