The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: jun. 26, 2009
This chili is KILLER, I love hot and spicy food and this is it, I'll never make another chili, I'm adopting this one as my own - made it about 4 times now and it's great every time, just be warned it's not for the weak - it's HELLFIRE!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: jun. 22, 2009
Really good and really spicy. I didn't use the ground pork because I don't eat pork, but I did substitute with a beef sausage and it was amazing. Had to use a little less of the spicy seasonings because I had little ones eating it as well, but it was very flavorful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: jun. 4, 2009
This chili was incredible-- I followed the recipe exactly and it turned out perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: jun. 1, 2009
Best chili I've ever had. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: may 26, 2009
This chili is awesome but unfortunately I ate all the bacon while it was cooking!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: may 20, 2009
I can't handle hot food, but I made this for my family and they were not expecting how hot this recipe really is. They loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: may 11, 2009
I try my best to follow a recipe exactly the first time. Unfortunately, I could not find habanero peppers in my small town so I settled for serrano. And it hurt this recipe, I know, because habaneros and I are old friends. (I grow my own.) I know I lost a lot of heat, but the taste was excellent. I would bet w/habaneros this would be hellfire, but with serranos it was just hell... with the fire put out. Still it would be spicy enough for those who are not leather mouths. And, again, the flavor is excellent. Many thanks, Edd. I will try this again when the peppers come in.
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Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA
Living In: Humboldt, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: apr. 14, 2009
Turned out really good. Obviously "hot" is relative since some people like really spicy foods and others don't. If you don't like spicy food, obviously find a different recipe. If you do, it's fantastic. Great flavor from this chili, not just all burn and no taste. Two things: may not want to use 2 cups of water. It was a little too soupy for my tastes, I like my chili thick. I'd cut it to 1 cup. Also, make it ahead of time. I made it on Saturday and stuck it in the fridge until Monday. Flavors blend together quite nicely as it ages. It tasted much better Monday than it did Saturday.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: mar. 16, 2009
Great flavor!!! Used Serrano's instead of Jalapeno's, beef broth instead of beer, chicken in place of beef cubes, and I added white pepper plus mexican oregano.Also, used sauce instead of diced and diced in place of whole. I know that sounds like a lot of changes but it was all because of personal taste nothing against the recipe. I always wanted to find a HOT recipe...now I have! Hot but not enough you can't enjoy it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: mar. 3, 2009
This is very good! I forgot to drain the beans and only partially drained the peeled tomoatoes but did not add any water. It warms the mouth without burning, delicious recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: feb. 24, 2009
This chili is appropriately named, so don't let any of the reviewers who claim "it's not that hot" fool you! (Although jalapenos in particular can really vary in hotness from one batch to the next, so that could account for it.) My husband and I both love our food hot and spicy, and this filled the bill. It makes a LOT, so you'll need to use a minimum 6-quart pot for a full recipe. One warning: In addition to wearing gloves while working with the chiles, try not to breathe - at all! - when seeding the habaneros. WOW! The fumes from those babies made me cough so hard that I had to leave the room four times over six dinky little chiles! I finally tied a scarf over my mouth and nose, but the fumes permeated even that, so be prepared. Bottom line though - this is great chili with lots of spicy heat and a perfect chili texture and consistency. I'll definitely make it again.
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: feb. 23, 2009
Some like it hot...and this chili is spicy! We love it. Followed it to the letter and it was fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: feb. 3, 2009
Great for Superbowl, second time I've made it and the compliments role in. I was hesitant to follow directions but did it anyways and it was dead on!
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: feb. 2, 2009
This was delicious. It wasn't nearly as hot as I thought it was going to be. I eat Indian food regularly, and this doesn't compare to Indian Vindaloo. My apprehension had to grounds, this chili was incredible! I will be making this again and again.
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Cooking Level: Expert

Home Town: Whitmore Lake, Michigan, USA
Living In: Ypsilanti, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: jan. 27, 2009
I made this recipe as written except I didn't use the chili paste because I have no idea what that is? I also couldn't find fresh habanero's so I had to use the ones that come in a jar. I think that really hurt my results because, believe it or not, this recipe was just NOT hot enough. I'm sure the fresh ones would have made it hotter. The chili was still very tasty, but I've made other chili that was just as tasty and hot enough for me, with far fewer ingredients.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: jan. 20, 2009
This was Awesome Chili! First let me say I love "HOT" food, I love a good burn!!! I read the other reviews and was sceptical about adding all the peppers, but did anyway. I personally did not find this chili to be hot, not even on the second day. But remember I am used to eating hot foods with Habanero Hot Sauce. So for my liking next time I will be adding some of the seeds from the peppers to create the desired level of Hot I am looking for. But besides, my personal preference, the taste of the chili was Excellent!!!! I did make some minor changes: I added 2 cans of Hot Chili Beans and 2 cans of Kidney Beans (both 16oz cans, both drained), I only added 1 cup of water, I added the full pound of bacon, and also added a pound of ground Italian Hot Sausage. This made the consistancy of the chili thick and meaty.... I sereved hot topped with shredded Mexican blend cheese and sourcream and side of tortilla chips for dipping.... Yummy!! Thank you! :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: dec. 24, 2008
It was a little too spicy for my own comfort. I didn't even use all of the peppers in the recipe. Nor did I use the bacon. However, with a little bit of adjustments, I think this could be a good recipe.
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Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: dec. 20, 2008
this now my new chili recipe...but I use about 1/3 of the peppers so I get a "fire chili", insted of a "hellfire chili"
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: dec. 13, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: dec. 12, 2008
really good hot chile
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Cooking Level: Professional

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