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Chili

1. Add 1 tbsp of Don Chilio Olive Oil to a large soup pot and place it over medium-high heat for two minutes. Add 1/2 diced onion. Cook for 5 minutes, stirring occasionally.

2. Add 1 pound 90% lean ground beef to the pot. Break it apart. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

3. Add the 2 tbsp chili powder, 2 tbsp cumin, 2 tbsp sugar, 2 tbsp tomato paste, 1 tbsp garlic powder, 1 1/2 tbsp salt, 1/2 tbsp ground black pepper, and optional 1/4 tbsp cayenne pepper. Stir until well combined.

4. Add 1 1/2 cups beef broth, 1 diced tomatoes (with their juice), 1 can (16 oz) drained kidney beans, and 1 can (8 oz) tomato sauce. Stir well.

5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

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Hot Dogs

1. Cook the dogs the best way you know! On the grill or steamed.

2. Warm your buns.

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Serving

1. Put the hot dog inside the bun (that´s obvious).

2. Add some chili and cheese on top.

3. Top it with the most delicious habanero chile crisp!

4. Dig in and enjoy!

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Beef

1. Add 1 tbsp of Don Chilio Olive Oil and 1 pound ground beef and cook, breaking up with a wooden spoon, for 1 minute.

2. Stir in 1 clove of garlic finely chopped, 2 tsps of chili powder, 1 tsp of oregano and 1/2 tsp cumin; season with salt and pepper.

3. Cook, stirring frequently, until the meat is browned, about 5 minutes.

4. Add 1/2 cup water, turn the heat to medium-low and simmer until the liquid is reduced by about half, 2 to 3 minutes.

5. Remove from the heat and cover to keep warm.

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Serving

1. Add 2-3 tbsp to the taco shells.

2. Add cheese (lots) and any accompaniments as wished.

3. Top it with as much of habanero chile crisp as you can take.

4. Dig in and enjoy the crisp!

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The Sauce

1. In a medium, heavy-bottomed saucepan, combine 1 large can (28 oz) peeled tomatoes (with their juices), 1 peeled and halved onion, 2 peeled whole garlic cloves, 2 tbsp Don Chilio Olive Oil, 1 tsp dried oregano.

2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.

3. Remove the pot from the heat and discard the onion.

4. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find.

5. Use the wooden spoon to crush the tomatoes to your liking or you can blend it as well.

6. Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch).

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Serving

1. Add the Marinara Sauce to the pasta (we used penne of it could be the one of your choice).

2. Add parmesan cheese (we all love parmesan).

3. Top it with Habanero Chile Crisp.

4. Bon Appetit!!

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🥑

1. Add the desire avocados to a bowl.

2. Add 1 chopped tomato, 1/4 diced onion, 1 branch of chopped parsley and 1 lime.

3. Add 1 tsp salta, 1 tsp of pepper, 1/2 tsp garlic powder and 1/2 paprika powder.

4. Add as much of Jalapeno Chile Crisp as you wish.

5. Share and enjoy the crisp!!

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The Prep

1. Grill 1/2 chicken breast in a pan with Don Chilio Olive oil. Condiment it with salt and pepper at taste.

2. Chop the grilled chicken and add it in a flour tortilla.

3. Add 1/4 cup of lettuce finely sliced, 1/2 tomato diced, 1/4 onion sliced, 1/2 avocado sliced and lots and lots of cheese.

4. Dress it with 1/4 cup of ranch.

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Serving

1. Add Jalapeno Chile Crisp (don´t be shy)

There you have it, a healthy, crispy and flavorful snack!