Trinidad Scorpion Chili

Easy Black Bean Corn & Trinidad Scorpion Salsa Chili

This quick stovetop chili uses two jars of Peppy Pete’s Black Bean and Corn Salsa plus one jar of Trinidad Scorpion Salsa for a bold, spicy kick. It’s simple, hearty, and ready in about 40 minutes.

Ingredients

  • 2 lbs ground beef or bison
  • 2 jars Peppy Pete’s Black Bean and Corn Salsa
  • 1 jar Peppy Pete’s Trinidad Scorpion Salsa
  • Optional toppings: shredded cheese, sour cream, green onions, or crushed tortilla chips

Instructions

  1. In a large pot or Dutch oven, brown the ground beef or bison over medium heat until fully cooked. Drain excess fat if desired.
  2. Stir in both jars of Black Bean and Corn Salsa and the jar of Trinidad Scorpion Salsa.
  3. Bring to a simmer, then reduce heat and cook for 30 minutes, stirring occasionally.
  4. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Tips

  • The Trinidad Scorpion Salsa brings noticeable heat — start with one jar as written, or reduce it slightly if you prefer milder chili.
  • Ground bison keeps the chili a bit leaner; ground beef adds richer flavor.
  • This recipe scales easily. Double it for a crowd or for leftovers (it reheats well).
  • Serve with cornbread, over rice, or as a topping for baked potatoes.

Super easy, full of flavor, and with a nice kick from the Trinidad Scorpion Salsa. It disappears fast once people try it.

Have your own Peppy Pete’s chili variation? Send it our way — we’d love to hear about it.