Habanero Chili (HOT!)
Why I Love This Recipe
After years of trying to find the perfect chili recipe, I finally tweaked this one just right. Best chili I've ever had, also makes a great dip for tortilla chips. Perfect for tailgating! Tastes almost as good without the meat.
Ingredients You'll Need
1 pound ground round
1 pound ground pork
1 bell pepper, diced
1 yellow onion, diced
10 jalapeno peppers, seeded and chopped
10 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
1/4 cup tablespoons chili powder
2 tablespoons beef bouillon granules
2 (28 ounce) can crushed tomatoes
2 (28 ounce) cans diced tomatoes
2 (16 ounce) cans chili beans
1 beer
6 ounces tomato paste
Directions
Brown meat in a large (2 gallon) pan and drain fat.
2. Place jalapenos, habaneros, tomato paste, and beer in a blender and liquify them. Add to meat.
3. Add all remaining ingredients.
4. Bring to boil, then simmer at least 1 hour (longer it simmers, the better the flavors meld)
5. Serve with sour cream and cheese as preferential add ins
