6 Reviews

My friends make this all the time as their go-to chili. The chili does start out quite spicy, but if you cook it for longer, some of the spiciness does dissipate. After several successes with this recipe, my friends and I decided that the can of beer doesn't play an important role, but I always add it anyway. A+++ would cook again.

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Adam Wick December 13, 2009

This Chili is great! My wife and I love it! We use half the peppers, but it's still pretty hot. It's perfect Chili.

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mikedickbek December 23, 2008

This is excellent. I just used ground beef, rather then round and pork, and I didn't have any beef boulllon, but still it was absolutely fantastic. And yes, defiantly wear gloves for the peppers... and don't touch your face...it does indeed burn.

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Michael Chrin September 13, 2008

This is one of DH's favorites. Be sure to wear gloves when handling the habaneros!

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yogiclarebear June 25, 2007

This is more like vegetable soup than it is chili. Out here in New Mexico when we make a pot of chili, the red or green chili is the main ingredient. We do not dilute it with tomatoes of any kind. We use the red chili puree or powder, add broth, garlic, ground cumin, Mexican oregano and that's about it. It looks like chili and it tastes like chili and we never put any kind of sugar in it. We make it mild, medium, hot or extra hot and the red chili powder or chili sauce are what gives it the heat not a bunch of green chilies. When we make green chili, we use Big Jim green chili and some times jalapenos, serranos but the main ingredient is always the green chili. We might add chunks of pork to the red or green and sometimes chopped beef but not much else except garlic and salt. Chili should look like chili and taste like chili not like tomato soup. For us it's not the heat that determines if it is chili but the percentage of chili in it. A couple of tablespoons is a joke

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nmharleyrider June 12, 2015

I make this recipe at least once a month. The chili's consistency is more soupy than thick, and the flavor is absolutely amazing. You can scale back the spice level and still the great flavor remains. I usually put a can a black beans in with the pintos, and serve over rice with sour cream & cheese. Enjoy!

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travi01 October 27, 2013
Habanero Hellfire Chili