Fiery Habanero Chili Recipe
Crafted for those who crave a flavorful kick, this Fiery Habanero Chili is a must-try for any spice enthusiast. Unlike a one-dimensional hot sauce, the habanero peppers in this recipe provide a complex heat with bright, citrusy undertones that perfectly complement the savory depth of the beef and tomatoes. It’s a robust and satisfying bowl of comfort food that promises to warm you from the inside out. With a long, slow simmer, the flavors meld into a rich and hearty stew, making it an ideal choice for a chilly evening or a satisfying game-day meal. Serve it with a dollop of cool sour cream to create a delightful contrast that will have you coming back for seconds.
Equipment
- 1 Large Pot (Dutch Oven Preferred)
Ingredients
- Ingredients:
- 2 lbs ground beef or a mix of beef and pork for more flavor
- 1 large yellow onion diced
- 1 green bell pepper diced
- 4-5 cloves garlic minced
- 2-3 habanero peppers finely minced (use more for extra heat, or remove seeds/membranes for less)
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 15 oz can kidney beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional, for an extra kick
- 1-2 cups beef broth
- Salt and black pepper to taste
- 1-2 teaspoons honey or brown sugar optional, to balance the heat
Instructions
- Instructions:
- Brown the Meat: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, brown the ground beef. Break up the meat with a wooden spoon as it cooks. Once it's browned, drain off the excess fat.
- Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and bell pepper to the pot. Cook until they start to soften, about 5-7 minutes. Add the minced garlic and habanero peppers. Cook for another minute until everything is fragrant.
- Bloom the Spices: Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for about one minute, stirring constantly. This step "toasts" the spices, which intensifies their flavor.
- Simmer the Chili: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well, scraping the bottom of the pot to release any flavorful browned bits. Add the rinsed and drained kidney and black beans. Season with a generous pinch of salt and black pepper.
- Develop the Flavors: Bring the chili to a boil, then reduce the heat to a low simmer. Cover the pot and let it cook for at least 1-2 hours. The longer it simmers, the more the flavors will meld and the heat from the habaneros will fully infuse the chili. Stir occasionally to prevent sticking.
- Adjust and Serve: After simmering, taste the chili. If the heat is too intense, you can stir in a small amount of honey or brown sugar to help balance it out. Adjust the salt and pepper as needed.