Passion Fruit Spicy Pepper Chili

Passion Fruit Spicy Pepper Chili


  • 1 1/2 lbs. ground beef
  • 2 medium yellow onions, diced
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can diced tomatoes
  • 1 (16 oz.) can red kidney beans, drained and rinsed
  • 1 cup beef broth
  • 2 tbsp. clarified organic butter (see my blog for recipe)
  • 3 tbsp. chili powder
  • 2 1/2 tbsp. ground cumin
  • 1 tsp. sea salt
  • 3 tbsp. corn flour
  • 1/2 jar of Steve’s Akaka Falls Farm Passion Fruit Habanero Jam
  • Chopped red onion, for serving
  • Grated cheddar cheese, for serving
  • Saltine crackers, for serving


  1. Heat a large soup pot over medium-low heat for 3 minutes. Add the clarified butter for 20 seconds. Add the onion. Cook for 5 minutes, stirring occasionally.
  2. Add the ground beef to the pot and break it apart with a wooden spoon.
  3. Cook for 6 minutes, until the beef is browned, stirring occasionally.
  4. Drain off excess fat and add the chili powder, ground cumin, sea salt, and corn flour to meat. Stir until combined.
  5. Add the broth, tomato sauce, diced tomatoes, and drained beans. Stir well.
  6. Bring the liquid to a low boil. Then, reduce the heat to low and gently simmer the chili, uncovered, for 45 minutes, stirring occasionally.
  7. Add the half bottle of pepper jam for the last 5 minutes of cooking.
  8. Remove the pot from the heat and serve with shredded cheddar, chopped onions, and saltine crackers.

Oh, so yum!

– recipe courtesy of

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