Reviewed: Apr. 19, 2006

This chili is one of the best recipes that I have ever made. I did have to back the peppers off just a bit and I also added chopped sirloin to the mix. I like the spiciness (when backed down a bit) and the flavor is great. I took this to a work pot luck and everyone loved it.

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DARRELLJ

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Reviewed: Apr. 13, 2006

Excellent chili...heat is just right.

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Clint Putman

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Reviewed: Jan. 11, 2006

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!

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Undomesticated Goddess

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Reviewed: Nov. 15, 2005

My husband says this is Super Bowl Chili!Not too hot to eat, just a warm feeling going down. Couldn't find chili paste so I used chili beans in sauce.

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TIGERHAWK

Cooking Level: Expert

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Reviewed: Nov. 11, 2005

Thanks for the great recipe. Me and my roommate used it and won 2nd place out of 18 entires at an office chili competition. We'll be able to brag about this for months!

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HungryHank

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Reviewed: Nov. 4, 2005

I had no Anahiems available and modified the recipe only slightly by using fresh tomatoes rather than whole canned ones and leaving the seeds in all of the chiles. I was surprised that the recipe is not as hot as I thought it would be! Excellent blend of flavours! Rich and firey red colour as well.

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Ron B.

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Preston, Lancashire, England, U.K.

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Reviewed: Oct. 11, 2005

Delicious chili, and like another reviewer mentioned, warms your whole mouth, doesn't just burn your tongue. I didn't have aneheims, but added seranos instead - I used the exact ingrediants, but didn't have bacon, which I think would have been great. I'm going to try it again with the bacon. I would definitely use the food processor the next time for the peppers and onion. Thanks for a great recipe.

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jnick

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Reviewed: Sep. 12, 2005

This was the best chili I have ever made. If you don't like VERY spicy foods, just reduce the ammount of peppers involved in the original recipe. Delicious!!

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Darcy

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Reviewed: Sep. 12, 2005

Yummy and spicy! Wow, a spicy recipe that lives up to its claims!! My mouth was tingling after. I accidently grabbed chopped tomatoes instead of whole, I don't think it made a difference. This is a keeper!

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Sharon

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Boulder Creek, California, USA

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Reviewed: May 22, 2005

Great flavor! First time through I cut the peppers in half per some reviews. It was tangy, with a unique tang to it, but I could definitely have gone for more heat. I must admit I added a julienned carrot and a stalk of minced celery. I'd advise not being to fearful of the heat - it's a great recipe.

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KWHEELS

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Reviewed: Apr. 14, 2005

This chili is amazing! I have one 2 chili cook-offs and given this recipes to numerous admirers! Never tasted a better chili in my life! Sometimes I cut the hot peppers slightly, but not much. Thanks so much for the wonderful recipe!

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CALTROCKSTAR

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Reviewed: Feb. 13, 2005

This chili is absolutely delicious!! It's very hot so make sure to have some sour cream to top it with. Leftovers are great for chili cheese fries...try using horseradish cheddar.

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CHINACATSUN

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Reviewed: Jan. 22, 2005

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!

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PHONETEK

Cooking Level: Professional

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Reviewed: Jan. 7, 2005

This chili is great!!! I made a few changes: I used 3 habanero, 3 serreno, and 3 jalapeno pepper. I omitted the chili paste because all I could find was chili sauce and I omitted the red pepper flakes. Other than that I followed the direction. After modifying the peppers this chili was good with a little kick. My kids including my 19 month old loved it. I put the peppers, onion, green pepper, and garlic in the food processor to cut down on prep time so it was very easy to make. The only change I would make next time is that I would add the whole tomatoes to the food processor too.

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KJ9012

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Reviewed: Nov. 30, 2004

Awesome! I cut down on the Anaheim peppers(by half) and limited the Habanero peppers to four. I also added canned sweet corn to each individual serving.

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TERESSA3

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Reviewed: Nov. 12, 2004

I love this recipe. I entered a chili contest and won 2nd place, not bad. Adding the best beer possible, gave it a unique flavor that everyone was trying to figure out what it was. Thank you for a great recipe.

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HTFUDGE

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Reviewed: Nov. 8, 2004

loved this. you must really like really hot food to like this. my boyfriend LOVED it too. i couldn't find habaneros so i just added extras of the other peppers. everything else was the same.

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PINTSIZELINDA

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Reviewed: Nov. 8, 2004

Super Chili! Great taste with a punch! Only put 4 Habaneros and substituted tabasco sauce for the Anaheims. Highly recommend!

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TRICOLORE

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Reviewed: Oct. 11, 2004

This is a great recipe that is flexible enough for tweaking. I won a very close 3rd place at a chile cook-off with a slight variation on this recipe. The heat from the peppers comes on slowly and fills the whole mouth, instead of burning a part of your tongue until you're in tears. I used diced pork instead of ground (a great contrast in texture). Also, I couldn't find Anaheims, so I threw in a couple of serranos and a can of chipotles with the adobo sauce. It was just a fantastic chile!

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PHYTOGIRLC

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 27, 2004

I have made this recipe twice now and get rave reviews from our guests everytime. Depending on who is going to be eating the chili, I adjust the amount of peppers to regulate the hottness. This makes great chili leftovers as well!

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MELBERGER

Cooking Level: Intermediate

Home Town: Olney, Illinois, USA

Living In: Lewis Center, Ohio, USA

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Habanero Hellfire Chili

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