Recipe courtesy of Curtis Aikens

Habanero Chile Chili

Save Recipe
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 8 cups
Share This Recipe

Ingredients

Directions

  1. 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.

Cook’s Note

TIP: Handling Hot Peppers Use rubber gloves when handling hot peppers. The oil from the inside of the pepper can burn any part of the body that it comes in contact with, even your hands. Be especially careful of your eyes. Cleanse hands and gloves thoroughly.

20m Easy 98%
CLASS
35m Easy 100%
CLASS
34m Easy 99%
CLASS
32m Easy 98%
CLASS

Christy Vega

Mexican Chili

23m Easy 96%
CLASS
Gabriela Rodiles

Chili Shakshuka

29m Easy 98%
CLASS
Amanda Freitag

Turkey Chili

32m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages