Category: Main Course
5 meat habanero chili - TastyPlanner.com
Chef: Samuel Mantravadi
This is a combination of 2 chili recipes I found online. I chose to use only meat and no beans in this one, but the following recipes both use beans. Also, you can cook this on low for 8 hours rather than high, as well as let it sit overnight to let the flavors meld better. Also note, Habenero peppers are HOT! Wear rubber gloves if necessary and wash hands afterwards. KEEP HANDS AWAY from eyes, nose and mouth. I got some “heat” in my eye even after an hour cutting these peppers and washing my hands 5 times. You can skip the habaneros and jalapenos if you want a milder chili with a bit of kick (the cayeanne and the chipotle peppers will still add some heat to the spice mix).
from:
http://allrecipes.com/Recipe/Five-Meat-Habanero-Chili/Detail.aspx
http://tatumweb.com/blog/2005/11/08/good-chili/
Recipe Source: http://tatumweb.com/blog/20...
Ingredients
1 MEAT (and onion):
1 lb ground beef, lean
1 lb sage sausage (Jimmy Dean’s/Bob Evans preferred)
1 lb ground chicken breast or turkey breast
1 lb cubed beef stew meat (chuck, rump roast, sirloin)
1 lb maple flavored bacon sliced into squares
1 sweet onion, medium-sized, diced (I like the Vidalia onions)
32 oz beef broth
32 oz chicken broth
2 VEGGIES (optional - skip peppers if you want a milder flavor):
10 stalks (twigs) of cilantro, stalks removed, finely chopped (3tbsp)
1 bell pepper (red), diced
1 bell pepper (orange or yellow), diced
2 jalapeno chili peppers, diced
2-4 habañero chili pepper, very finely diced—handle carefully or with gloves! (to taste)
2-3 stalks of celery, diced
1 small can of tomato paste (4-6 oz.)
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
3 WHOLE Spices:
4 tbsp mustard seeds
1 tsp whole cloves
1 tbsp coriander seeds
1/2 tbsp of whole cumin seeds
1-3 garlic cloves, minced
vegetable oil or macadamia oil
1 bay leaf
4 GROUND SPICES for broth:
2 tsp ground cumin
1 tbsp ground coriander
1 tbsp ground cayenne pepper
1 tbsp ground chipotle pepper
2 tbsp ground paprika
1 tsp allspice
1 tsp dried, chopped basil
1/2 tsp ground cloves
4 tbsp dried, chopped oregano
1 tsp hickory smoke flavor (optional)
4 tbsp brown sugar (to taste)
salt to taste
black pepper to taste
Dash of cinnamon
5 FINISH (option):
1 tbsp vinegar (white, or basil)
Additional brown sugar to taste
6 SERVE:
1 cup colby cheese
1 cup sour cream
Instructions
Combine mustard seeds, whole clove, coriander, cumin and garlic
Combine ground spices in a separate dish (for broth)
Dice onion.
Heat oil in pan until just before smoke point.
Add whole peppers except for bay leaf to oil and stir until seeds start to pop and brown (mustard seeds will sound a little like popcorn and turn grey)
Add onions (and optionally green peppers) to oil. Saute for 5 minutes until not quite translucent – add to crockpot
Put celery, hot peppers and olives in crockpot
Add maple bacon bacon to skillet until browned and crispy. Drain on paper towels, but do not remove fat from pan – add to crockpot
Start browning stew meat in the bacon fat.
combine ground sausage (sage), ground beef (angus) and ground chicken/turkey in skillet with stew meat and cook until cooked (brown for the beef/pork, white for the chicken/turkey).
Drain fat and add ground meat to crockpot
Add tomato paste, and fire-grilled tomatoes, 2 cups chicken broth, 2 cups of beef broth and ground spices/brown sugar to crockpot.
Add salt and black pepper to taste as necessary.
Add Bay leaf to crockpot
stir to mix meat, vegetables and spices until spices are dissolved fully in the broth.
Cook in crockpot on high for 4 hours or low for 8 hours.
after first hour stir to mix again
In the last hour add vineagar and brown sugar to taste
For best taste, cook and then refrigerate overnight to let the flavors blend and reheat just before eating. Serve chili with cheddar on top and a dollop of chilled sour cream or with tortilla chips.
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