Habanero Hellfire Chili
Ingreadient
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½ pound bacon
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1 pound ground round
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1 pound ground pork
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1 (28 ounce) can crushed tomatoes
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2 (16 ounce) cans whole peeled tomatoes, drained
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2 cups water
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1 (12 fluid ounce) can beer
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1 green bell pepper, diced
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1 yellow onion, diced
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8 Anaheim peppers, seeded and diced
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6 jalapeño peppers, seeded and chopped
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6 habanero peppers, seeded and chopped
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3 ounces tomato paste
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1 ounce chili paste
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3 tablespoons chili powder
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2 tablespoons beef bouillon granules
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1 ½ tablespoons ground cumin
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1 tablespoon crushed red pepper flakes
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2 cloves garlic, minced
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2 (16 ounce) cans chili beans, drained
Direction
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Cook bacon in a large soup pot over medium-high heat until evenly browned. Drain excess grease, leaving enough to coat bottom of pot. Drain on paper towels and chop.
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Brown beef and pork in the same pot over medium-high heat. Stir in crushed tomatoes, whole tomatoes, water, beer, bell pepper, onion, Anaheim peppers, jalapeño peppers, habanero peppers, tomato paste, chili paste, chili powder, bouillon, cumin, red pepper flakes, and garlic.
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Reduce heat to low and simmer, stirring occasionally, 45 to 60 minutes Add bacon and beans. Simmer 30 minutes more.
