Small Batch Chili with Beef or Impossible Burger

On the menu tonight – Small Batch Chili!

I’m losing track of how many types of chili I’ve posted. Usually when I make a pot of chili, I’ll use two pounds of meat and enough of the usual suspects to support two pounds of meat. BUT, I’m the only one in the house that eats meat and I can only eat and freeze so much chili. So, I tried cutting the portions in half to make a smaller batch and it worked out great.

Another departure from my go-to chili are the peppers I used. I decided to go for it and use a habanero pepper! This is a first, I have NEVER dared using the infamous habanero pepper! Having accidentally touched near my eye (and instantly regretting it) after working with jalapeno, I wasn’t going to take ANY chances. I used latex gloves to work with the habanero. Not wanting to melt my face off, I de-seeded the pepper and then chopped it as finely as I could to ensure I didn’t get a piece of molten lava in any one bite. Even taking those precautions, I still only used about a quarter of an already small pepper. Surprisingly, I didn’t even pick up on the habanero, not in taste or heat. I was REALLY surprised because when I use cayenne pepper in my chili, I don’t use more than about a 1/4 teaspoon at the most, in a two pound batch, and that will get my nose running. In this batch, I used the habanero, about an 1/8 teaspoon of cayenne, and half of a jalapeno (de-seeded) and it was surprisingly mild. So, next time, I’ll use half of the habanero and see what happens.

The next time you make a pot of chili, I hope you’ll try my Small Batch Chili!

Small Batch Chili with Beef or Impossible Burger

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By Patrick Dulmage Serves: 6-8

Small Batch Chili with Beef or Impossible Burger


  • 1 lb ground beef (or impossible burger)
  • 1 can kidney beans
  • 1 can Rotelle tomatoes
  • 1 can tomato sauce
  • ½ bottle Dos Equis beer
  • 1 med onion, diced
  • 1 jalapeno, seeded and diced
  • 3-4 cloves of garlic, minced
  • ¼ habanero pepper, seeded and finely chopped
  • ¼ cup masa harina
  • 2 tbsp chili powder
  • 1 Tbsp cumin
  • 1 tbsp onion powder
  • 1 tsp oregano
  • 1 tsp Completo Seasoning
  • 1/4 tsp cayenne pepper
  • 1 Tbsp Olive oil
  • Kosher salt
  • Black pepper



In a medium pot over medium heat, add the olive oil, onion, habanero, and jalapeno


Cook until onion is translucent


Add the chili pepper and cumin to bloom the spices


Add the impossible burger and cook about 4-5 minutes


Add the cayenne pepper, Completo, and oregano, stir to combine


Add the garlic, tomato sauce, Rotelle tomatoes, beans, and beer


Stir in the masa harina


Simmer on low for 30 minutes


Garnish with some shredded cheddar cheese, sour cream, green onions, Fritos... whatever YOU like for your chili

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