Best Slow Cooked Habanero Chili Recipes

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SLOW-COOKED HABANERO CHILI



Slow-Cooked Habanero Chili image

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

3 tablespoons olive oil
1 pound lean ground turkey
1 cup red bell pepper, chopped
3 cloves garlic, minced
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained
1 cup rinsed and drained canned black-eyed peas
1 (15 ounce) can low sodium tomato sauce
1 dried habanero pepper, chopped
1 cup frozen corn kernels
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon dried basil
1 teaspoon dried sage
salt to taste

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



Habanero Hellfire Chili image

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

½ pound bacon
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
6 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 ½ tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chile paste
2 cups water

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

HABANERO CHILE CHILI



Habanero Chile Chili image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 cups

Number Of Ingredients 19

3 tablespoons cooking oil
1 pound lean round steak, cut into bite-sized strips (turkey can be substituted)
1 cup chopped onion
1 cup chopped red and/or green bell peppers
2 cloves garlic, minced
1 16-ounce can kidney beans and liquid
2 cups chopped tomatoes
1 16-ounce can tomato sauce, low sodium
1 cup beef broth
1 11-ounce package Frieda's Blackeyed Peas
1 to 2 Frieda's Dried Habanero Chiles, reconstituted according to package directions, seeded and finely chopped
2 tablespoons Frieda's Fresh Cilantro, chopped
1 tablespoon Frieda's Fresh Basil, chopped
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1 Frieda's Bay Leaf
1 cup niblet corn, low sodium
Salt to taste
Serve with grated cheddar and warm tortillas.

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.

JIMMY FALLON'S CROCK-POT CHILI



Jimmy Fallon's Crock-Pot Chili image

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 19

2 tablespoons olive oil
3 1/2 pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving

Steps:

  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
  • Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.
  • In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.
  • Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

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