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Turn Up the Heat

Limited-Edition Ghost Reaper World’s Hottest Canned Chili

October 21, 2020

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Story

The Hormel® chili brand took its signature chili with beans and added two of the world’s hottest peppers – ghost and Carolina reaper – to bring chili fans an intensely satisfying chili like no other.

Just how hot is this Ghost Reaper chili variety? The hottest ghost and Carolina reaper peppers combined total more than 3 million Scoville Heat Units (SHU), so this chili packs a punch.

  • HORMEL® Ghost Reaper World’s Hottest Chili with Beans

    The limited-time offering two-pack including HORMEL® Ghost Reaper World’s Hottest Chili with Beans and a can of HORMEL®Chili Hot with Beans will be available while supplies last starting at 7 a.m. CDT on Oct. 25.

Turn Up The Heat

HORMEL® World’s Hottest Chili Layered Queso Dip

  • Hands-On Time

    10 minutes
  • Total Time

    30 minutes
  • Serves

    8
  • 3 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 3 jalapeño peppers, finely chopped
  • 2 garlic cloves, minced
  • 2 medium tomatoes, chopped
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 (15-ounce) can HORMEL® World’s Hottest Chili, heated
  • Suggested Toppings: Pico de Gallo, guacamole, sour cream and chopped cilantro
  • Tortilla chips

Instructions

In medium saucepan over medium heat, melt butter. Cook onion, jalapeno peppers and garlic 6 to 8 minutes or until tender. Add tomatoes. Cook 3 to 5 minutes or until juices have evaporated. Stir in flour; cook 1 minute. Whisk in milk; cook 4 minutes or until mixture comes to a boil and thickens. Remove from heat. Add cheeses, stirring to melt.

Pour hot queso into 2-quart baking dish. Top with heated chili. Garnish with suggested toppings and serve with tortilla chips.

HORMEL® World’s Hottest Chili Hot Chili Cheese Dip

  • Hands-On Time

    5 minutes
  • Total Time

    30 minutes
  • Serves

    8
  • 1 (8 ounce) package cream cheese, softened
  • 1 (15-ounce) can HORMEL® World’s Hottest Chili
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh tomatoes
  • Tortilla chips

Instructions

Heat oven to 350°F. Spread cream cheese in bottom of 9-inch cast iron skillet. Top with chili and shredded cheese. Bake 20 to 25 minutes or until hot and bubbly.

Top with green onion, cilantro and fresh tomatoes. Serve with tortilla chips.

Cool Down

WHOLLY® Guacamole Tzatziki Chili Cooler

  • Hands-On Time

    5 minutes
  • Total Time

    15 minutes
  • Serves

    4
  • 1 cucumber, seeded
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, finely minced
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 1/2 white vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh dill
  • 1 (7.5-ounce) package WHOLLY® guacamole classic
  • 1 (15-ounce) can HORMEL® World’s Hottest Chili, heated

Instructions

Grate cucumber and squeeze dry through paper towels. In bowl, combine yogurt, garlic, oil, vinegar, and salt. Stir in cucumber, dill and guacamole. Serve with chili.

SKIPPY® Peanut Butter Yogurt Chili Cooler

  • Hands-On Time

    5 minutes
  • Total Time

    15 minutes
  • Serves

    4
  • 1/2 cup SKIPPY® Creamy Peanut Butter
  • 1 cup Greek yogurt
  • 1 tablespoon honey
  • 1 (15-ounce) can HORMEL® World’s Hottest Chili, heated

Instructions

In small bowl, whisk together peanut butter, yogurt and honey until smooth. Serve with chili.

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