Habanero Hellfire Chili
photo by Swirling F.
- Ready In:
- 1⁄2 lb bacon
- 1 lb ground round
- 1 lb ground pork
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 6 jalapeno peppers, seeded and chopped
- 6 habanero peppers, seeded and chopped
- 8 anaheim chilies, seeded and diced
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons ground cumin
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons chili powder
- 2 tablespoons beef bouillon granules
- 1 (28 ounce) can crushed tomatoes
- 2 (16 ounce) cans whole canned tomatoes, drained
- 2 (16 ounce) cans chili beans, drained
- 1 (12 fluid ounce) can beer
- 3 ounces tomato paste
- 1 ounce chili paste
- 2 cups water
- Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
- Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
- Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
Questions & Replies
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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.