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Habanero Hellfire Chili

Reviewed: Dec. 17, 2009
This is a great chili. My boyfriend and I cooked it in a slow cooker instead which reduced the intensity of the habanero (to our dismay). We cooked up the bacon, and then cooked the ground meat in some of the bacon grease. Then we threw in all the ingredients (including the juices) and then placed them all but adding the bacon in the last half hour of cooking. We did halve the anaheim and ommitted the bell pepper. For our personal taste, and from some of the pictures it seemed like too much green pepper for us. We also kept the seeds to keep some of the kick but it still wasn't enough for us. We prefer it more spicy and the slow cooker seems to reduce the spicyness so we may add more habanero to ours in order to maintain that spice. Overall, the recipe is delicious and I will gladly make this over and over again.
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