Hamajang Superbowl of Spicy Smoky Chili – Greatest Recipe of All Time

I know some of you are going to think I’m crazy but I never liked Chili… ever. That is, until Mrs. Adoboloco came up with this Chili recipe. I think it has to do with all of the big dry Kidney beans people put in it, I don’t like them. Now I can’t get enough of it, and have to fight my boys off for the leftovers. It’s perfectly balanced with flavor and heat. Most anyone can handle this level of spice, but for those that want more, you can always slather your bowl with more Adoboloco Hamajang.

Serves: 10-12


  • 2 lbs Ground Beef, Turkey or Pork ( I prefer a mix of beef and pork )
  • 1 lb of fresh cooked *Pinto Beans or replace with 4 cans pinto beans with liquid
  • 2 14.5oz cans diced Tomatoes
  • 1 14.5oz can Tomato Sauce
  • 2 Tbsp Cornstarch
  • 1 large Sweet Onion chopped
  • 3 cloves Garlic minced
  • 3 Tbsp Chili Powder
  • 1 Tbsp Garlic Powder
  • 2 Tsp Paprika
  • 1/2 Tsp Natural Liquid Mesquite Smoke (I smoke mild Ancho chili peppers and use them instead of liquid smoke but some don’t have the ability to do this so liquid smoke is a good replacement)
  • 2 Tbsp Hamajang Hot Sauce
  • 1 Tbsp Cumin
  • Salt & Pepper to taste


  • Saute onion and garlic in a little oil.
  • Brown meat in the onion and garlic
  • Add rest of dry seasonings
  • Add beans, tomatoes and tomato sauce ( if using canned beans do not drain ) if using fresh cooked beans add a little more tomato sauce or beef broth.
  • Bring to low boil
  • Add Hamajang & Liquid smoke
  • Whisk in Cornstarch
  • Let simmer on very low heat for 5-6 hours for best results. Can serve immediately if needed. Best the next day.


Serve over sticky rice or with butter fried plantain, along with a side of fresh baked cornbread. Garnish with fresh Cilantro, Gorgonzola or Sharp Cheddar cheese and finely chopped sweet onion.

Adoboloco Hamajang Kiawe Smoked Ghost Pepper and Habanero

*Put the dry beans in a pot, cover with water about 2″ over, cover, bring to boil then remove from heat and let rest for about 1.5 hours. Stir in 1.5 tsp. sea salt, bring to boil, uncover, reduce heat and simmer until beans are tender. Add more water as needed. Keep the bean liquid… can be used as liquid in the chili if needed for more flavor.



2 replies on “Hamajang Superbowl of Spicy Smoky Chili – Greatest Recipe of All Time

  • Mike Gould

    I make venison chilli, I will try this when I can find your sauce in our area. Still not locally available here in Estacada Oregon but heard it might be in Portland

    • Tim

      Nice! We use venison when we have it too. So tasty. Starting in 2 weeks our sauces will be at Elephant Delicatessens in PDX. If you make it over to Bend, Newport Market carries it too. Looking forward to hearing how your chilli turns out…. Aloha

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