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Habanero Chili (HOT!)

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Serves | Prep Time | Cook Time

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


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

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