Reviewed: Jun. 11, 2008

Thought this was a great recipe. I followed the ingredient list and was scared after I tasted the aneheim peppers because they were hot. Think peppers in the summer time rippen better and have more spice. Therefore, only added two habies when I should of put in four. This chili recipe was medium hot with 2 habies. This chili is going to New Mexico with us into the mountains. Thanks for a great chili recipe. :)

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spunzen78

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: May 31, 2008

Im a lover of spicy/hot foods so I wanted to try this recipe. I pretty much halved the recipe as I only cook for me (big portion eater) and hubby (not a big portion eater). Hubby hasnt tasted it just yet but I think its average. I used 4 habs, 1 ana, and 3 jals....and kept a few of those hab seeds for some extra "fire". Beware: IT IS HOT!!!! I think the cumin was somewhat overpowering...I also added a pinch of light brown sugar and honey to give a "sweet hot" as someone else recommended. I also used tomatoe sauce and crushed tomatoes with basil....and a shot of habenero tabasco sauce since I didnt have chili paste around. I probably won't make it again, but I will be freezing this current back for later in the week....a good "go to" lunch.

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Foodie44

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Reviewed: May 17, 2008

This was a very yummy chili!

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kj421

Cooking Level: Expert

Home Town: Port Hueneme, California, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 30, 2008

Definitely a nice kick to it. I was concerned at first when the beer flavour seem to overwhelm the dish, but as it sits all the flavours came together. I also omitted the beans (don't like beans) and did not change any other part of the recipe, and it turned out great. Thanks for a great recipe.

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Lisa Lai

Cooking Level: Intermediate

Home Town: Petaling Jaya, Selangor, Malaysia

Living In: Dallas, Texas, USA

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Reviewed: Apr. 12, 2008

Made it by the numbers, i.m.h.o. it was a bit too hot for most people. I added 16 oz. crushed tomatoes and 16 oz. of stewed tomatoes and that toned it down a bit. Overall, fantastic recipe!

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spanky132

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Reviewed: Mar. 20, 2008

Excellent! I love this chili and it is the only chili i will make now. I did leave all the seeds in the hot peppers, added some more chili powder for more flavor and left out one of the cups of water as it was a good consistency with only one. i think next time i make it i will add an extra habanero or two, i like to barely be able to eat my food because it is so spicy and one or two more habaneros would do the trick. Thank you for this recipe!

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single male cook

Cooking Level: Beginning

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Reviewed: Mar. 11, 2008

EXCELLENT! I did not have chilli paste- The flavor was fantastic! Not hot considering all the peppers, I would have left some of the seeds in if I were making it for myself. YUM!

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Sam

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Feb. 28, 2008

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!

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Chef Mike

Cooking Level: Expert

Home Town: Jamestown, North Dakota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 27, 2008

Very good! Wonderful recipe as is, but I have to admit that I added a few things for personal taste. First, I used ground venison instead of beef or pork because we have tons of it in the freezer. (Didnt use the bacon) I also added fresh diced tomatoes, extra peppers and garlic, and a can of chipotle peppers in adobo sauce. (chopped the peppers and poured in some of the sauce) Amazing! Thank you, thank you! This will be my chili recipe from now on. Topped with sour cream and served with cornbread. Yum!

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Rachel

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Reviewed: Feb. 21, 2008

This was really good. We used half beef and half buffalo meat and it was wonderful! I did add an extra can of beans. Thanks for the recipe!

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BAMBILALA

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Troy, Texas, USA

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Reviewed: Feb. 20, 2008

Great recipe - great flavor even after cutting back by half on the peppers. I think they could be cut back even again and it would still have a nice heat.

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RaeHedstrom

Cooking Level: Intermediate

Living In: Rosemount, Minnesota, USA

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Reviewed: Feb. 17, 2008

I added a touch of brown sugar and honey to make it a "sweet heat". Had no luck finding habenero's in the chain grocery store so substituted more jalepenos.

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Tony

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Urbandale, Iowa, USA

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Reviewed: Jan. 31, 2008

I love this recipe! I have made it about 20 times in the last 3 years. I have altered it a bit though. As me and most of the people who come over to eat it dont care for chunks of tomato. So I just put in 30 ounces of tomato sauce and no chunks of tomatoes or whole tomatoes. I also put in about a whole pound of bacon to go with the pound of pork and beef. I dont add habanero since i already get complaints about it being to hot with just jalapeno. I just dont take out much of the seeds in my jalapenos so it still has kick to it. Anyone who is thinking about making this for the super bowl or any other occaison I recommend it and will be making it Super Bowl Sunday!

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MLakeman

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Reviewed: Jan. 19, 2008

THIS WAS GREAT. I ELIMINATED ALL THE PEPPERS EXCEPT THE JALAPENOS AND USED A 16.5 OZ BOTTLE OF DOC JACKS HABANERO GRILLIN SOSS. THIS CHILI ALSO GOES GREAT WITH ANDY'S FIVE PEPPER WINGS ALSO LOADED WITH PEPPERS AND LOTS OF HEAT. GREAT COMBO FOR ANY SUPERBOWL PARTY!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Dec. 30, 2007

Awesome recipe, Followed it to the T with the exception of the Bacon, only because I didnt have any, added a little extra Cumin... because I love it ... Was afraid the peppers would be tooo hot, but not at all, was very flavorful & with the peppers being seeded, the heat was perfect ! Great recipe , was told not to lose this one !

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LAURATEX

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 2, 2007

If you like spicy chili this is the recipe for you. With the amount of peppers in the recipe its not as hot as you'd think.

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Banhel

Cooking Level: Intermediate

Living In: Oxford, Michigan, USA

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Reviewed: Nov. 19, 2007

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.

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DaCuda

Cooking Level: Beginning

Home Town: Winona, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 30, 2007

very very good chili very colorful and spicy keep a box of tissues around 4 people to wipe there runny nose on!

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bigwile

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Reviewed: Oct. 19, 2007

Only an idiot wouldn't realise that 6 haneneros is gonna make something very hot. Then when you add in the rest of the peppers it is gonna really take off and make it to hot for all but those of us that can eat other peppers for a snack. I would leave out the bacon because I don't like greasy chili or the taste of bacon in food. Other wise this one sounds like a real winner in my book.

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uwasvwaya

Cooking Level: Professional

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Reviewed: Oct. 12, 2007

I just won the chili cook off at work with this recipe - I cut the habs down to 2, japs down to 3, Anaheims down to 6 and used beef broth instead of bouillon and no water-My house smelled so wonderful and i had so much fun making this - Wear gloves when handling the peppers please! Thanks so much for this wonderful recipe.

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granniesmith

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Habanero Hellfire Chili

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