You guys. This chili is fantastic. Sadly though, I can't take any credit for it. Nope, not a bit. Because the secret ingredient is what makes it: Matty's BBQ Sauce. I'll never make chili without it again.

What you need

2 tablespoons oil
3 pounds beef chuck, cut into 1 1/2 inch cubes
coarse salt and fresh ground pepper
2 onions, chopped
1 red bell pepper, chopped
2 minced cloves garlic or 1 tablespoon Tessemae’s Roasted Chopped Garlic
2 tablespoons chili powder
1 bottle (10 ounces) Tessemae’s Matty’s BBQ Sauce
1 can (14.5 ounces) diced tomatoes
1 tablespoon fresh lime juice
Tessemae’s Hot Sauce, cilantro, avocado, or Greek yogurt, for serving (optional)

What to do

Heat the oil in a large heavy pot over medium-high. Season the beef with salt and pepper and sear in batches, until browned. Transfer the beef to a plate after each batch.

Add the onions and bell pepper to the pot. Cook until slightly softened, about 3 minutes. Stir in the garlic and chili powder and cook until fragrant, about 2 minutes. Add the beef and all juices back into the pot.

Stir in the Matty’s BBQ Sauce, tomatoes, and 2 cups water. Bring to a boil, then reduce to a simmer. Cook partially covered, stirring occasionally, until the beef is tender, about 2 hours. If needed, stir in a little more water during cooking. Before serving, adjust the seasoning with salt and pepper and stir in lime juice. Serve with Tessemae’s hot sauce and your other favorite chili toppings.

Serves 4-6