Merry's Habanero Jalopeno Chili

Submitted by MerryD

"This recipe was built upon the crock pot brand 'Signature Chili.' This is a spicy chili. To change the amount of heat you want, you can change the number of jalapenos and habaneros that you use. Note that habaneros are more hot than jalapenos. To increase the heat you can also not seed the jalapenos and habaneros, just place in the blender once you remove the stems. I recommend serving it with at least the sour cream, as it levels the amount of spice out. Serve with sour cream and cheese over rice or noodles. Make it healthy by using ground chicken or turkey breast and serving over brown rice with light/fat free sour cream and low fat cheese."

 

• Ready In: 8hrs 15mins
• Ingredients: 22
• Serves: 5-6

ingredients

• olive oil
• 1 1⁄2 lbs lean ground beef
• 1 (28 ounce) can whole canned tomatoes, do not drain
• 1 (6 ounce) can tomato paste
• 1⁄2 teaspoon dry oregano
• 1 1⁄2 tablespoons chili powder
• 1 tablespoon ground cumin
• 3 garlic cloves
• 2 jalapeno peppers, seeded
• 3 habanero peppers, seeded
• 6 ounces meat broth
• 3 dashes hot sauce
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄2 red bell pepper, seeded and diced
• 1⁄2 green bell pepper, seeded and diced
• 1⁄2 yellow onion, diced
• 1 fresh tomato, diced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper

• For garnish

• sour cream
• cheddar cheese, shredded

directions

1. In a nonstick pan placed on a stove top set to medium-high heat, add olive oil or cooking spray. Crumble and brown meat. Drain fat/excess fluid.
2. Add the can of tomatoes, tomato paste, oregano, chili powder, cumin, garlic, jalapeno, and habanero peppers to a blender; puree.
3. Add the meat, puree, and the remainder of ingredients to the slow cooker and mix well.
4. Cover and cook on low for 6-8 hours or on high for 2-4 hours.
5. Stir occasionally and mix well before serving, garnish as desired.