Ingredients
- 3 pounds ground beef (80/20)
- 1 medium-sized onion, diced (about 1 cup)
- 1 habanero pepper with seeds, minced
- 1 jalapeno pepper, minced (with seeds)
- 3 cloves garlic, minced
- 1/3 cup chili powder
- 1 (16-ounce) can crushed tomatoes
- 1 (10-ounce) can tomato paste
- 1 cup chicken stock
- 1 (40-ounce) can kidney beans
- 1/4 cup bittersweet cocoa powder
- 2 tablespoons dark brown sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Directions
In a large heavy pot over medium-low heat, add the beef and cook until browned. Make sure to stir it if it starts to stick and break up any clumps that form. Add the diced onion, habanero, jalapeno and garlic. When the fat has rendered from the meat, add the chili powder and stir well. Cook for about 5 minutes on low heat, stirring occasionally.
Stir in the tomatoes, tomato paste and the chicken stock. Stir vigorously to combine and simmer for 1 to 2 minutes. Gently stir in the beans so as not to break the beans. Simmer over very low heat for 1 1/2 hours.
Turn off the heat and add the cocoa powder and brown sugar. Stir vigorously, and then add the salt and pepper. Transfer the chili to a serving bowl and serve.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By 11111
Trinidad and Tobago
on February 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love the recipe turkey turnovers I am writing to tell you that in this episode there was a recipe turkey turnovers and a large hot dog dip in something. I am not seeing that recipe in this episode. I would love to make the turkey turnovers. The show name was "The host samples spit roasted lamb. If any one can assist
Thanking You
By Tim_in_California
Lafayette, CA
on November 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Turned out a bit bland for our taste. I also hadn't included the seeds form the peppers - mistake, it was NOT hot at all. So after initial tasting I modified it slightly to bump up the flavors: Added 1/4 tsp cumin, 1/2 tsp oregano, 1/4 tsp paprika, 1/2 tsp red pepper flakes, chopped cilantro. Next time I will swap 1 lb of the beef with 1 lb of hot italian sausage, and likely leave the seeds of the peppers. But a very very easy chili and will definitely make again with those adjustments.
By torba97_12904148
Fremont, CA
on March 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
FYI...
1. Made exact recipe...terrific flavor and textures!
2. Made exact recipe RXCEPT omitted beans due to alergies of guest. Final dish...terrific and textures!
Anyone who likes chili...try this one. Enjoy.
Annie , Fremont , CA
Read all 10 reviews