Recipe by JACOBS40K
"I threw this together on a cold day when I was itching for some chili. The spice measurements are approximate. I start out with 1/8 cup and go from there. It cooks up fast and gets better when stored in the fridge and reheated. Top with shredded cheese and a dollop of sour cream, if desired. Enjoy!"
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habanero peppers, seeded and minced
2 (15 ounce) cans
chili beans in spicy sauce
1 (15 ounce) can
dark red kidney beans
1 (15 ounce) can
4 (10 ounce) cans
diced tomatoes with green chile peppers
1 (16 ounce) jar
coarsely ground black pepper
red pepper flakes
1 (1.25 ounce) package
taco seasoning mix
This was great! I made it in the crockpot yesterday with ground turkey. It was VERY hot. I was able to eat it, but my boyfriend (who loves spicy food) was only able to eat a few bites. Two of the cans of tomatoes with green chilis I used were "extra hot" (with two "mild") which has made some of my other recipes really spicy, but I think the habaneros are the reason. I think I will use half the amount of habaneros next time.
I really like the spiciness of this chili (I used all ingreds. but just two peppers), but the salt content is unbelievable! I was so surprised that not one other reviewer said anything about it. I can't eat much more than a couple of spoonfuls because it is unbelievably salty!!! I wish I hadn't put the taco seasoning in, or the salsa. If I ever make this again, I will definitely look for a healthy low salt salsa and find an alternative for the taco seasoning. I only used a half a pack. If you have hypertension, your sodium intake should only be 1500 mg a day. One serving of this chili without any chips or anything else will be all you can have. If you don't, then, one an a half bowls will be your daily allowance for sodium.
I only used two of the peppers and substituted medium for hot salsa and it was great. Spicy but not over the top. I won my chili cook-off at work with more than twice the votes of the second place chili. I highly recommend this recipe.
While this chili is NOT for the faint of heart, it is GREAT for those who want a quick, spicy, superb chili!
This is the best meat chili I have ever tasted. It had a winning combination of hearty, spicy and meaty. I also added some spicy Italian sausage(not on the recipe). If you're having a get-together where you need a large satisfying dish, this is the one!
MY MOM HAD MADE CHILI THE NIGHT BEFORE AND WHEN SHE TASTED MY CHILI SHE DECIDED TO THROW HERS AWAY AND EAT MY LEFTOVERS...BUT THERE WASN'T LEFTOVERS!
Not only was it delicious but it was easy enough to make. Nice burn to it...
This chili was GREAT! The only change I made to the recipe was I used cans of Extra Hot Rotel tomatoea.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Bean Slow Burn Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 296
** Calories from Fat: 108
The hard work's over, now celebrate the leftovers.
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