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Habanero Hellfire Chili

Habanero Hellfire Chili

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
EDD RYAN

EDD RYAN

Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1575 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
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Reviews

Chef Mike
305

Chef Mike

2/28/2008

First of all, 'OMG AWESOME' Recipe! I followed all of the ingredients exactly, but added a tbsp of garlic salt near the end, as my tastebuds like salt! I will be making this recipe from now on whenever I make chili.... 10 stars! On a side note, I noticed alot of people made their own recipes from this and added reviews about their chili on this recipe... People, you have your OWN recipe! Don't add your review here if its completely different from the original! Type up your OWN recipe on allrecipes.com instead of putting a review on something totally different.... It's like making a review about a BMW, when you drive a Mercedes.... it doesn't make sense!

PHONETEK
148

PHONETEK

11/9/2007

It's been awhile since I have made this. This is quite hot using habanero's but if your even attempting this recipe hot is obviously what your looking for. The flavor is excellent just the way it is. Perfect! There is no such thing as too many peppers as the previous reviews stated. Good chili if spilled on the table should leave a burn mark in the wood. If for some reason you feel this is too hot you can always add a bit of sugar, this will eliminate some of the acidity hence taking a bit of heat from the chili. I don't recommend adding gobs of sugar or it will be too sweet. A bit of sweet ketchup or some baking soda will help too. This is our new family recipe from now on for chili. Thanks for posting it Edd! FYI, If you forget or do not wear gloves cutting the peppers your hands will burn, baking soda will help with this too. Take some hand soap and 3-4 tablespoons of baking soda and rub it in really good, let it sit on your hands a few minutes and rinse. Good as new!

JDAY001
85

JDAY001

3/13/2007

Thanks for this recipe. I just won 1st place in a chili cook-off out of 14 contestants! I used the exact recipe, just added a tbsp of salt. For those who have never heard of chili paste, I found it in the Asian section of the grocery store.

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