SLOW-COOKED HABANERO CHILI
This is a thick, spicy, slow-cooked chili I adapted from another recipe. It's great for parties or cold nights! Serve topped with shredded Cheddar cheese or crumbled cornbread.
Provided by Nicole
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 8h20m
Yield 10
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until no longer pink and evenly browned, about 10 minutes. Using a slotted spoon, place the cooked meat into a slow cooker, and drain any oil from the skillet.
- Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Stir in the red pepper and garlic; cook until tender, about 3 minutes. Stir into the slow cooker with the turkey.
- Stir the kidney beans, black beans, black-eyed peas, tomato sauce, and habanero pepper into the slow cooker with the turkey mixture. Set on High and cook for 3 hours, or on Low for 7 hours.
- One hour before the time is up, stir in the corn, brown sugar, Worcestershire sauce, basil, and sage. Continue cooking the chili for the remaining hour. Season to taste with salt.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 27 g, Cholesterol 33.5 mg, Fat 8.2 g, Fiber 8.2 g, Protein 16.6 g, SaturatedFat 1.5 g, Sodium 380.4 mg, Sugar 2.6 g
HABANERO HELLFIRE CHILI
Make and share this Habanero Hellfire Chili recipe from Food.com.
Provided by wackopatty
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- 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.
- 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.
- Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
Nutrition Facts : Calories 732.6, Fat 38.3, SaturatedFat 13.5, Cholesterol 100.6, Sodium 1272.2, Carbohydrate 59.9, Fiber 12.7, Sugar 10.5, Protein 38.9
HABANERO CHILE CHILI
Steps:
- In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes. Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.
FIVE MEAT HABANERO CHILI
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.
Provided by Jennifer Rehnke
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h5m
Yield 12
Number Of Ingredients 19
Steps:
- 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.
- 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.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 26.4 g, Cholesterol 75.9 mg, Fat 21.3 g, Fiber 6 g, Protein 26.7 g, SaturatedFat 8.3 g, Sodium 1343.8 mg, Sugar 6.9 g
HABANERO, CHICKPEA AND SAUSAGE CHILI
Steps:
- In a large saucepan, Brown the sausage meat over med-high heat. Add the onions and garlic, cook about 5 minutes. Stir in the chilli powder, paprika, cumin and oregano until blended. Stir in tomatoes, and Habanero Chillis. Reduce heat and simmer for about 15 minutes. Stir in the beans and chickpeas, simmer, covered, for about 60 minutes stirring occasionaly.A longer cooking time is better for a more blended hotness. I cook this for as many as 3 hours. For every hour of cooking time butterfly another chili(whatever your preference is) and drop it in. This one is #@!&**? HOT!
HABANERO HELLFIRE CHILI
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.
Provided by EDD RYAN
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- 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.
- 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.
- Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
Nutrition Facts : Calories 595 calories, Carbohydrate 47.9 g, Cholesterol 90.9 mg, Fat 31.9 g, Fiber 11.6 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1575.1 mg, Sugar 13 g
WHITE BEAN HABANERO-SERRANO CHICKEN CHILI
Steps:
- Soak the beans overnight. When ready to use, rinse, removing any dark beans. Place beans and chicken stock in a large stockpot and bring to a boil over high heat. Meanwhile in a saucepan, heat the butter over medium heat. Add garlic, onion and serranos and saute for 5 min; when done, cover entire mixture with the habanero dust. Add the chicken, both peppers and red pepper flakes. lower the heat to a simmer, stirring occasionally, for approximately 1 1/2 hours. Once done cooking, slowly add the cheese and cilantro and gently stir. Serve.
HABANERO HELLFIRE CHILI RECIPE
Provided by ntimd8n
Number Of Ingredients 20
Steps:
- 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.
HABANERO CHILI FROM HELL
Make and share this Habanero Chili from Hell recipe from Food.com.
Provided by Molly Bloom
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat in olive oil.
- Stir in onions, garlic, habaneros and bell pepper.
- Add achiote powder, pepper and cumin. Mix well.
- Add beans and tomatoes and season with salt.
- Add water and simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 161.4, Fat 7.7, SaturatedFat 2.6, Cholesterol 36.9, Sodium 125, Carbohydrate 9.5, Fiber 2.4, Sugar 3.3, Protein 13.7
ORANGE HABANERO CHILI MARMALADE
Steps:
- 1. In a large, deep stainless steel saucepan, combine oranges, onions, lemon zest, lemon juice, water and optional ginger. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, Stirring occasionally for 40 minutes. Pierce 3 of the habaneros several times with a knife and add to boiling mixture, partially cover, stir occasionally, until fruit is very soft, about 30 minutes. 2. Meanwhile prepare hot water bath canner, jars, and lids. 3. Remove 3 whole habaneros from mixture. Add remaining 3 habaneros, minced (deseed if you like). Wear gloves. Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar 1/2 cup at a time. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes.**** Remove from heat and test gel. If gel stage has been reached, skim off foam. I used the cold spoon test for gel stage where drops have begun sheeting (google for this if you aren't familiar). 4. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more marmalade. Wipe rim with hot sterile papertowel. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and turn off heat. Wait 5 minutes, then remove jars, allow to cool slowly to room temperature, and store once gel state and seals have been verified. **** This took about 30 minutes in my experience.
RED, WHITE & HABANERO CHILI
I've made many attempts at chili over the years. I'm from Texas so I feel obligated to produce good chili. This chili has beans so the purists will come after me. But, this turned out to be my favorite attempt so far. I don't think it is hot despite the peppers. I've never made chili in a crock pot before. I saw the idea for...
Provided by Russ Walker
Categories Chili
Time 8h
Number Of Ingredients 18
Steps:
- 1. Mix together seasoning mix. This makes more than you need so I keep it for the next batch in a freezer bag.
- 2. Brown the ground beef, drain, and add onion, and 2 tablespoons of seasoning mix.
- 3. Combine tomatoes, chopped peppers, tomato sauce, one can of kidney beans, one can of white (or black) beans and 1 tablespoon of seasoning mix in a large Crock Pot.
- 4. Take the other can of beans, put in a blender and puree.
- 5. Add puree and meat to the crock pot.
- 6. Stir together.
- 7. Cook on low for 6 to 8 hours.
- 8. YOU WON'T USE ALL THE SEASONING MIX. THERE IS MAYBE ENOUGH FOR ANOTHER BATCH SO KEEP IN A BAGGIE OR SOMETHING.
MERRY'S HABANERO JALOPENO CHILI
This recipe was built upon the crock pot brand 'Signature Chili.' This is a spicy chili. To change the amount of heat you want, you can change the number of jalapenos and habaneros that you use. Note that habaneros are more hot than jalapenos. To increase the heat you can also not seed the jalapenos and habaneros, just place in the blender once you remove the stems. I recommend serving it with at least the sour cream, as it levels the amount of spice out. Serve with sour cream and cheese over rice or noodles. Make it healthy by using ground chicken or turkey breast and serving over brown rice with light/fat free sour cream and low fat cheese.
Provided by MerryD
Categories Meat
Time 8h15m
Yield 5-6 serving(s)
Number Of Ingredients 22
Steps:
- In a nonstick pan placed on a stove top set to medium-high heat, add olive oil or cooking spray. Crumble and brown meat. Drain fat/excess fluid.
- Add the can of tomatoes, tomato paste, oregano, chili powder, cumin, garlic, jalapeno, and habanero peppers to a blender; puree.
- Add the meat, puree, and the remainder of ingredients to the slow cooker and mix well.
- Cover and cook on low for 6-8 hours or on high for 2-4 hours.
- Stir occasionally and mix well before serving, garnish as desired.
Nutrition Facts : Calories 489.7, Fat 15.7, SaturatedFat 5.9, Cholesterol 88.5, Sodium 1122.2, Carbohydrate 48.4, Fiber 15.5, Sugar 13.3, Protein 41.6
HABANERO CHILI
Steps:
- Cover habanero peppers with warm water & let soak 30 minutes. In a large pan heat oil. Add onions, garlic and meat until brown. Add habanero peppers & soaking liquid, bay leaf, oregano and marjoram. Bring to a simmer before adding tomatoes and beans. Bring to a boil and simmer for 1 1/2 hours.
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