Five Meat Habanero Chili

Five Meat Habanero Chili

24 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    2 h 40 m
  • Ready In

    3 h 5 m
Recipe by  jennr

“A thick, meaty chili with a little kick. This killer recipe is easy although has a bit of extra prep because of all the meats in it. You can adjust the heat temperature based on how much fresh habanero you add.”

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Adjust Servings

Original recipe yields 12 servings



  1. Place the bacon in a large pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. In the same pot, stir in the ground beef, sausage, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease.
  2. Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and sausage mixture, bacon, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.

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Reviews (24)

Rate This Recipe


For chili lovers in the mood to try something different, this recipe is just the thing. It cooks up nice and thick, and I liked that the meat didn't upstage the beans. Becuase the only spice (apart from salt & pepper) is the cumin, all the meats were enhanced without being overpowered -- nice! And the habanero provided just the right amount of kick. This dish was very popular when I served it tonight, and went great with the garlic bread I made to sop up the broth. This recipe's definitely a keeper for me. Thanks!



my finikie family that wasnt crazy about chili likes this recipe. also forgot the chicken but next time I will add. The other tip I added some extra tomato sauce and used a poblano pepper.



Great chili recipe. Giving 4 stars only because it needed a lot more kick - I used a whole habenero plus a jalepeno, and will add additional hot peppers next time. I also upped the garlic to 6 cloves, used 1 tbsp cumin, and added a dash of cayenne.

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Amount Per Serving (12 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 21.8 g
  • 34%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 28.8 g
  • 58%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 1381 mg
  • 55%

Based on a 2,000 calorie diet



previous recipe:

Habanero Hellfire Chili


next recipe:

Jen's Hearty Three Meat Chili