"Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead." — EDD RYAN
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green bell pepper, diced
yellow onion, diced
jalapeno peppers, seeded and chopped
habanero peppers, seeded and chopped
Anaheim peppers, seeded and diced
1 1/2 tablespoons
crushed red pepper flakes
beef bouillon granules
1 (28 ounce) can
2 (16 ounce) cans
whole peeled tomatoes, drained
2 (16 ounce) cans
chili beans, drained
1 (12 fluid ounce) can
First of all, 'OMG AWESOME' Recipe! I followed all of the ingredients exactly, but added a tbsp of garlic salt near the end, as my tastebuds like salt! I will be making this recipe from now on whenever I make chili.... 10 stars!
On a side note, I noticed alot of people made their own recipes from this and added reviews about their chili on this recipe... People, you have your OWN recipe! Don't add your review here if its completely different from the original! Type up your OWN recipe on allrecipes.com instead of putting a review on something totally different.... It's like making a review about a BMW, when you drive a Mercedes.... it doesn't make sense!
I make chili A LOT, and thought I might have hit the jackpot with this recipe. Sorry, I had high hopes, but my family was "so so" about it. They told me to stick with the one I make.
It's been awhile since I have made this. This is quite hot using habanero's but if your even attempting this recipe hot is obviously what your looking for. The flavor is excellent just the way it is. Perfect! There is no such thing as too many peppers as the previous reviews stated. Good chili if spilled on the table should leave a burn mark in the wood. If for some reason you feel this is too hot you can always add a bit of sugar, this will eliminate some of the acidity hence taking a bit of heat from the chili. I don't recommend adding gobs of sugar or it will be too sweet. A bit of sweet ketchup or some baking soda will help too. This is our new family recipe from now on for chili. Thanks for posting it Edd!
FYI, If you forget or do not wear gloves cutting the peppers your hands will burn, baking soda will help with this too. Take some hand soap and 3-4 tablespoons of baking soda and rub it in really good, let it sit on your hands a few minutes and rinse. Good as new!
Thanks for this recipe. I just won 1st place in a chili cook-off out of 14 contestants! I used the exact recipe, just added a tbsp of salt. For those who have never heard of chili paste, I found it in the Asian section of the grocery store.
Very very good! It is hot of course but the taste is fantastic and yes, its easy to make. It is MUCH better after sitting in the fridge a day or two! After sitting it also does not seem as hot so next time we plan to add a bit more bacon, another habanero and two more cans of beans. But the first time we followed the recipe exact and it turned out fantastic. If you did not think much of it after making it please try throwing it in the fridge and reheat it well the next day, its a whole new chili after that!
I did cook longer as well, forgot to mention that. I cooked it for about 90 minutes then added bacon and beans. I had to run so I left it on low for about 3 hours after that.
Also, for gloves I had a box of surgical gloves and that works GREAT. They fit so well to your hands they do not get in the way and after chopping the peppers can just be thrown out. A whole box is only a couple bucks.
i'm a vegetarian, so i had to change some of this up, obviously. to any vegetarians browsing chili recipies, i say try this out. what i did was instead of ground beef and pork, i simply used 2 and 2/3rds bags of morning star tofu crumbles. for the bacon, i used morningstar bacon. everything else i followed to a tee, except the chili beans. all i could find were kidney beans, so i used those. i also couldn't find habaneros at the store, so i used scotch bonnet peppers. the result was absolutely delicious (and mmm! spicy!) and i gave some to some of my carnivorous friends who slopped it up. a friend looked up and said "wait -- who did you make this for? it must be awful making chili when you can't eat it." i replied "i sure can!" and scooped some up with a chip. they all stayed staring at me and i parried, "it's vegetarian!" i got a unanimous "NO WAAAYYY!" hahahaha! so i say give this a shot, and drop me a message with your results!
I was short by half the Anaheim peppers called for, but otherwise followed the ingredients exactly. I pureed the tomatoes and peppers for a smooth chili, and the texture turned out just perfect. I like very hot food, but this was a little too hot for even me! Husband loved it as is, but he's obviously insane. The proportions and flavor are perfect as-is, my only change will be to lose about half the peppers and see if I can eat more than a few bites next time!
Yum-O! I made this last night and can't wait to have some more today. The only adjustments I made were adding half a bag of roasted corn from Trader Joe's & more garlic. Used the roasted tomatoes from TJs as well the whole plum tomatoes. Then topped each bowl with marbled cheddar cheese and sour cream. Hot & Spicy but still flavorful!
* Percent Daily Values are based on a 2,000 calorie diet.
Habanero Hellfire Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 595
** Calories from Fat: 288
This chili satisfies any time of year. Make it the night before. Ready? Go team!
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This homemade chili is hearty and meaty, and is very quick to make.