I love Jack Daniels, the Tennessee whiskey and the BBQ sauce, its a must have in any kitchen cupboard.

The chefs over at Jack Daniels have been busy creating two limited edition sauces using the classic taste of their Tennessee whisky: Extra Hot Habanero Barbecue Sauce and Hot Pepper Steak Sauce. The Extra Hot Habanero offers the mellow taste of Jack Daniel's whisky, blended with habanero chillies to create a smokey flavour with a serious chilli kick, while the Hot Pepper Steak Sauce, blended with jalapeño peppers, creates a sweet and spicy sauce ideal for dipping.

I have a recipes that will blow your mind, it uses one of the limited edition sauces and for anyone that likes things hot, a must create this winter!

Serves 4 Method: oven

• Ingredients: For the chilli 
• 1 can mixed beans, drained 
• 4 tbsp Jack Daniel’s® Extra Hot Habanero Barbecue Sauce 
• 1 green chilli, diced 
• 3 spring onions, chopped 
• 2 red peppers, diced & roasted 
• 2 cloves garlic, minced 
• 2 tomatoes, approx 10mm cubes 
• Juice of 1 lime 2 tbsp tomato ketchup 
• 1 tbsp honey 
• Black pepper coarse ground & sea salt 
• Fresh coriander, roughly chopped 

To serve: Corn tortilla chips, Sour cream, Guacamole & Cheddar cheese, grated

Prep: For the peppers: Deseed and cut peppers into approx 1cm cubes. Place on a baking tray,s prinkle with a little sunflower oil and roast at 200°C for about 20mins until soft and sweet. Allow to cool.

For the chilli: In a large bowl, mix together the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce, lime juice, green chilli, garlic puree, tomato ketchup, honey and ground blackpepper. Toss in the mixed beans, spring onion, red peppers, tomatoes and chopped coriander. Chill in the refrigerator for 1 hour or overnight before serving.

This makes a wonderful vegetarian dip for tortilla chips with sour cream, guacamole and topped with grated cheese. If you haven’t time to roast your peppers you can use jarred peppers such as peppadew or use fresh peppers instead.