Slow-Cooked Chili made with Scotty O’Hotty The Ghost Sauce

December 6, 2017

Story Location:
17601 Coastal Highway
Lewes  Delaware  19958
United States

  • 2 lbs. lean ground beef
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 (28 ounce) can crushed tomatoes in puree
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 cup Water
  • 1 Tbsp. Scotty O’Hotty The Ghost Sauce
  • 2 cups Crispy Fried Onions


COOK beef, chili powder and cumin in large nonstick skillet over medium heat until browned, stirring frequently; drain. Transfer to slow cooker.
ADD tomatoes, beans, water, Scotty O’Hotty The Ghost Sauce and 1/2 cup Crispy Fried Onions. Cover and cook on LOW setting for 6 hours (or on HIGH for 3 hours).
TOP chili with remaining onions. If desired, serve with sour cream and shredded cheese.