E-Z Southwestern Chili
  • Cooking Time: 3hrs
  • Servings: 6-8
  • Preparation Time: 5min
  • 1lb ground Chuck or Sirloin
  • Olive Oil
  • 1 lg Onion, chopped
  • 1 Habanero pepper, minced (wear gloves and don't scratch your nose)
  • 3-4 cloves Garlic, minced
  • 2 cans diced Tomatoes w/Jalepenos
  • 1 can Corn
  • 1 can each: Black Beans, Kidney Beans, Dark Red Kidney Beans
  • 2tblsp Chili Powder
  • 1tblsp unsweetened Cocoa Powder
  • 1tsp Cumin
  • 1tsp Sugar
  • Salt & Black Pepper
  • Shredded Cheddar & Sour Cream for garnish
  1. * Heat oil in Dutch oven and brown meat, onion, Habanero and garlic over med-high heat.
  2. * Add remaining ingredients to browned meat, salt & pepper to taste and bring to a simmer.
  3. * Lower heat to very low, cover with lid slightly ajar and cook 3+hrs, stirring occasionally.
  4. * Chili thickens as it cooks; you can "Heat-n-Eat", but I think it's best to simmer for at least a couple of hours- it adds richness and HEAT.
  5. * Serve topped with shredded cheese and a dollop of sour cream.
  6. ** My hubby likes to put Pretzel & Cheese Combos snacks in his instead of oyster crackers- TRY IT!
NOT my shredded beef recipe, but similar..... just the shortcut version! Good stuff- and with SERIOUS kick! The longer you cook it, the hotter it's gonna get. Store it overnight and bust it out the next day for even more HOTTT!