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Fruity Caribbean heat — jerk seasoning, pepper sauce, goat curry
Ground habanero — extreme fruity heat, hot sauces, salsas
Clean, direct heat — universal hot spice for any cuisine
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Smoked jalapeño in tomato sauce — instant smoky depth
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Fruity Caribbean heat — jerk seasoning, pepper sauce, goat curry
Ground habanero — extreme fruity heat, hot sauces, salsas
Clean, direct heat — universal hot spice for any cuisine
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Smoked jalapeño in tomato sauce — instant smoky depth
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.