Passion Fruit Spicy Pepper Chili


  • 1 1/2 lbs. ground beef
  • 2 medium yellow onions diced
  • 1 (15 oz.) can of tomato sauce
  • 1 (15 oz.) can of diced tomatoes
  • 1 (16 oz.) can red kidney beans, drained and rinsed
  • 1 cup beef broth
  • 2 tablespoon olive oil
  • 3 tablespoons chili powder
  • 2 1/2 tablespoons ground cumin
  • teaspoon sea salt
  • 3 tablespoons corn flour
  • 1/2 jar of Steve’s Akaka Falls Hawaiian Pepper Passion Fruit Jam
  • chopped red onion, for serving
  • grated cheddar cheese, for serving
  • saltine crackers, for serving
  • Heat up large soup pot over medium-low heat for 3 minutes.  Add the olive oil for 20 seconds.  Add the onion. Cook for 5 minutes, stirring occasionally.
  • Add the ground beef to the pot and break it apart with a wooden spoon.
  • Cook for 6 minutes, until the beef is browned, stirring occasionally.
  • Add the chili powder, ground cumin, sea salt, and corn flour. Stir until combined.
  • Add the broth, tomato sauce, diced tomatoes, and drained beans. Stir well.
  • Bring the liquid to a low boil. Then, reduce the heat to low and gently simmer the chili, uncovered, for 45 minutes, stirring occasionally.
  • Add the half bottle of pepper jam for the last 5 minutes of cooking.
  • Remove the pot from the heat and serve with shredded Cheddar, chopped onions, and saltine crackers.

– recipe courtesy of: Food Blog