Cluck & Squeal Island Chili – Cluck & Squeal Seasonings and BBQ Rubs.

Name: Cluck & Squeal Island Chili with Bold Browning & Tasty Hot
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6–8
Cuisine: Canadian
Ingredients: 2 lb ground meat (1 lb each of venison and beef or pork is nice, or beef and pork); 1 tbsp Cluck & Squeal Bold Browning Seasoning & BBQ Rub, to pre-season the meat; 1 tbsp minced garlic; 2 tbsp mild chili powder; 2 cups diced red or green pepper (or a mix); 1 cup diced sweet onion; 1 can (19 oz / 540 ml) black or pinto beans, drained and rinsed (optional); 1 can (28 oz / 796 ml) diced tomatoes; 1½ cups tomato purée or finely chopped tomatoes; 1 cup low-sodium beef broth; 2 tbsp red wine vinegar; 1 tsp Himalayan or sea salt; 1½ tbsp Cluck & Squeal Bold Browning Seasoning & BBQ Rub; ½ tsp Cluck & Squeal Tasty Hot (½ tsp = warm, 1 tsp = medium hot); 1 cup small raisins (Thompson raisins work well); 1 tbsp sour cream; ¼ cup sliced or cubed avocado; 1 tsp chopped cilantro; 1 tsp lime juice, or a squeeze of lime; Corn tortilla chips, for scooping

A new school chili that'll change the way you think about chili.

This non-traditional Island Chili is simple to make and full of flavour, with Cluck & Squeal Bold Browning, a kick of Cluck & Squeal Tasty Hot and a sweet surprise: raisins. A new classic you can't miss.

Cluck & Squeal recipe

Cluck & Squeal Island Chili with Bold Browning & Tasty Hot

Prep 15 min

Cook 1 hr

Serves 6–8

Method Stovetop

Ingredients

The Chili

2 lb ground meat (1 lb each of venison and beef or pork is nice, or beef and pork)
1 tbsp Cluck & Squeal Bold Browning Seasoning & BBQ Rub, to pre-season the meat
1 tbsp minced garlic
2 tbsp mild chili powder
2 cups diced red or green pepper (or a mix)
1 cup diced sweet onion
1 can (19 oz / 540 ml) black or pinto beans, drained and rinsed (optional)
1 can (28 oz / 796 ml) diced tomatoes
1½ cups tomato purée or finely chopped tomatoes
1 cup low-sodium beef broth
2 tbsp red wine vinegar
1 tsp Himalayan or sea salt

Stir In at the End

1½ tbsp Cluck & Squeal Bold Browning Seasoning & BBQ Rub
½ tsp Cluck & Squeal Tasty Hot (½ tsp = warm, 1 tsp = medium hot)
1 cup small raisins (Thompson raisins work well)

Top It Up (optional, per serving)

1 tbsp sour cream
¼ cup sliced or cubed avocado
1 tsp chopped cilantro
1 tsp lime juice, or a squeeze of lime
Corn tortilla chips, for scooping

Directions

Brown the Meat

Season the ground meat with 1 tbsp Cluck & Squeal Bold Browning. In a large pot over medium-high heat, brown the meat, breaking it up as it cooks, until no pink remains. Drain off any excess fat.

Add the Aromatics

Add the onion, peppers and garlic and cook for about 5 minutes, until softened. Stir in the chili powder.

Simmer

Add the diced tomatoes, tomato purée, beef broth, red wine vinegar, salt and the beans, if using. Bring to a boil, then reduce the heat and simmer uncovered for about 45 minutes, stirring now and then, until thickened.

Stir In the Finish

10–15 minutes before the chili is done, stir in the remaining 1½ tbsp Bold Browning, the Tasty Hot and the raisins.

Top It Up

Serve with a dollop of sour cream, avocado, cilantro, a squeeze of lime and corn tortilla chips for scooping. The toppings are optional, but we always enjoy our chili with them. Serve and enjoy!

Pitmaster notes

Tips & variations

Bring the heat. ½ tsp of Tasty Hot is warm; 1 tsp is medium hot.

Mix your meats. 1 lb each of venison and beef or pork makes a great combination.

Beans? Totally optional!

Used in this recipe

Shop this recipe

Bold Browning Seasoning & BBQ Rub

$7.99 Shop product

Tasty Hot!

$12.99 Shop product

Cluck & Squeal Island Chili with Bold Browning & Tasty Hot

A new school chili that'll change the way you think about chili.